Next on the list of worst ideas in the history of really, really, really bad ideas:
Turning on the oven to make lasagna on the hottest day of the year.
Sorry Ned Stark, the 1st place prize is for me. What you did will never come close to the abomination that is having to spend two hours in a steamy kitchen, oven running, bechamel sauce simmering on the stove and a girl who’s about to drop dead on top of the bubbly tomato bolognese because she can’t take that much heat.
Like, you know it’s really scorching outside when you can use an oven temperature converter to find out what’s 43ºC in Fahrenheit. (110F in case you’re curious, in other words, I still don’t know how I’m still alive to tell you about this)
On the bright (like the sun burning away all my dreams and hopes to run outside this summer) side, if you make it out alive, you get a lasagna that it’s so good you might reconsider to get back into that burning place of torment you call kitchen you make yourself another lasagna.
Because it is that good. Saucy layers of veggie-soy bolognese layered between carby goodness and a creamy almond bechamel that is to die for (literally, if you give this one a go in summer)… all of it topped with gooey, crispy, melty cheeeezeeeee.
Go ahead and tell me you wouldn’t risk your sanity for a piece of this lasagna. I know I would. Then I’d probably try to get the next train heading to The Wall, because I’m telling you: warm lasagna + Spanish summer heat = no bueno.
If you happen to be lucky enough to live on the southern hemisphere (or a country in which the sun doesn’t try to kill ya all day errr day) and aren’t frantically lurking around your cupboards right now, looking for the ingredients to make this lasagna… then congrats, first prize on the “really, really, really bad ideas” contest goes for you! Congrats, you get imaginary award which was super easy to win anyway since half of the contestants are dead (sorry Ned, I hope they serve lasagna in heaven… and judging for how good this one is, they totally should) but no lasagna.
Bad, bad, bad idea.
Now, real talk. I’m really curious about your answers… if this post wasn’t named “The Ultimate Vegan Lasagna”, would you say this is vegan? Be honest please!
I’m a big fan of all things plant-based and veggie rich meals, but I think we all can agree that some of them look too vegan. Which, of course, isn’t a bad thing in the slightest… but you know, it feels so nice to make vegan food which looks (and scarily tastes!) just like the omni version.
Want to hear something fun? Neither my brothers nor my grandma could tell it wasn’t real meat and dairy they were eating! I’d call that a win, win! Heck yes, nothing makes me happier than tricking people into eating things they wouldn’t put into their mouths normally (what’s wrong with soya mince and almond cream anyway, I don’t know) and seeing the looks in their faces when I break the truth.
Vegan or not, I don’t think there’s anyone out there who would say no to a plate of cheesy, bubbly lasagna. Maybe if you’re all weird and don’t enjoy creamy, carby, saucy goodness in your plate… but then again, why would you have clicked on this link!
I agree that this isn’t the quickest meal you can put together, I know that. I too like 15 minutes dinners, quick salad, sandwiches and all that jazz… but listen to me when I say that this lasagna is so worth spending over an hour in the kitchen. And even though it might seem like there’s a million of instructions, they’re sooooo easy to follow, so don’t let that discourage you!
If you’re looking for a meal to impress a group of people and show them that plant-based food isn’t rabbit food (although carrots and greens are still delish yo!), then try this one! Guaranteed to satify and put a smile on everyone’s face. Aaaaaaand if you’re simply trying to include more plant-based meals into your diet, give this one a go too! Definitely better for you than your average lasagna, yet every bit as scrumptious!
Let me know how you like it using the #honeyandfigsblog tag on Instagram, I’m dying to see all your creations!
Literally dying, I mean. It’s still a thousand of degrees outside.
- 50 grams extra virgin olive oil
- 50 grams flour
- 800 grams almond cream
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- a pinch of salt
- 100 grams soya mince
- 1 medium zucchini
- 1 small eggplant
- 1 small red bell pepper
- 1 yellow onion
- 500 grams tomato sauce
- 1 tsp. dried oregano
- 1 + 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried rosemary
- salt and pepper to taste
- Lasagna noodles, as many as you need
- 200 grams grated vegan cheese of choice
- Fresh herbs for the top
- Heat the olive oil in a saucepan until warm.
- Remove the pan from heat and dump in the flour. Stir in quickly into the olive oil.
- Bring pan back to heat and add the almond cream.
- Whisk to combine.
- Add in spices and salt and whisk again to combine.
- Check to see if it needs any more salt or spices.
- Heat on low-medium heat until it simmers and thickens.
- Once it's bubbly, remove from heat.
- Soak the soya mince in water for 20-25 minutes.
- Mince all the vegetables.
- Heat some olive oil in a pan and when it's warm, add the vegetables.
- Add in soya mince and heat until golden.
- Add in tomato sauce and spices and simmer for 10-15 minutes until slightly reduced.
- Spread a layer of bechamel sauce in your baking pan.
- Place a layer of noodles on top and spread some more bechamel on them.
- Add a layer of bolognese followed by another layer of noodles and top with more bechamel.
- Keep on adding layers of pasta and sauce until you don't have any more left.
- Mix grated cheese and a couple of tablespoons of bechamel and top the lasagna with this mixture.
- Bake at 220ºC for 10 minutes or until cheese is golden and bubbly.
- I used Tofutti grated mozzarella. Any kind of vegan cheese you enjoy (and know that melts with no problem!) will do. I also mixed it with some bechamel sauce so it looks more like real cheese.
- This lasagna keeps well for 3-4 days in the fridge.
- The lasagna noodles I used were the kind which didn't need to be pre-boiled, just soaked in water for 10 minutes. If you use the other kind, keep in mind that you'll hae to pre-boil them.
Have a lovely week everyone!