Sarahs Amazing Vegetarian Lasagna Recipes

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Steps:

• Cook lasagna noodles according to the package directions.
• Saute onion and garlic in oil until tender. Add vegeburger or gluten.
• Stir in speggetti sauce and parsley; simmer for 5 minutes.
• Combine tofu and spinach and yeast flakes (if using eggplant instead, don't combine with tofu. Instead slice eggplant into thin pieces and set aside).
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn't have the measurements listed, but it's big).
• Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
• Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
• In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius.