Trying to satisfy my craving for lasagna and have failed to find a whole grain alternative to the common wheat pasta sheets, I have ended up making one completely vegan using zucchini and aubergine as layers and soya milk and whole grain flour to make the bechamel.
I have decided to accompany the lasagna with sweet potatoes oven-roasted chips to give it a bit of consistency and satisfy my carb needs :D!
I haven’t used any milk or butter or oil so this recipe is also fat and dairy-free.
What you to make your vegetarian dairy-free lasagna with sweet potatoes oven-roasted chips
- 1 red onion
- 2 zucchini
- 1 aubergine
- 1 carrot
- 1 piece of celery
- 6/7 green olives
- chopped tomatoes sauce
- 400 ml of soya milk
- 35 gr of whole grain flour
Preparation of the tomatoes sauce
Chop the onion and “brown” it in water rather than oil, add the carrot, the celery and the olives previously washed and cut in small cubes, stir for 2 minutes under high flame, add the tomatoes sauce, a pinch of salt and pepper and let it cook for 30 minutes under medium flame. Make sure the sauce is not too liquid otherwise keep it under the flame with no lid until it dries up.
Vegetarian dairy-free bechamel prep
“Toast” the flour in 35 ml of water, slowly add the milk until it boils and keeps whisking until you reach a creamy mix. Turn the flame off, cover it and let it rest.
Use vegetable as layers instead of pasta sheets to assemble your lasagna
Cut the zucchini and the aubergine in medium thin slices and start with the first layer adding, in a baking tray, the aubergine, the tomatoes sauce and the bechamel, keep going with the second layer adding the zucchini, the tomatoes sauce and the bechamel and so on creating at least 4 layers.
Chop the sweet potatoes into medium chunks keeping the skin, arrange them on a baking tray adding salt and pepper.
Cook both the lasagna and the chips in the oven for 45-60 minutes at 180°.
Serve and enjoy!
#vegan #dairyfree #fatfree
Photos credit: @thehyppomyselfthecat
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