I looouuuve lasagna, and after I became vegetarian I have wanted to make a completely vegan version. I have now found a very good substitute for the cheese and for the ground meat. I use potatoes for the cheese and quinoa to substitute the meat.
I use a wide variety of vegetables – you can of course leave some of it out or substitute for your favorites.
For a lasagna for a family of 4 I used:
150-200 grams of fresh lasagna sheets (you can use dried and pre-boil them for 5 minutes)
1 bag of spinach
1 courgette (green squash)
For the lasagna sauce:
3 cloves of garlic – finely chopped
3 onions – finely chopped
½ half – finely chopped
4 carrots – grated
2 red peppers – chopped
4 tomatoes – diced
2 glasses of 300 ml. pasta sauce (or make your own)
150 ml water
100-150 grams of quinoa
1 tablespoon of vegetable stock
1 teaspoons of Himalaya or sea salt
1 tablespoon of dried basil – og a handful of fresh chopped basil leaves
For the potato “cheese”
4 big potatoes – grated
2 cloves of garlic – pressed
half a chili – very finely chopped
½ teaspoon nutmeg
Salt – Himalaya or sea salt
Start out by cutting the courgette into thin slices and cover with course salt – this will take some of the water out to prevent the lasagna getting to watery. It has to stand for at least 15 min.
Get started on the sauce:
Fry the garlic, onion and chili in sunflower oil until soft. Add the carrots, basil and salt and fry for 5 more minutes. Add the red pepper and tomatoes. After 5 more minutes add 1 glass of pasta sauce, quinoa the stock and more salt and pepper to taste. Leave on low heat for about 10 mins while doing the rest.
Rinse of the salt from the courgettes and pat try. Rinse the spinach. Mix together all the ingredients for the potato “cheese” together.
Oil a big oven dish and start to layer the lasagna. First lasagna sauce then spinach, courgette and lasagna sheets, then sauce again and so on. After the second lasagna sheet layer put 1/3 of the potato cheese. You will do 3-4 layers in all and finish with sauce and spinach. Pour over the 2nd glass for pasta sauce and finish with the rest of the potato in a even layer.
Bake for 40 min at 200 degrees (400 F) or until the potatoes are golden. Take out and leave to set and cool a bit for about 10-15 min.
Serve with a crisp green salad.