Deliciously easy Vegan veggie lasagna

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Another classic veganised, this time vegan Italian veggie lasagne with courgettes.

I made lasagne before and it was quite a process so this time I had a lazy Saturday and wanted to keep my cooking as simple as possible without compromising on flavours. Also, I wanted to keep it fairly inexpensive to make it as accessible as possible. I used sunflower seeds for the vegan white 'cheese' sauce instead of the more expensive cashew nuts for example. And I also added hummus to it which worked surprisingly well (trust me on this). Preparations are done in about 10 minutes and the rest is taken care of by your oven.





INGREDIENTS:


White vegan 'cheese' sauce ingredients:

  • 200g sunflower seeds
  • 200ml water
  • 100g hummus
  • 4 tbsp nutritional yeast
  • 1 1/2 - 2 tsp salt
  • 1 - 1 1/2 tsp garlic powder
  • 3 tbsp lemon juice
  • 3-4 tbsp extra virgin olive oil

Other ingredients:

  • 2 glasses ready-made tomato sauce
  • Lasagna sheets (buy the ones you don’t have to cook before)
  • 1 - 2 courgettes
  • Oregano
  • Sea salt
  • Extra virgin olive oil
  • 2 large ripe tomatoes



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METHOD:

Preheat the oven to 180C (350F).


Add all white sauce ingredients to a blender and blend until you get a smooth sauce. You might have to add a bit more water to make sure it blends well together. Season to taste with salt, olive oil and garlic powder.


Start adding some tomato sauce to a shallow oven-proof dish, just enough that it fully covers the bottom, then add a layer of lasagna sheets (check if you have to cook the sheets before, I got the ones that didn't need cooking which made it easier). Some people overlay them, I prefer not to. On top of this layer add another layer of tomato sauce.


Then thinly slice a courgette and layer on top of the tomato sauce. Pour some of the white sauce on top of the courgette and then add another layer of lasagna sheets. On top of that goes another layer of tomato sauce and then add the rest of the white sauce on top of that. Slice some tomatoes and place on top. Sprinkle a bit of sea salt and oregano on it. Although you don’t have to stop, you can of course add as many layers as you like. It's not an exact science where what goes, or how many layers you can have. Just have fun with it, see how much of the sauces and courgettes you have left and then decide.


Now that preparations are done put the lasagna into the oven for 35-40 minutes.


Take out when done and enjoy!



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