I’ve been making vegetarian lasagna ever since I stopped eating meat. It was always my go-to recipe when cooking for friends and family.
Add in whatever you want according to personal taste or season, starting from this basic recipe:
- Pasta (I use spelt)
- Tomato sauce
- Onion and garlic
- Herbs (fresh or dried)
I let the tomato sauce simmer with onion, garlic and herbs, while I steam the spinach and slice the zucchini. Then you’re ready for layering! (The pasta I use doesn’t need precooking.) Start with spinach at the bottom, then alternate the zucchini, tomato sauce and pasta. Make sure to put enough sauce on top of the pasta or they won’t soften…
If you’re not vegan you can end with some cheese (I use pecorino, sheep feta or goat cheese) before popping in the oven.
Epic vegan béchamel alternative
Just mix these ingredients to add a layer of tasty, protein-packed awesomeness:
- Silk tofu
- Green lentils
- Nutritional yeast
Mushrooms, eggplant, kale, artichoke, rainbow chard, …