Vegan Lasagna

Lasagna is an Italian dish. Usually this dish is prepared with lasagna pieces layered with tomato meat sauce, ricotta cheese and mozzarella cheese.

I made this healthy vegan lasagna dish, with shredded cauliflower in tomato basil sauce to give it that ricotta cheese texture. It also used eggplant, capsicums and vegan or dairy free cheese. To my family’s surprise, this vegan lasagna was very tasty and delicious.

Vegan Lasagna

SunitasFoodBlog.com

I made this healthy vegan lasagna dish, with shredded cauliflower in tomato basil sauce to give it that ricotta cheese texture. It also used eggplant, capsicums and vegan or dairy free cheese. To my family's surprise, this vegan lasagna was very tasty and delicious. 

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Prep Time 30 minutes mins

Cook Time 43 minutes mins

Total Time 1 hour hr 13 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4 people

Calories 140 kcal

Equipment

• 1 Square oven proof dish
• 2 Non-stick trays

Ingredients

  

• 6 no Lasagna sheets
• 2 no Eggplants
• 1 no Red Capsicum
• 1 no Green Capsicum
• 2 cups Cauliflower(shredded)
• 1 Bottle Tomato Basil Sauce(any brand)
• 2 cups Vegan or dairy free mozzarella cheese
• 3 pieces Garlic(grated)
• 1 tbsp Italian seasoning
• 1 tsp Chili flakes(for sauce)
• 1 tsp Chili flakes(for cheese)
• 1 tbsp Brown sugar
• 1 tsp Salt(for sauce)
• 1 tbsp Olive oil( for sauce)
• 3 tbsp Olive oil(for eggplant circles)
• 2 liter Water(for boiling lasagna)
• 1 tsp Salt(for water)

Instructions

 

• Wash eggplants and peel them. Cut peeled eggplants into circles. Wash red and green capsicums and cut into circles. Wash cauliflower and shred it.
• Preheat the oven at 400 degree Fahrenheit. Take non-stick trays, put aluminum foil on it. Brush olive oil on eggplant circles, and put them on trays. Bake Eggplant circles for 15 minutes.
  
• Take another tray and put red and green capsicums on it. Bake capsicums for 15 minutes and keep aside.
  
• Take a pot, put shredded cauliflower, add boiled water to it, and keep it in for 10 minutes. Take the strainer and strain the cauliflower and keep aside.
  
• Take a pot, add water and boil. Once the water is boiling, put salt and lasagna pieces into boiling water and cook for 10 minutes. Take a strainer and strain water and keep lasagna aside.
  
• Take a pot, put it on medium heat, add olive oil, add shredded garlic, Italian seasoning, chili flakes and sauté for 1 minutes. Add shredded cauliflower, tomato basil sauce, sugar, salt and cook it for 5 minutes.
  
• Preheat the oven at 375 degree Fahrenheit. Take an ovenproof dish,

  First layer – add one ladle sauce to the bottom, layer lasagna pieces on it.
  
• First layer – put baked eggplant circles, red and green capsicum circles and top with sauce.
  
• Second layer- put lasagna pieces, sauce, eggplant pieces, red and green capsicum pieces and sauce.
  
• Third layer- put lasagna pieces, eggplant, capsicums, sauce and top with vegan mozzarella cheese.
  
• Cover the dish with aluminum foil, poke foil with fork. Bake lasagna at 375 degree Fahrenheit for 40 minutes.
  
• After baking is done. Put the oven on broil mode, remove the aluminum foil, and broil  the lasagna dish for 3 minutes until the cheese is melted.
  

Keyword dairy free cheese lasagna, vegan cheese lasagna, Vegan Lasagna