When I shared a photo of my mum's veggie lasagna in mid-February, tons of people asked me for a recipe! I whisked my mum into the kitchen and we cooked the lasagna again for you.
4 tbsp plant margarine or vegan butter
3 tbsp whole wheat flour
1L oat milk
2 bouillon cubes
Salt and nutmeg to taste
500-600 g frozen veggie mix (should contain carrots, peas, corn and other veggies if you like)
100 g vegan crumbled cheese
150g oat cooking cream (or another vegan crème fraîche substitute product that you can find)
Melt butter or margarine on high heat. When melted, add the flour and sautée lightly.
Very (!) slowly, on high to medium heat, add the oat milk until you have a thick sauce.
Add the bouillon cubes, salt, nutmeg and your frozen veggies.
Coat a baking sheet with oil and cover the bottom of your dish with a thin layer of sieved tomatoes.
Cover the tomato layer with lasagna sheets.
Cover both layers with your veggie sauce.
Continue creating these layers by repeating steps 4 to 7 (sieved tomatoes, lasagna sheets, sauce, cheese, sieved tomatoes, lasagna sheets, sauce, cheese,…) until you have 3 to 4 layers (you should end with a layer of lasagna sheets).
Add sieved tomatoes into the cup of your crème fraîche substitute and mix these two together.
Cover your last layer of lasagna sheets with the crème fraîche mix and add extra cheese on the top.
Bake your lasagna for about 30 mins at 200 °C (392 °F) in the oven.
Technically your lasagna is ready to serve, though it won't be firm yet (which I actually prefer). If you would like a firmer consistency, leave to cool for 15 minutes before serving.