A quick and skinny Lasagna today. It was one of those Fridays a few weeks back, when the pantry and refrigerator were almost empty. No tomatoes, veggies or greens. I was tired if eating lentils/beans. I found a boiled sweet potato and some cauliflower and decided to try some bechamel with it. Simple flavors and delicious food.
Add more layers, add some marinara layers, cheese, greens and more to make it hearty.
For more Lasagna, Pasta options see the Collection here.
I am so bored of listening to audiobooks.. and now I will get a headache after pushing myself to write the post.. oh well. Here’s to better days!
Did you know that more Cows are harmed for Cheese than for Milk.
Americans consume almost twice as much cow’s milk as cheese than as fluid milk. It takes more than 10 pounds of fluid milk to get a pound of cheese. Fluid milk consumption is on a steady 40-year decline while cheese consumption continues to rise. Cheese consumption has continued to increase since 2010 and was at its highest level in 2012. As exposed in the New York Times, the USDA has worked behind the scenes with companies to increase the cheese content of products and market new cheese-laden products. In 2010, 326 pounds of cow’s milk was consumed as cheese per capita while only 196 pounds was consumed as fluid milk. To get a better idea about the numbers, see the article at Counting Animals with charts and graphs.
Whisk the flour into melted oil.
Whisk in the almond milk, then add salt, pepper and nutmeg. Keep ready
Assemble the Lasagna. Layer Bechamel, lasagna sheets, sliced cauliflower. Sprinkle garlic powder and chili or black pepper.
Add a layer of Sweet potato slices(raw or roasted), sprinkle dried herbs of choice, salt, bechamel and lasagna sheets.
Top with bechamel, bread crumbs or cheese.
Bake for about an hour.
Lasagna Bechamel with Sweet Potato and Cauliflower
Allergy Information: Dairy, egg, corn, soy, yeast free. Can be easily made glutenfree(See Kris’s gf bechamel here.)
Makes a 8.5 by 6.5 inch casserole dish
2 Tablespoons Vegan butter
2 Tablesoons Extra virgin olive oil
5 Tablespoons flour ( I used half spelt half bread flour)
2 cups unsweetened almond milk
1/2 teaspoon salt or to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon black pepper or to taste
1/2 Sweet Potato or yam sliced (raw or roasted. I used roasted)
Thinly sliced Cauliflower florets(raw or lightly blanched. I used raw)
breadcrumbs or cheese
8-10 Lasagna Sheets(no-boil)
dried parsley and thyme
1/4 cup bread crumbs or vegan parmesan or coarse ground cashew/almond mixed with nutritional yeast
In a medium pan, melt the butter/oil on medium.
Add the flour and whisk to form a roux or thick paste. Cook 1-2 minutes until it is just about to change color.
Add almond milk, whisk as you add, making sure there are no lumps.
Add the nutmeg, black pepper and salt to taste.
Remove from heat after the sauce has thickened into a smooth gravy-like velvety texture.
(Use 1.5 cups almond milk for thicker sauce. I used 2 cups as the sauce will thicken further during baking)
Layer some bechamel, top with Lasagna sheets.
Top with thin slices of cauliflower.
Sprinkle a little salt, (sprinkle chili flakes and garlic powder.Optional)
Drizzle some more bechamel sauce.
Layer Lasagna sheets.
Top the sheets with cooked Sweet potato slices(or raw slices)
Sprinkle some dried thyme or parsley.
Drizzle a little bechamel (or marinara).
Top with Lasagna sheets.
Spread the rest of the bechamel.
Top with Bread crumbs mixed with dried herbs of choice, nutritional yeast, salt and pepper, or Cheese(vegan mozzarella shreds or parmesan or ground cashew/almond +nutritional yeast).
Cover the pan with aluminium foil.
Bake in preheated 360 degrees F for 50 minutes to an hour.
Take out. Remove foil. Let sit for 5 minutes before serving.
You can add 1-2 layers of Marinara or Bolgonese sauce, some non dairy cheese(mozzarella or herbed Tofu Ricotta) and lasagna sheets.
This Lasagna is being shared at Ricki’s wellness weekend, Slightly indulgent Tuesdays, allergy Free Wednesdays