Hey there, fellow food adventurers! Chef Gaia here, ready to whisk you away on a culinary journey that's as bright as a spring morning and as comforting as a warm hug.
This week, we're diving into a dish that's not only delicious but also packed with the goodness of fresh, seasonal veggies – it’s our Vegan Lasagna Primavera!
Now, I know what you might be thinking: 'Lasagna? Isn't that heavy and complicated?' Well, my friend, not this one! We're keeping it light, breezy, and bursting with flavor, all while being totally plant-based. This isn't your grandma's lasagna (unless your grandma is a super cool vegan chef, in which case, high five!).
Let’s talk about the layers of deliciousness! We're talking a luscious zucchini and leek base, a vibrant green pea puree that's like a burst of sunshine, and a dreamy, creamy bechamel that'll have you licking the spoon (don't worry, I won’t tell!). The best part? It’s surprisingly simple to put together, making it a perfect recipe for a weeknight dinner or a weekend feast.
Why you'll love this Vegan Lasagna Primavera:
- Spring in Every Bite: This lasagna is a celebration of spring, using fresh seasonal veggies like zucchini, leeks, and peas.
- Healthy & Nutritious: Packed with plant-based goodness, it’s a meal that's both delicious and good for you.
- Easy & Fun to Make: This recipe is designed to be straightforward and enjoyable, even for beginner chefs.
- Totally Vegan: No animal products here! Just pure, plant-based deliciousness.
- Customizable: Feel free to get creative with your veggie choices. Asparagus, spinach or even artichokes would be a great addition.
A Few Tips from Chef Gaia:
- Don't Skip the Roasted Garlic: It adds a depth of flavor to the bechamel that's simply irresistible.
- Fresh Herbs are Key: Use fresh mint for the pea puree. It makes all the difference!
- Let it Rest: Trust me on this one! Allowing the lasagna to rest for at least an hour after baking will make it easier to slice and the flavors meld together beautifully.
- Gluten-Free? No Problem! Easily swap in gluten-free lasagna sheets and flour for a totally GF-friendly meal.
Ready to get cooking? Check out the full recipe below:
Ingredients:
-
500g vegan lasagna sheets (gluten-free if needed)
-
Zucchini & Leek Layer:
- 3 medium leeks, sliced
- 2 tbsp olive oil
- 1.4 kg zucchini, thinly sliced
- 3/4 cup white wine or vegetable stock with lemon juice
- 3 tbsp capers, chopped
- Salt and pepper, to taste
-
Green Pea Layer:
- 400g frozen green peas, cooked
- 2 cloves garlic
- 15 fresh mint leaves
- Pinch of chilli (optional)
- 1/2 tbsp white miso paste
- 2-3 tbsp lemon juice + zest of 1 lemon
- Salt and pepper, to taste
-
Bechamel Sauce:
- 3 1/4 cups oat milk (or other plant milk)
- 1 head roasted garlic, cloves extracted
- 2 tsp white miso paste
- 2 tbsp nutritional yeast
- 1/3 cup mild olive oil or 100g vegan butter
- 2/3 cup all-purpose flour or gluten-free blend
- 1 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- Freshly grated nutmeg
Instructions:
- Prepare the layers: Start by sautéing the leeks and zucchini. Blend your pea mixture until smooth. Make the bechamel by whisking together the oil and flour, then slowly add milk, seasonings, and roasted garlic.
- Assemble the Lasagna: Layer zucchini, then pasta, then the pea mix, another layer of pasta, followed by the remaining zucchini. Finally top with pasta, brush water to moisten, then add the bechamel.
- Bake: Bake at 180°C (355°F) for 30 minutes, then raise to 220°C (425°F) for the final 10 minutes to brown.
- Rest, then Enjoy! Allow to rest for at least an hour before serving. Enjoy!
And there you have it! A vibrant and delicious vegan lasagna that's perfect for any occasion. Whether you're a seasoned vegan or just looking to eat more plant-based meals, this recipe is sure to be a hit.
Don't forget to tag me in your creations on social media! I can't wait to see your amazing lasagna masterpieces!
Happy cooking!
Chef Gaia x