Raw Vegan Lasagna
A raw interpretation of the ever-popular Italian classic! This raw, vegan and gluten-free Lasagna recipe combines the tastiest ingredients.
Enjoy this healthy, yummy, and raw lasagna!
Vegetarian Lasagne with Spinach
A dish full of delicious vegetables to enjoy throughout the year.
Serves: 6 people
Ingredients
RED SAUCE
2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves
FILLING
250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top
Directions
RED SAUCE
Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.
FILLING
Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.
Vegetable Lasagne with Soya Granulat
Serves: 6 people Time: 1 1/2 hour
Ingredients
1 1/2 pack preboiled lasagne noodles
200 g shredded cheese to cover lasagne
VEGETABLE SAUCE
8 big champignons
2 medium carrots grated
1 red or yellow bell pepper
50 g of celery 2 onions
100 g soygranulat
400 g chopped canned tomatoes
100 ml cream
100 g tomatopaste
1/2 – 1 tablespoon oregano
1/2 – 1 tablespoon thyme
1 tablespoon basil
soysauce after taste
a bit of balsamic vinegear
black pepper
BÉCHAMEL SAUCE
1,5 l of milk
225 ml of flour
150 g butter
salt
white pepper
nutmeg
Directions
Grate the vegatables big or cut them in small squares of 1/2 cm. Sauté the onion in a pan with oliveoil and spices. Add rest of vegetables and sauté for 10 min. Meanwhile soak the soygranulat in boiled water for 5 min, drain and rinse in cold water. Add to the vegetable mix and stirfry for 5 min. Add canned tomato, tomatopaste, water, soysauce, cream and salt after taste. Let cook togheter for another 10 min.
Make the béchamel sauce. Boil the milk. Melt the butter in a separate pot, remove the pot from the hot plate and add the flour while stiring vigorously, put back on hot plate and stir continuously, add the milk little at a time while stirring. When you have added all the milk and the sauce has boiled to the thickness you wish, add the salt, white pepper and nutmeg after taste.
Place a little vegetable sauce in the bottom of your oven tray. Place one layer of lasagna noodles on top of the tomato sauce, then cover them with tomato sauce, then with the béchamel sauce, then one more layer of lasagne noodles and once again, sauce, béchamel, lasagne, sauce, béchamel until your tray is full, at last comes béchamel. Bake in oven on 200 degrees for 15 min, take out, cover with cheese and bake for 30 min more. If you like you can of course also add cheese in between the layers.
For a vegan version make the béchamel sauce with soymilk and margarine instead.