Glutenfree, irresistible vegan lasagne

IMG_1377-min IMG_1385-minI’ve been looking for the perfect recipe for a vegan lasagne. I think I’ve found my new favourite ūüėČ Will let you know, if I change my mind! Oh and by the way, I’m not sure if anyone else has this problem, but I feel like I never have enough “stuffing” for the lasagne, I always have to calculate way too much, but this time I had the exact perfect amount ūüôā

GF vegan lasagne

Lasagne sheets:

  • 1 pack of glutenfree lasagne sheets (some of them contain egg, so be careful!)
  • 150 g of fresh spinach

Tomato sauce:

  • 1 eggplant
  • 125 g chopped veggie / veggie meat (or use one more eggplant)
  • 1 can of tomato paste
  • 2 cans of chopped tomatoes
  • 1 dl water
  • 2¬†onions
  • 6 cloves of garlic
  • 5 small carrots
  • 1 tablespoon¬†curry
  • 1 teaspoon smoked paprika
  • 1¬†teaspoon¬†vanilla powder
  • 2¬†tablespoons agave syrup
  • 2 teaspoons chilli powder
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • vegetable oil for frying

Heat up a pot with some oil in it. Fry the tomato paste with the spices for a few moments. Chop onions, garlic, carrots and eggplant in a foodprocessor and add it to the pot. Fry it for a couple of minutes and then add chopped tomatoes and chopped veggie. Add spices to taste.

Bechamel sauce:

  • 2 tablespoons vegan butter
  • 2 tablespoons vegetable oil
  • 5 tablespoons glutenfree flour (wheat, corn or rice flour)
  • 1 liter of water
  • 3 dl soy cream
  • 3-4¬†tablespoons lemon juice
  • 4 tablespoons nutritional yeast flakes
  • 2 cloves¬†of¬†garlic (pressed)
  • nutmeg (add to taste)
  • 1 tablespoon salt
  • 1 tablespoon pepper

(This is probably a good time to turn on the oven at 200¬įC)
Add butter and oil to a pot. When the butter is melted, add the flour. Add water and all the other ingredients. Stir well until the sauce is even and hot – add salt, pepper and nutmeg to taste.

Grease the ovenproof dish with vegan butter or vegetable oil. Add a thin layer of tomato sauce to the bottom. Follow up with a layer of lasagne sheets. After that the order is as following: bechamel sauce, lasagne sheets, tomato sauce, spinach – make a few layers depending on the size¬†of the ovenproof dish (this recipe should make you one regular sized lasagne or two loaf pan sized). On top of the last layer of lasagne sheets, add the rest of the tomato sauce first and then the rest of the bechamel sauce (or if you’re making two lasagnes, spread it over the two). Sprinkle some shredded nutmeg over and bake it in the oven at 200¬įC for 45 minutes.

 

Danish…

Jeg har v√¶ret p√• udkig efter den perfekte opskrift p√• vegansk lasagne, og jeg tror jeg har fundet min nye favorit! Jeg skal nok meddele, hvis jeg skifter mening ūüėȬ†Og forresten – jeg er ikke sikker p√•, om andre ogs√• har det her problem – men jeg synes aldrig jeg har nok “fyld”, n√•r jeg laver lasagne… Men med den her opskrift var m√¶ngden faktisk helt perfekt!

Glutenfri vegansk lasagne

Lasagneplader:

  • 1 pakke¬†glutenfri lasagneplader¬†(nogle af dem indeholder √¶g, s√• hold √łje, n√•r du handler!)
  • 150 g¬†frisk spinat

Tomatsauce:

  • 1¬†aubergine
  • 125 g hakket¬†veggie / veggie-k√łd / veggie-fars (eller brug en ekstra aubergine)
  • 1 d√•setomatpur√©
  • 2 d√•ser hakkede tomater
  • 1 dl¬†vand
  • 2¬†l√łg
  • 6 fed hvidl√łg
  • 5 sm√•¬†guler√łdder
  • 1 spiseske¬†karry
  • 1 teske¬†r√łget paprika
  • 1 teske¬†vaniljepulver
  • 2 spiseskeer¬†agavesirup
  • 2 teskeer¬†chilipulver
  • 1 spiseske¬†salt
  • 1 spiseske¬†peber
  • olie til stegning

Opvarm en gryde med lidt olie i. Svits¬†tomatpur√© med krydderierne et √łjeblik.¬†Hak¬†l√łg, hvidl√łg, guler√łdder¬†og¬†aubergine i en foodprocessor og¬†put det i gryden.¬†Steg det i nogle minutter og tilf√łj s√• hakkede tomater og hakket veggie. Smag til med¬†krydderier.

Bechamelsauce:

  • 2 spiseskeer¬†vegansk¬†sm√łr
  • 2 spiseskeer¬†olie
  • 5 spiseskeer¬†glutenfri mel¬†(hvede-, majs- eller rismel)
  • 1 liter vand
  • 3 dl soyafl√łde
  • 3-4 spiseskeer citronsaft
  • 4 spiseskeer¬†g√¶rflager
  • 2 fed¬†hvidl√łg¬†(presset)
  • muskatn√łd¬†(efter smag)
  • 1 spiseske¬†salt
  • 1 spiseske¬†peber

(Nu er det et godt tidpunkt at t√¶nde ovnen p√• 200¬įC)
Tilf√łj¬†sm√łr¬†og olie i en gryde. N√•r¬†sm√łrret er smeltet, tilf√łjer du¬†mel. Tilf√łj¬†vand¬†og alle andre ingredienser. R√łr godt indtil saucen er ensartet og gennemvarm¬†– smag til med¬†salt, peber og¬†muskatn√łd.

Fedt det/de ovnfaste fad ind i vegansk sm√łr eller olie.¬†Fordel et tyndt lag tomatsauce i bunden og et lag lasagneplader ovenp√•.¬†Efter det, er r√¶kkef√łlgen s√•dan:¬†bechamel sauce, lasagneplader, tomatsauce, spinat¬†– lav nogle lag (antal alt efter, hvad der kan v√¶re i fadet – denne opskrift burde give √©n normal st√łrrelse lasagne eller to sm√• rugbr√łdsforms-st√łrrelse). Ovenp√• det sidste lag lasagneplader, tilf√łjer du resten af tomatsaucen og derp√• resten af bechamelsaucen (eller hvis du laver to lasagner, fordeler du det selvf√łlgelig over de to).¬†Drys noget revet muskatn√łd udover toppen p√• lasagnen og bag den i ovnen p√•¬†200¬įC i¬†45 minutter.

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594 Comments

  1. Thanks for the recipe! I think you can also replace the eggplant, or a part of it, with mushrooms ūüėČ
    Best regards
    Vivi

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