One of may favourite dishes to make.. or actually, one of my favourite dishes to eat, is lasagna! I find it so handy to make a big oven dish and eat from it a few times. This also makes it a perfect family recipe. It’s even quite fun to do it with kids, building up the different layers.
I always eat my lasagna with a very simple salad; literally just lettuce and little bit of mayo as a dressing. The combination of lasagna and salad is just soooo good! I highly recommend you try it too. It’s quite silly that I never put this classic lasagna recipe on my blog before, because I’ve send similar recipes to several people over the years. Better late than never right! I hope you will enjoy it!
Serves: 3-4 people
1 bag pb grated cheese (I used Sheese)
6 lasagna sheets
1 big red onion (medium chop)
4 cloves of garlic (minced)
250 gr mushrooms (medium chop)
1/2 head of broccoli (medium chop)
300 gr frozen spinach (defrosted)
1 courgette (sliced in length)
2 cans chopped tomatoes
Small hand of fresh basil (chopped)
2-4 tbs nutritional yeast
1 cube of veggie stock
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt/Pepper (to taste)
Oil for frying (or water!)
I used an 20×30 cm oven dish.
-Preheat the oven at 200C.
-Fry the onion, 1/3 of the garlic, the broccoli and a big pinch of salt for about 5 min on a high.
-Add the mushrooms and fry all together for 3 min.
-Pour both cans of chopped tomatoes with the veggies and as soon as it start bubbling, turn the heat to medium and add the stock.
-Mix until the stock is dissolved and then add the rest of the garlic, salt and pepper to taste, the nutritional yeast and the basil. Mix again.
-Divide a little layer of the sauce in the bottom of your oven dish and put the lasagna sheets on top. Do another layer of sauce + sheets + sauce.
-Divide the courgette slices on top of the layer of sauce and add the last little bit of sauce over the courgette.
-Squeeze as much water from the spinach as you can and divide it over the courgette/sauce, before you divide all the cheese on top.
-Put it in the middle of the oven for 40-45 min.
Tips: To make it an all vegetable lasagna, you could replace the lasagna sheets by courgette sheets. Be creative and add another layer of cheese somewhere in the middle or a layer of sliced tomatoes. Instead of plant-based grated cheese, you could also use a home made cashew sauce for on the top, like I’ve did with the Tagliaca pasta dish.
Please let me know if you will make this recipe. Or even better, show me! You can tell me down below or show me via Instagram, by tagging @FreedomEvermore. Thank you! X