I’m just eating one of the last pieces of this delicious vegan veggie lasagna while the recipe goes online. What a nice thing. I can rave about this delicious lasagne taste to you right away. I used a lot of autumn vegetables for this. Pumpkin, zucchini, eggplant and tomato. And from the pumpkin I tried to use it as a simple and vegan hash version that has something of Bolognese.
I don’t know how you always made your classic lasagna, but we always cooked Bolognese down diligently. So I’ve roasted some pumpkin for this recipe and stirred it into the tomato sauce after it was nicely seasoned. And I think the result turned out so good. I’m curious what you think about it.
By the way, this is the recipe suggestion that won out of all the suggestions and wishes on my Instagram channel. Every week I create a question and answer session for you, why not join in? Maybe your suggestion is already the next one here on the blog 😊.
But now let’s get to the recipe 🎉.
A super simple, vegan version of my favorite childhood dish: LASAGNE !!! Ohhh how I loved it! Here's HOW TO make it 🎉.
- 1 can of chopped tomatoes ⎪ for the tomato sauce
- 2 tbsp tomato paste ⎪ for the tomato sauce
- 1 teaspoon of tarragon, dried ⎪ for the tomato sauce
- 1 tbsp olive oil ⎪ for the tomato sauce
- 1 medium-sized onion ⎪ for the tomato sauce
- 2 medium-sized carrots ⎪ for the tomato sauce
- 1 tsp smoked paprika powder ⎪ for the tomato sauce
- 1/2 butternut squash
- 1 eggplant
- 1 medium zucchini
- about 5 lasagna noodle plates
- 2 teaspoons smoked salt, or somethis similar
- 1/4 teaspoon cinnamon
- 300 g vegan grated cheese
- olive oil
Preheat the oven to about 280 ℃/ 530 ℉. Line a baking sheet with parchment paper and set aside.
Wash the butternut squash, remove the seeds and cut into about 1 cm thick wedges and place on the baking sheet.
Wash the eggplant and cut into slices about 0.5 cm – 1 cm thick. Place on the baking sheet as well.
Brush the vegetables with olive oil, spinkl some smoked salt over them and spread the cinnamon over the pumpkin.
Bake for about 15 minutes until baked well and tender.
In the meantime, finely dice the onion and carrots.
Gently heat 1 tablespoon of oliven oil in a top. Then fry the onions with the carrots for a few minutes.
Add tomato paste, tarragon and smoked paprika powder and deglaze with the chopped tomatoes. Let simmer.
Bring water to the boil in a new saucepan and cook the pasta plates in it. You don’t actually have to, but it means you don’t have to bake the lasagna that long. So I pre-cooked my pasta plates for about 10 minutes.
As soon as the oven vegetables are ready, remove them from the oven and let them cool down briefly.
Remove the skin from the pumpkin (be careful, possibly still hot) and add to the tomato sauce. It should be soft enough that it can be crushed with a wooden spoon. And since we just want to mash it a little, we do just that with the back of the sauce spoon. Then fold the whole thing well into the sauce and season with salt to your taste. Set the oven to 250 ℃.
Now cut the raw zucchini and lengthways into thin sheets. Preferably with a mandolin, but you can also use a good knife.
Prepare a lasagne dish and then layer it.
I layered it as follows: sauce, then the aubergine, then cheese, zucchini, more sauce, pasta plates, zucchini again, more sauce and finally covered with a lot of cheese (check out my little video for this).
Then the whole thing goes in the oven for about 15 minutes to gratinate.
As soon as the cheese has melted well, take out the lasagna and let it cool briefly. Then serve. Bon appetit 🎉
You've made this recipe? YAY 🎉
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉
Well, what do you say? Did I promise you too much?
I am definitely very happy about your feedback ♥️.
Please leave a comment here or your ideas and wishes.
Thank you very much for stopping by. Have a wonderful day and see you soon.
Your Marie 🙋🏼♀️