Recently I have been experimenting with a lot of lasagnas. Lasagna is such a hearty, wintery comfort food that I like to eat it a lot. I have also come across my new favourite spice, nutmeg, which makes a delicious addition to the creamy sauce. I use whole nutmeg (as opposed to ground nutmeg) because whole nutmeg has more flavour.
- Lasagna base (make a tomato sauce, add soaked red lentils/soy mince. I have also added kidney beans, leeks and mushrooms in the past.)
- Lasagna sheets (I buy the whole wheat ones)
- Creamy lasagna topping (1/3 cup margarine, 1/3 cup flour, any non-dairy milk, water, salt, pepper, 1/2 a whole nutmeg, optional: 1/2 tsp ground mustard)
- Vegan cheese, grated
- 2 slices of bread (for the crispy topping)
1. First make the lasagna base
2. Then make the creamy lasagna topping by melting the margarine on high heat. Turn off the heat and add flour in gradually, stirring with a whisk/spoon to form the roux – it should look like this. Then turn the heat back on and add some non-dairy milk and or water (I used both), mixing throughout, until the mixture is creamy. I didn’t measure the amount of liquid. Finally turn the heat down and grate your nutmeg and add salt, pepper and ground mustard.
3. Turn on the oven and place the 2 slices of bread on a baking tray in the oven. This way they will get nice and crispy, ready to be grated/ mushed with your fingertips on the top of your lasagna. If you look at the photo, you will see big bits of such toasted bread, which were actually quite tasty (though not the really blackened bits, I picked those off).
4. Meanwhile, assemble the lasagna as such:
- Layer of tomato base
- Layer of lasagna sheets
- Layer of creamy sauce
- Layer of vegan cheese
- And repeat!
5. The bread should be toasted in the oven at this point, so take the slices out and start to crumble over the top layer, the vegan cheese.
6. Bake for 45 mins, medium heat.