SERVES 4 | GLUTEN-FREE | VEGAN | NUT-FREE
1 box gluten-free lasagna noodles
FOR THE CHEESE SAUCE
1 cauliflower, medium size, cooked fork-tender
1 cup butternut pumpkin, diced and cooked fork-tender
1 ½ cups plant milk, unsweetened
1 teaspoon salt
¼ cup nutritional yeast
¼ cup vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon nutmeg powder
1 tablespoon fresh lemon juice
FOR THE TOMATO MARINARA SAUCE
2 cups soy granulate, soaked
600 ml vegetable stock
2 tablespoons of olive oil
1 onion, chopped
2 cloves of garlic, minced
2 tablespoons rosemary, chopped
500 ml tomato passata
4 tablespoons tomato paste
1 teaspoon salt
½ teaspoon cracked pepper
1 bay leave
1 teaspoon maple syrup
Add chili flakes to liking
- Preheat the oven to 350 degrees F (180 Celsius).
- Wash and dice the cauliflower and pumpkin. Place a large pot over medium-high heat, add the cauliflower and pumpkin to the pot and fill up with water until the vegetables are fully covered. Close the lid and cook for 15 to 20 minutes until fork-tender. The cooking time will depend on how big the pieces are.
TO MAKE THE MARINARA
- Soak the soy granulate with vegetable stock and set aside.
- Chop the rosemary, onion, and mince the garlic. Put a frying pan over medium-high heat, add 2 tablespoons of olive oil and sauté the onions, garlic, and rosemary. For spices add 1 teaspoon of salt and ½ teaspoon cracked pepper to sauté with the onions.
- Drain the soy granulate from the vegetable stock that has not been absorbed. Add to the pan with the onions, garlic, and rosemary. Stir well, until everything is well combined.
- Now add all remaining ingredients and spices for the marinara, stir well and let the sauce simmer until it is time to assemble.
FOR THE CAULIFLOWER BECHAMEL CHEESE SAUCE
- Drain the cauliflower and pumpkin from the water and transfer to a high-speed blender. Add all other ingredients for the cheese sauce to the blender as well and process until smooth and creamy.
- Add salt and more nutritional yeast to taste.
TIP: If you want to use cashews instead of oil, add ¼ cup soaked cashews and 0,5 cup more plant milk.
- Start by spreading 3/4 cup cheese sauce evenly over the bottom of the baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary).
- Spread 1 cup of the marina sauce over the noodles. Top with another ¾ cup cheese sauce.
- Continue the layering of noodles, marinara and cheese sauce until all the ingredients are used up. Finish with a generous layer of cheese sauce on the very top.
- Cover the baking dish with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 20 minutes. The tomato sauce should bubble up on the sides.
- Garnish with fresh oregano or basil leaves. Serve right away and store leftovers in the fridge for up to 2 days, or store in the freezer for longer.