Vegan Lasagna Bechamel with Sweet Potatoes & Cauliflower
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
4
-
Calories
471 kcal
-
Cuisine
Vegan, gluten-free
Vegan Lasagna Bechamel with Sweet Potatoes & Cauliflower
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Vegan Lasagna Bechamel with Sweet Potato and Cauliflower. Easy Bechamel sauce. Dairy-free Recipe. Can be easily made glutenfree
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Ingredients
Bechamel Sauce
- 2 Tablespoons vegan butter
- 2 tbsp extra virgin olive oil
- 5 Tablespoons flour I used half spelt half bread flour
- 2 cups almond milk unsweetened
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon nutmeg freshly grated
- 1/8 teaspoon black pepper or to taste
- 1/2 sweet potato raw or roasted. I used roasted, or yam; sliced
- cauliflower raw or lightly blanched. I used raw, thinly sliced florets
- breadcrumbs or cheese
- 8-10 lasagna sheets no-boil
- parsley dried
- thyme dried
- 1/4 cup bread crumbs or vegan parmesan or coarse ground cashew/almond mixed with nutritional yeast
Instructions
Bechamel sauce
- In a medium pan, melt the butter/oil on medium. Add the flour and whisk to form a roux or thick paste. Cook 1-2 minutes until it is just about to change color.
- Add almond milk, whisk as you add, making sure there are no lumps. Add the nutmeg, black pepper and salt to taste.
- Remove from heat after the sauce has thickened into a smooth gravy-like velvety texture. (Use 1.5 cups almond milk for thicker sauce. I used 2 cups as the sauce will thicken further during baking)
Lasagna
- Layer some bechamel, top with Lasagna sheets. Top with thin slices of cauliflower. Sprinkle a little salt, (sprinkle chili flakes and garlic powder.Optional)
- Drizzle some more bechamel sauce. Layer Lasagna sheets. Top the sheets with cooked Sweet potato slices(or thin raw slices). Sprinkle some dried thyme or parsley.
- Drizzle a little bechamel (or marinara). Top with Lasagna sheets.
- Spread the rest of the bechamel. Top with Bread crumbs mixed with dried herbs of choice, nutritional yeast, salt and pepper, or Cheese(vegan mozzarella shreds or parmesan or ground cashew/almond +nutritional yeast). Cover the pan with aluminium foil.
- Bake in preheated 360 degrees F / 180ºc for 50 minutes to an hour. Take itout of the oven. Remove foil. Let sit for 5 minutes before serving.
Notes
- Variations:You can add 1-2 layers of Marinara or Bolgonese sauce, some non dairy cheese(mozzarella or herbed Tofu Ricotta) and lasagna sheets.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
70g
(23%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
681mg
(28%)
Potassium
328mg
(7%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2590IU
(52%)
Vitamin C
13.4mg
(15%)
Calcium
221mg
(22%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 681mg | 28% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2590IU | 52% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 221mg | 22% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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