Title: Culinary Harmony: Easy One-Pot Lasagna with Vegan Meat and Creamy Cheese Sauce
Introduction:
Embark on a culinary journey with our Easy One-Pot Lasagna, a symphony of flavors and textures that captures the essence of traditional lasagna in a convenient one-pot format. This recipe seamlessly blends hearty vegan meat, aromatic vegetables, and creamy plant-based cheese sauce to create a dish that satisfies both the palate and the desire for simplicity. Dive into the art of preparing this delectable creation, where layers of lasagna sheets, savory vegan meat, and velvety cheese sauce come together in a harmonious fusion of taste.
Ingredients:
For the Lasagna in a Window:
- 6 lasagna sheets
- 10oz vegan meat replacement
- 2 heaping tablespoons tomato paste
- 32 ounces crushed tomatoes
- 32 ounces vegetable broth or water
- 1 cup creamy plant milk, plain and unsweetened
- 1 medium sweet onion, finely chopped
- 3 large cloves of minced garlic
- 1 carrot
- 1 celery stalk
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed fennel seeds (optional)
- Salt to taste
For the Cheese Sauce:
- 1 tablespoon vegan butter
- 1 tablespoon all-purpose flour
- 1 tablespoon tapioca starch (optional)
- 1 cup creamy plant milk, plain and unsweetened
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon each garlic and onion powder
- Salt to taste
Instructions:
For the Lasagna in a Window:
- Preparation of Ingredients: Begin by finely chopping the sweet onion, carrot, and celery. Mince the garlic and set aside. In a Dutch oven or nonstick pot, cook the vegan meat until it achieves a browned and crumbly texture. Set it aside for later use.
- Sautéing Vegetables: In the same pot, add olive oil and sauté the chopped vegetables for approximately 10 minutes until they become fragrant and soft. Reintroduce the vegan meat to the pot.
- Building the Base: Incorporate tomato paste, stirring for a minute or two until it begins to thicken. Add crushed tomatoes, plant milk, vegetable broth or water, Italian seasoning, dried basil, crushed fennel seeds (if using), and salt to taste.
- Lasagna Assembly: Cut the lasagna sheets into 2-3 pieces and add them to the pot. Bring the mixture to a boil, stirring occasionally. Cook until the pasta reaches al dente consistency, approximately 20 minutes.
For the Cheese Sauce:
- Melting Vegan Butter: In a separate small saucepan, melt vegan butter over medium heat.
- Creating the Roux: Mix all-purpose flour, tapioca starch (if using), nutritional yeast, garlic powder, and onion powder. Whisk the mixture for a minute.
- Incorporating Plant Milk: Stir in the plant milk and white wine vinegar, continuing to stir over medium heat until the mixture becomes smooth and bubbly.
- Seasoning and Completion: Season the cheese sauce with salt to taste. Drop some of the sauce onto the lasagna, ensuring a creamy and decadent finish.
- Optional Garnish: For an extra touch of freshness, top the lasagna with fresh basil and oregano before serving.
Conclusion:
Our Easy One-Pot Lasagna transcends the boundaries of traditional lasagna, offering a convenient and flavorsome alternative. This culinary masterpiece is a celebration of plant-based goodness, where the richness of vegan meat and the velvety embrace of cheese sauce create a dish that is both comforting and indulgent. Whether you’re a seasoned chef or a home cook looking for a fuss-free yet impressive meal, this recipe beckons you to explore the joy of creating a layered and savory experience in the convenience of a single pot. Elevate your dining repertoire with this delightful fusion of lasagna components, where each bite is a testament to the beauty of culinary harmony.
easy One Pot Lasagna
CONTENTS
Lasagnas IN A WINDOW
6 lasagna sheets
10oz vegan meat replacement
2 heaping tablespoons tomato paste
32 ounces crushed tomatoes
32 ounces vegetable broth or water
1 cup creamy plant milk, plain and unsweetened
1 medium sweet onion finely chopped
3 large cloves of minced garlic
1 carrot
1 celery stalk
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon dried basil
1/2 teaspoon crushed fennel seeds, optional
salt to taste
CHEESE SAUCE
1 tablespoon vegan butter
1 tablespoon of all-purpose flour
1 tablespoon tapioca starch optional
1 cup creamy plant milk, plain and unsweetened
1 tablespoon white wine vinegar
1 tablespoon nutritional yeast
1 teaspoon each garlic and onion powder
salt to taste
INSTRUCTIONS
Finely chop the onion, carrot and celery, and mince the garlic.
Heat a Dutch oven (or nonstick pot or deep sauté pan), cook the vegan meat until browned and crumbly, then set aside.
Add olive oil to the pot and sauté the chopped vegetables for 10 minutes until fragrant and soft, then add the meaty pieces back to the pot.
Add the tomato paste, stir for a minute or two until it starts to thicken.
Add crushed tomatoes, plant milk, broth/water, herbs and salt to taste.
Cut the lasagna leaves into 2-3 pieces, add them to the pot and bring everything to a boil.
Cook, stirring occasionally, or until pasta is al dente, 20 minutes.
CHEESE SAUCE
Melt the vegan butter in a small saucepan over medium heat.
Mix all-purpose flour, tapioca starch nutritional yeast, onion and garlic powder and whisk for a minute.
Stir in the plant milk and vinegar and continue stirring over medium heat until everything is smooth and bubbly.
Season with salt.
Drop some of the sauce on the lasagna and enjoy!
Optional: Top with fresh basil and oregano before serving