Lasagna Bechamel with Sweet Potato and Cauliflower. Vegan Recipe


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.

Steps:

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.



Serve.

Sweet Potato Cauliflower Bechamel Lasagna vegan


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

Ingredients:

Bechamel Sauce:
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

Method:
Bechamel sauce:
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)

Lasagna:
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.

Variations:
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

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Comments

    • says

      I’ve made the bechamel sauce with soy milk a few times now and it works wonderfully. I use Vitasoy Soy Milky (it’s an Australian brand). I also whisk in some nutritional yeast at the end for a little cheesiness. Thanks for the fabulous recipe, Richa! :-)

  1. says

    That is sad that animal based cheese consumption is on the rise. I think many people really have no idea the cruelty/sadness/pain involved in the dairy industry. It seems innocuous since lactating is pain-free and natural. People don’t realize the animals are impregnated again and again, giving more milk than they would naturally by way of hormones, and worst of all, having their offspring taken from them within a day or two (often to become veal) so that their milk can be given to humans instead. There’s so much sadness in one glass of milk.

    Your lasagna looks gorgeous and even better because no one was harmed in the making of it!

    As a side note, I don’t know if it’s my monitor or Safari, but the new Facebook/Twitter/Instagram/Pinterest/Google Plus/Email buttons that have been added to the side of the page block a lot of the writing. It leaves only an inch of space on either side (top or bottom) where the first few words can be seen without blocking. I wondered if anyone else had noticed that on their monitor, and I wanted to let you know in case you wanted to move them to another location.

    • says

      There is so much sadness indeed in every glass of milk, block of cheese and globs of butter. I wish more people realize the pain and torture behind it.

      I checked on Chrome, IE and firefox.. will check it on safari and adjust the position. Thanks for letting me know Cadry.. why cant all browsers be compatible.

  2. says

    Looks fantastic! Way to work with what you had :)

    Really interesting fact about the cheese- I never would have thought that more cows are harmed for cheese than milk but when you consider the production method, it makes so much sense!

  3. says

    I love that you can add nearly any vegetable to lasagna and have it taste good. I think it’s fantastic that you had hardly anything left in the fridge, and yet you were still able to create this beautiful dish! :)

    • says

      usually is i am out of stuff i just make some lentil stew with dried herbs and spices:) this was one good friday night movie meal though!

  4. says

    I’m so bummed to hear the cheese consumption is on the rise. I feel such strong pangs of guilt when I read about the cheese industry because I used to be a part of it. I am so happy to not be part of such a cruel and torturous industry any longer, but it does make me sad to hear that it is on the incline. Damn that USDA!

    This lasagna looks so delectable. I love the simple flavors, especially the cauliflower florets- I bet they taste amazing in this dish!

    • says

      I used to be a part of the cheese and dairy industry too and now it feels like how could i not see it then. Better late than never. i dont believe a thing the usda says anymore.

      I love cauliflower in my pastas and lasagnas.. i think i just love cauliflower in anything:)

    • says

      Anything dairy is a result of extreme pain and torture for the cows. that includes fluid milk, cheese, paneer, ghee, butter, cream, ice cream, milk powder and more.
      This is one of the reasons we eat only plant based milks and cheeses.

  5. says

    Making something without having to go shopping and making it delicious? Looks like a double victory to me. I love cauliflower in anything – never would have thought of putting it in lasagne.

  6. says

    Don’t you just love meals like this that come together with just a few ingredients you have left over from the week and it turns out amazing! I love white lasagna but never thought to add cauliflower- love it! … I thought cheese would be the hardest for me to go without prior to becoming vegan, now the thought of real cheese or real eggs makes my stomach turn – the vegan versions taste waay better than the original (to me anyway :) )

  7. Anonymous says

    This looks yummy! You mentioned that the sweet potato was boiled; was the cauliflower cooked or raw?

  8. Anonymous says

    This is the second recipe of yours that I’ve made, and they have both been amazing! I love your recipes because they’re so versatile. You can really make them your own. I didn’t have lasagna, but I did have jumbo pasta shells. I blended raw cauliflower with the boiled sweet potato and marinara for stuffing and then poured the bechamel sauce on top before baking. To die for! I added fresh sage to the sauce but think some sauteed mushrooms would be great as well.

  9. Linda says

    I just discovered you from another person’s post on Pinterest…and the lasagna is actually baking in my oven now! I’m really proud of myself because as busy as I am, I rarely make any of the pretty vegan recipes I find online, even though I prefer home cooked deliciousness to a constant stream of takeout. Thank you for making this particular pretty vegan recipe feel accessible enough for me to jump in! I forgot to pick up cauliflower at the store, so I subbed with extra sweet potato and sautéed a salad bag of kale and brussel sprouts in not-chicken veggie broth. This looks zoo yummy, and I’ll definitely be using your béchamel sauce recipe again!!

Trackbacks

  1. […] Pictured Lasagna Bechamel with Sweet Potato and Cauliflower layers.There are so many hidden recipes on the blog now, that even I don’t remember I have them. So a collection gives me a chance to look through and categorize them. I have a couple more holiday recipes to edit and they will get added to this post later:). So many things to do this month. And here are a few that work for Thanksgiving or any big or small holiday feast!  Mix and match to personal preference. All Vegan, Awesome and delicious. Most generally low fat, baked, use whole ingredients. There are plenty of Gluten-free(GF) and Soy-free(SF) and grain-free options! And most also have substitutions to make them allergen friendly mentioned on the recipe posts. Desserts and some recipes that are naturally soy-free are not marked SF. […]

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