13/08/2025
Good morning,
For everyone who requested my vegan lasagna from the Christmas in July event, here it is:
Roasted Vegetable Lasagna
Pumpkin, Potato, Pan-Fried Eggplant, Red Peppers, Red Onion, Dill. ( Vegan or Vegetarian)
Ingredients.
Roasted Vegetables:
* 2 large red peppers, sliced into quarter strips
* 2 large onion, cut into thick wedges
* Pumpkin, peeled and sliced lengthwise into thin sheets (0.5–1cm)
* Potatoes, peeled and finely sliced using a mandolin (4 mm thick)
* 3 tbsp olive oil
* 2–3 sprigs fresh rosemary (or 1 tsp dried)
* 3 cloves garlic, minced or thinly sliced
* Salt and pepper
Pan-Fried Eggplant:
* 1 large eggplant, sliced lengthwise (1cm thick)
* Olive oil for frying
* Salt
* Paper towel
* Extras:
* 2–3 tbsp finely chopped fresh dill – sprinkle between layers
Tomato Sauce:
* 4 tbsp olive oil
* 1 onion, finely chopped
* 3 cloves garlic
* 1 can (400g) chopped tomatoes or passata
* 1 tsp rosemary (fresh or dried)
* Salt and pepper to taste
* Optional: pinch of chili flakes
* 1 teaspoon of stevia / sugar
* 1/2 teaspoon of vegeta
* 1 cup of water
*
Cook for 30 minutes, stirring occasionally then blend with a stick blender until thick.
Optional Sauce Layer.
Vegan Cashew Cream:
* 1 cup soaked cashews
* 2/3 cup water
* 1 tbsp lemon juice
* 1 garlic clove
* 1 tbsp nutritional yeast
* Salt to taste
Blend until smooth.
OR Vegetarian Béchamel:
* 4 tbsp butter
* 4 tbsp of corn flour
* 3 cups milk
* Salt, pepper, and a pinch of nutmeg
Whisk until thickened and smooth. ( add egg yoke and cheese)
Instructions:
Roast the Vegetables
1. Preheat oven to medium heat
2. Toss pumpkin, red pepper, onion & potato in olive oil, garlic, rosemary, salt, and pepper.
3. Spread on a tray and roast for 25–30 minutes, until golden and tender.
4. Pan-Fry the Eggplant
a. Heat a little oil in a nonstick or cast iron pan.
b. Fry eggplant slices in batches on both sides until golden.
c.Place on paper towels to absorb excess oil. Sprinkle lightly with salt.
5. Make the Tomato Sauce:
a - In a pan, heat olive oil.
b - Sauté onion until soft, add garlic and rosemary.
c - tir in tomatoes/passata. Simmer 30 minutes.
d - Blend until smooth and thick. Season to taste.
6. Make Vegan Cream or Béchamel (optional)
Prepare one of the sauce options (vegan or vegetarian) as above.
Assembly
1. Lightly oil a baking dish.
2. Add a layer of tomato sauce on the base.
3. Add a mix of roasted pumpkin, onion, pepper ( remove the skin ) and pan-fried eggplant & potato
4. Sprinkle chopped dill over the vegetables.
5. Spoon on tomato sauce.
6. Repeat layers until all ingredients are used up.
7. Finish with a layer of cashew cream or béchamel.
Bake
* Bake at medium heat till the top is golden.
Serve
Let the lasagna sit for 10–15 minutes before cutting to allow the layers to set.