I was never super keen on making lasagna. In fact, this vegan lasagna that you see before you represents my first foray into lasagna making.
Which is not to say that I didn’t test the heck out of this recipe! So my first foray was really like….. four forays, or thereabouts.
The reason I never tried my hand at lasagnas until now, was they always seemed awfully complicated and long-winded endeavours. And, you know me, I likes to keep it simple!
So I set out to make a super simple lasagna. The easiest vegan lasagna in the world really. No seriously!
This entire gorgeous dish is ready in 75 minutes. Which, is still a fair whack of time I’ll admit, it’s not something I’m going to slap together every other night of the week, but it’s a worthwhile time investment for a dinner party or when you just want something a bit fancier on the weekends.
It’s just a matter of making the absolute simplest (but fabulous) tomato sauce and while that is simmering away you get busy stirring a creamy white sauce (bechamel) and once those two sauces are done, you layer them with some pre-cooked spinach lasagna sheets, top with some grated vegan cheese and sliced tomato, pop it in the oven for 20 minutes and dinner is ready to serve! Serve with a gorgeous salad and some fancy bread and you have a dinner-party-worthy feast on your hands.
This serves 8. So ideal if you have a big family or you’re having friends over. But even if it’s just two of you like in my house, then make it anyway! We just eat this for lunch and dinner two days in a row. I love not having to think about what’s for dinner (or lunch) for a coupla days. You can reheat and serve OR just eat it cold the next day (as we do).
You will love this vegan lasagna for its simplicity and ease. I mean why make a tomato sauce that uses 10 ingredients when you can make it with 3" This is how my mind works. I want to cook things that are easy and straightforward witho...