Ultimate Vegan & Gluten-Free Lasagne

Name: Ultimate Vegan & Gluten-Free Lasagne
Total time: 140 min
Ingredients: 1 tablespoon olive oil; 1 aubergine, cut lengthways into thin slices ((approx. ½ cm / ¼ inch thick)); 1 courgette, cut diagonally into long thin slices ((approx. ½ cm / ¼ inch thick)); 1 red pepper, deseeded and cut into 8 slices; Salt; pepper; 1 large onion, finely chopped; 2 carrots, grated or finely chopped; 3 sticks celery, finely chopped; 6 cloves garlic, finely chopped; 10 oz (300 g) mushrooms, finely chopped; 10 oz (300 g) meat-free mince ((GF if necessary)); 2 tablespoons tomato puree; 3x 14 oz (400 g) tins plum tomatoes; 1 vegan stock cube ((or 2 teaspoons vegan bouillon powder)); 2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar - see notes)); 1 tablespoon Marmite ((or other yeast extract if GF)); 4 bay leaves; 2 teaspoons oregano ((or homemade Italian herb mix)); Large handful fresh basil ((approx. 30 g)); black pepper; 5 tablespoons (50 g) gluten-free plain white flour ((or regular plain flour)); 4 tablespoons (50 g) plant-based butter; 3½ cups (800 ml) unsweetened plant-based milk ((see notes)); 1 tablespoon cider vinegar; 4 tablespoons nutritional yeast; ½ teaspoon nutmeg ((optional)); 18 oz (500 g) dried gluten-free lasagne sheets ((or regular dried lasagne sheets)); Grated vegan cheese ((optional))

thepeskyvegan.com

This vegan and gluten-free lasagne is plant-based food indulgence at its very best. It takes time and TLC, but the final dish is worth every single minute.

View full recipe on thepeskyvegan.com

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Baking dish
Pan
Saucepan
Whisk
Spoon
Spatula
Chef's knife
Cutting board
Tin opener
Oven
Stove
Measuring spoon
Measuring cup
Mixing bowl
Aluminum foil
Stock cube
Colander
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Kitchen timer
Pot
Grater

Ingredients

1 tablespoon olive oil
1 aubergine, cut lengthways into thin slices ((approx. ½ cm / ¼ inch thick))
1 courgette, cut diagonally into long thin slices ((approx. ½ cm / ¼ inch thick))
1 red pepper, deseeded and cut into 8 slices
Salt
pepper
1 large onion, finely chopped
2 carrots, grated or finely chopped
3 sticks celery, finely chopped
6 cloves garlic, finely chopped
10 oz (300 g) mushrooms, finely chopped
10 oz (300 g) meat-free mince ((GF if necessary))
2 tablespoons tomato puree
3x 14 oz (400 g) tins plum tomatoes
1 vegan stock cube ((or 2 teaspoons vegan bouillon powder))
2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar - see notes))
1 tablespoon Marmite ((or other yeast extract if GF))
4 bay leaves
2 teaspoons oregano ((or homemade Italian herb mix))
Large handful fresh basil ((approx. 30 g))
black pepper
5 tablespoons (50 g) gluten-free plain white flour ((or regular plain flour))
4 tablespoons (50 g) plant-based butter
3½ cups (800 ml) unsweetened plant-based milk ((see notes))
1 tablespoon cider vinegar
4 tablespoons nutritional yeast
½ teaspoon nutmeg ((optional))
18 oz (500 g) dried gluten-free lasagne sheets ((or regular dried lasagne sheets))
Grated vegan cheese ((optional))