Vegan Lasagna with Harissa, Pesto Vegetables & Rice Milk Sauce
When you are moving house the last thing you want to do after a weekend of removals is to cook for the family. With my dodgy back I wouldn’t get far lifting boxes anyway but can be of use cooking for everyone after a hard days labour. Friends of ours moved last weekend and I thought a lasagne would be perfect to drop in for them and they could cook it when they were ready to eat. Our friend is vegan so I experimented with a rice milk white sauce which came out really well, it’s a little sweeter than milk but you don’t really notice with all the savoury fillings. You could use soy milk but I’m not fond of the taste and I was going to make an extra one for our dinner too so decided to try the rice milk instead.
It’s such a pretty looking lasagne with the layers of colour and the pesto and harrisa and depth of flavour. This original is a Ruth pretty recipe that I found in an old fitness magazine but I used a rice milk sauce and also added my Harissa paste for more flavour. The puy lentils offer additional protein.
- 80g vegan marg/spread
- 80g flour
- 600ml rice milk, heated to boiling
- 1 kg (4-5) fresh lasagne sheets
- 1 tin Puy lentils (cooked) 1 large aubergine/eggplant (cut into 7.5mm thick rounds and baked at 220°C until soft through and golden brown on the edges).
- 4 large red peppers/capsicum (baked at 220°C until skin blisters, then seeded, skinned and cut in half)
- 1/2 tin tomatoes, blended and mixed with the harissa
- 4 Tbsp harissa sauce
- 4 courgetttes/zucchini (cut lengthwise into very thin strips and hot baked at 220°C until soft and golden brown on the edges)
- 30ml (2 tbsp) basil pesto
- 75g (3/4 cup) tasty grated cheese
- 35g (1/2 cup) grated Parmesan cheese
- Preheat oven to 190°C
- Roast all the vegetables as above.
- To make the sauce Garlic Bèchamel sauce, melt the butter in a medium size saucepan over a low heat.
- Add the flour to the melted butter and mix to a smooth paste. Cook for 2 minutes while continuing to stir the paste.
- Add the hot rice milk a ladle at a time and stir the milk into the flour. Only add another ladle of milk when the paste is smooth. Continue until all milk has been added and you have a smooth medium think sauce.
- Lightly grease base and sides of a deep baking dish. (27cm x 20cm).
- Spread 1/2 cup of Garlic Bèchamel Sauce over the base of the dish.
- Divide Puy lentils into 3 portions and sprinkle sauce with 1st portion of Puy lentils and cover with single layer of lasagne sheets.
- Lay cooked eggplant on top of lasagne sheets and cover with 150ml of Garlic Bèchamel sauce.
- Top with 2nd portion of Puy lentils and cover with a single layer of lasagne sheets.
- Cover lasagne sheets with tomato & harissa sauce and top with cooked peppers.
- Cover peppers with single layer of lasagne sheets and spread sheets evenly with pesto.
- Lay zucchini onto pesto and top with 100ml (1/3 cup + 1 tbsp) of Garlic Bèchamel and remainder of lentils.
- Top with a final single layer of lasagne sheets, remainder of Garlic Bèchamel Sauce and sprinkle with cheeses for non vegans.
- You can store in the fridge for up to 2 days until you are ready to bake and serve.
- Place in oven and bake 30-40 minutes until lasagne is soft and top is golden brown.