Mushroom, courgette, spinach and tarragon vegan lasagna

vegan lasagna

We have now reached the end of our 1 month back-to-school vegan challenge and I have to say it was a great experience. First of all it was not nearly as difficult as I expected it to be. I actually really enjoyed the challenge of cooking vegan every day, and as long as you have the right things in your pantry, it’s all fine.

The one thing that I found a bit difficult was when eating out – and I live in London so it is pretty easy to find a vegan option in most restaurants. But I don;t want to force my friends to go to a vegan restaurant, and in the other ones there is only one vegan option. So you end up paying to eat what you can, rather than what you want. Not fun.

Another thing is that I ended up cooking a lot of stews of all sorts : curries, chilies, lentil soups etc.. It was all very nice, and absolutely not a bland and boring diet, but as we are usually eating mostly French and Italian inspired dishes, I was missing other “formats” of food. Until I tried putting together this super quick and simple vegan lasagna which can be easily adapted with all sorts of veggies. What I liked best about this one is how the nutritional yeast really makes a good job at replacing the cheese crust on the top. Yum!

What do you need  for 2 individual lasagnas? 1 pack of lasagna – 200 g chestnut mushrooms – 1 courgette – 300 g fresh spinach – 1 pack oat cream – 2 tbsp nutritional yeast – a bunch fresh tarragon – soy sauce, olive oil, salt and pepper

How to make it? 

  1. Pre-heat your oven to 200 C. I like to pre-cook my lasagna sheets, even if they don’t have to be. That enables me to then cook my dish for less so that my veg remain crunchier. So if you chose to do so, bring a liter of water to the boil and pour it in a flat dish. You can they lay your lasagna sheets next to each other in the dish for one or two minutes to soften them. Do not just throw your lasagna sheets in the water though as they may stick to each other otherwise.
  2. Slice your mushrooms and courgettes thinly. I sliced the courgettes lengthwise to have less overlap. Cook the fresh spinach in a pan with a drizzle of olive oil and set aside. Same the courgettes . Then cook the mushrooms in the pan too, and add a dash of soy sauce to them for extra flavour.collage vegan lasagna
  3. In each individual dish, drizzle a little olive oil. Then layer as follows: lasagna sheet, spinach, oat cream, tarragon, lasagna, courgettes, oat cream, tarragon, lasagna, mushrooms, tarragon, lasagna, oat cream. Then sprinkle liberally with nutritional yeast.
  4. Bake in the oven for 20 mn – longer if you did not soften your lasagna sheets beforeheand. Enjoy with a rucola – cherry tomato salad and a nice glass of red wine for example.

 

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