Vegan White Lasagna
Servings: 8 servings
Calories: 400kcal
Imagine layers of tender lasagna noodles nestled between creamy vegan creamy sauce, roasted sweet potato, and eggplant slices.
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Ingredients
Black Vinegar Roasted Eggplant
- 1 medium eggplant Globe
- 2 Tbsp black vinegar
- 4 Tbsp olive oil extra virgin
- ½ tsp salt kosher
Vegan Cream Sauce
- ¼ cup olive oil extra virgin
- 1 garlic clove sliced
- 1 shallot peeled, sliced thinly
- 1 ½ cup cauliflower
- 1 Tbsp red miso
- 1 cup cashews
- 1 ½ cup plant milk
- 1 bay leaf
- 3 Tbsp tapioca starch
- 1 Tbsp Rice wine vinegar
- ¼ cup nutritional yeast
- ½ tsp salt kosher
Parsley Oil
- 2 Tbsp parsley chopped
- 1 garlic clove minced
- ¼ tsp red chili flakes
- 3 Tbsp olive oil extra virgin
Instructions
How to make Roasted Japanese Potato
- Preheat the oven to 425 degrees.
- Peel the Japanese sweet potato.
- Slice the into ¼-inch rounds or strips.
- Place the sliced sweet potato on a baking sheet lined with parchment paper.
- Combine the extra virgin olive oil, oregano, and salt.
- Brush the sweet potato with extra virgin olive oil and oregano, coating both sides.
- Roast until golden brown on the edges, about 20 minutes.
- Set aside
How to make Black Vinegar Roasted Eggplant
- Preheat the oven to 425 degrees.
- Slice the eggplant lengthwise a ¼ inch thick.
- Combine the black vinegar, olive oil, and salt.
- Use a brush to coat both sides of the eggplant with the black vinegar oil.
- Cook until lightly roasted and tender. About 20 minutes.
- Set aside.
How to make Vegan Cream Sauce
- Heat a pot over medium heat. Add the extra virgin olive oil.
- Cook the shallot and garlic for 2 minutes.
- Continue to cook over medium heat add in the cauliflower and red miso, cooking for another minute.
- Add the cashew, plant milk, and bay leaf.
- Reduce the heat to low cooking until the cashews are tender. The liquid should not reduce too much, if it does add a little plant milk back to the sauce.
- Puree the sauce until very smooth. Add the rice wine vinegar, nutritional yeast, tapioca starch, and salt.
How to make Parsley Oil
- Combine all of the ingredients, Set aside.
How to make Lasagna Noodles
- Bring a large pot of water to a boil. Season the water with kosher salt.
- Cook the noodles until very al dente.
- Drain and rinse the noodle under cold water. Using your fingers to remove excess water, place it on a baking tray, and drizzle a few drops of extra virgin olive oil over the noodles, this will prevent the noodles from sticking together.
How to Build Vegan White Lasagna
- Preheat the oven to 350 degrees.
- Spread a thin layer of vegan cream sauce on the bottom of the baking dish.
- Trim the pasta to fit into the baking dish. Place a layer of pasta down.
- Spread a thin layer of vegan cream sauce over the pasta, layer the eggplant in the dish, and spread a thin layer of cream sauce over the pasta.
- Add another layer of pasta, sauce, and then a layer of sweet potato, topped with a layer of cream sauce.
- Repeat until the pan is full.
- Spread a final layer of cream sauce on the last layer of pasta.
- Cover with a piece of parchment paper and aluminum foil.
- Cook for 40 - 45 minutes until hot in the middle.
- Finish with drizzling parsley oil over the top of the lasagna.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 400kcal | Carbohydrates: 25g | Protein: 6g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 557mg | Potassium: 439mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2527IU | Vitamin C: 13mg | Calcium: 102mg | Iron: 2mg