1TbspGluten-free Soy Sauce or Vegan/Gluten-Free Worcestershire
1TbspGarlicPressed or chopped finely
1Can Tomato Paste(156ml or 5.5 oz)
1cupMarinara Sauce(240ml or 8 oz)
Salt and Pepper to taste
Vegan Bechamel ingredients:
2TbspAll-Purpose Gluten-Free Flour
1cup(236 ml) Plant-Based Milk
For the Vegan Ricotta:
1 ½cupsCashewsSoaked 30 minutes in hot water
½cupCanned Coconut Cream(120ml or 4oz)
1TbspDistilled White Vinegar
2EggplantsSliced 1/2 in. lengthwise
4Medium-Sized ZucchinisSliced 1/2 in. lengthwise
2 ½cupsMarinara Sauce(590ml or 20 oz)
3cupsVegan CheeseI used the Baker’s Block Daiya shredded mozzarella and yellow cheese *see notes
Ground Black Pepper
Crushed Chili pepper
Preheat the oven to 375˚F (190˚C). Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant slices and brush both sides with olive oil and sprinkle salt. Bake for 25 minutes, or until golden brown.
Preparing the Walnut Bolognese
Process the walnuts and sliced mushrooms until you have small pieces with the food processor and then add to the mixing bowl.
Add the chopped onion to a pot with the crushed garlic, olive oil, and sauté until the onions are softened. Add walnut & mushroom mix along with the soy sauce or Worcestershire, tomato paste and marinara sauce, basil, oregano and cayenne pepper and sauté until you have a soft Bolognese sauce with no visible liquid. Season to taste
Preparing Bechamel Sauce
Melt vegan butter over a medium-low heat in a small sauce pan. Then add the flour and stir till the butter is absorbed. Now, add plant-based milk a few tablespoons at a time and mix until the flour has anbsorbed the liquid and and there a are no clumps. Repeat until there is no milk left. Bring to a slow simmer whisking continuously until it thickens.
Add nutritional yeast, onion powder, garlic powder, smoked paprika, and salt and remove from heat.
Preparing Vegan Ricotta
Put all the ingredients for the cashew ricotta in a food processor and blend until you have a slightly creamy but still chunky in texture.
Assembling the Lasagna
Preheat the oven to 390°F (200°C) and grease the bottom of baking dish.
Next, cover the bottom with a layer of marinara sauce and top that off with a layer of eggplant.
Take ½ of the prepared bolognese and spread it evenly then cover with a layer of courgettes.
Cover the courgettes with the prepared ricotta and spread evenly throughout then top off with another layer of eggplant.
Cover the eggplant with the rest of the Bolognese and pour the bechamel sauce (see image). Top off with the vegan cheese of choice. *see suggestions in notes
Cover with foil and bake for 30 minutes.
After 30 minutes, take it out and remove the foil and return to the oven and bake uncovered for another 20 minutes.
Garnish with fresh chopped parsley, crushed chili pepper and ground black pepper.
I've tried many varieties of vegan cheeses and the ones I liked the best is the cutting board shredded Daiya cheese. It must be the cutting board variety cause the other Daiya cheeses don’t melt as well. I've also used the Gusta Americano and Italiano varieties which worked quite well also. Others would soften but not fully melt and melting and pulling like real cheese is a must in this recipe. I also chose a mix of yellow cheddar-style and mozzarella-style cheese because it just looks so much more decadent with both but mozzarella alone will do just fine if you are in a pinch.
Vegan Lasagna with Eggplant & Zucchini (Keto & Low-Carb) https://happyasayam.com/vegan-lasagna-eggplant-zucchini/