For a long time now, I've been trying to reduce my meat intake and incorporate more veggies into my diet. At first, I wasn't a fan - I was raised eating fatty, meaty meals and was convinced that was the only way to go. With time though, I realised that the variety of foods used to make a delicious vegan or vegetarian meal is so much greater than that used in a traditional meaty meal.
This is how I began replacing meat in traditional recipes for vegetables. And believe it or not, I definitely prefer the vegetarian option for all of them. This lasagna is no exception. It's lighter than the traditional one, and so much more flavourful!
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The beauty of making a veggie meal is that you can usually substitute most of the vegetables with others. I've made this lasagna multiple times, and every time there is at least one ingredient that I don't currently have at home. Not to worry! This is a classic clean-out-the-fridge meal.
You don't have sweet potatoes? Use regular potatoes! Maybe add more carrots for the sweetness! Or maybe you have a beetroot lying around? I'm sure that would work great!
No shiitake mushrooms? I don't blame you, they're expensive and you don't usually have them in the fridge. Just use any other mushrooms you like.
You get the idea, the world's your oyster.
- 400g sweet potato
- 1 medium carrot
- 1 medium-large zucchini
- 1 onion
- 1 red bell pepper
- 100g shiitake mushrooms
- 1 can (240g) baked beans in tomato sauce
- Seasoning to taste - salt, pepper, marjoram, oregano, chilli
- 180g lasagna noodles
- 90g sour cream / greek yoghurt / vegan yoghurt alternative
- 100g mozzarella / vegan cheese alternative
- Grate all the vegetables - an electric grater definitely helps here, but the end result is so worth the extra arm workout if you don't have one!
- Preheat the oven to 180 celsius (356 fahrenheit)
- Place the veggies and beans in a large pan, season, and cook on a medium heat until fairly soft, about 10 minutes
- Place a layer of lasagne noodles on the bottom of the tray - then a layer of veggies - continue until you run out of filling For me it ends up being about 4 noodle layers. The last layer should be veggies, not the noodles.
- Spread the cream or yoghurt on top of the last veggie layer, then top with grated cheese
- Sprinkle with salt and oregano at the end
- Bake for 35 minutes