Discover a hearty and flavorful vegan lasagna featuring tender pointed cabbage and sweet carrots, layered with a creamy vegan béchamel sauce and topped with crunchy breadcrumbs. This comforting dish is perfect for a cozy family dinner or a special occasion, offering a wholesome and plant-based twist on a classic favorite. Easy to prepare and packed with flavor, it’s sure to become a new favorite in your kitchen.
Ingredients:
For the vegetable layer:
1.5 kg pointed cabbage (or white cabbage), sliced into strips
4-5 large carrots, sliced
3 tbsp olive oil
4-5 fresh sage leaves, chopped
Salt and pepper to taste
A splash of lemon juice
For the vegan béchamel sauce:
3 tbsp vegan butter or margarine
3 tbsp flour (e.g., wheat or spelt flour)
500 ml plant-based milk (e.g., oat or soy milk)
2-3 tbsp nutritional yeast flakes (for a cheesy flavor)
Salt, pepper, nutmeg to taste
For layering and garnishing:
9-12 lasagna noodles (no pre-cooking needed)
Breadcrumbs for sprinkling
Fresh sage (optional, for garnish)
Instructions:
Prepare the vegetable layer with sage:
Heat the olive oil in a large pan.
Briefly sauté the chopped sage leaves in the oil.
Add the sliced pointed cabbage and grated carrots.
Season with salt, pepper, and a splash of lemon juice.
Sauté for about 10-12 minutes until the vegetables are tender but still slightly crisp.
Set aside.
Make the vegan béchamel sauce:
Melt the vegan butter in a small saucepan.
Stir in the flour and cook briefly.
Gradually whisk in the plant-based milk, stirring constantly to prevent lumps.
Add the nutritional yeast, salt, pepper, and nutmeg.
Cook, stirring constantly, until the sauce is creamy.
Assemble the lasagna:
Preheat the oven to 180°C (350°F).
Lightly grease a baking dish.
Lay down a layer of lasagna noodles.
Spread the vegetable mixture evenly over the noodles.
Cover with a layer of béchamel sauce.
Repeat layers until all ingredients are used, finishing with a béchamel layer on top.
Bake:
Sprinkle with breadcrumbs.
Optional: Garnish with fresh sage.
Bake for about 35-40 minutes until golden brown on top.
Serve:
Let it cool slightly, then cut into portions and serve.