Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Vegan Lasagna Bechamel with Sweet Potato and Cauliflower

March 4, 2013 By Richa 51 Comments

Jump to Recipe   Print Recipe
Vegan Lasagna Bechamel with Sweet Potato and Cauliflower. Easy Bechamel sauce. Dairy-free Recipe. Can be easily made glutenfree( See Kris’s gf bechamel here.)
 
Jump to Recipe   
Vegan Lasagna Bechamel with Sweet Potato and Cauliflower | Vegan Richa

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

Print Recipe
5 from 2 votes

Vegan Lasagna Bechamel with Sweet Potatoes & Cauliflower

Vegan Lasagna Bechamel with Sweet Potato and Cauliflower. Easy Bechamel sauce. Dairy-free Recipe. Can be easily made glutenfree
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Lasagna
Cuisine: Gluten-free, Vegan
Keyword: bechamel lasagna, vegan lasagna
Servings: 4
Calories: 471kcal
Author: Vegan Richa

Ingredients

Bechamel Sauce

  • 2 Tablespoons Vegan butter
  • 2 tbsp Extra virgin olive oil
  • 5 Tablespoons flour I used half spelt half bread flour
  • 2 cups (500 ml) unsweetened almond milk
  • 1/2 teaspoon (0.5 teaspoon) salt or to taste
  • 1/8 teaspoon (0.13 teaspoon) freshly grated nutmeg
  • 1/8 teaspoon (0.13 teaspoon) black pepper or to taste
  • 1/2 (0.5 ) 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 (8 - 10 ) Lasagna Sheets no-boil
  • dried parsley and thyme
  • 1/4 cup (27 g) bread crumbs or vegan parmesan or coarse ground cashew/almond mixed with nutritional yeast

Instructions

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 thin 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 / 180ºc for 50 minutes to an hour. Take itout of the oven. Remove foil. Let sit for 5 minutes before serving.

Notes

Variations:
You can add 1-2 layers of Marinara or Bolgonese sauce, some non dairy cheese(mozzarella or herbed Tofu Ricotta) and lasagna sheets.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Lasagna Bechamel with Sweet Potatoes & Cauliflower
Amount Per Serving
Calories 471 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 681mg30%
Potassium 328mg9%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 4g4%
Protein 12g24%
Vitamin A 2590IU52%
Vitamin C 13.4mg16%
Calcium 221mg22%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

EasyRecipe

Filed Under: fall, italian, main course, soy free Tagged With: lasagna, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegetable Jalfrezi – Smoky Tangy Veggie Stir fry. Vegan Glutenfree recipe
Somer’s Vegan Cream of Mushroom Soup. Vegan Gluten-free Oil-free Recipe »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Indian Cooking with Gangnam Style...!!! says

    March 4, 2013 at 6:28 am

    Looks super yummy 🙂

    Reply
    • Richa says

      March 4, 2013 at 6:35 pm

      Thanks!

      Reply
  2. דפנה בן יהושע says

    March 4, 2013 at 7:21 am

    Hey!
    This looks delicious.
    Do I have to use almond milk or will soy milk (Alpro) also work?
    Thanks!

    Reply
    • Richa says

      March 4, 2013 at 6:37 pm

      I dont use soy milk much but i guess it should work.

      Reply
    • Elle says

      July 15, 2014 at 1:08 am

      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! 🙂

      Reply
  3. Vicky says

    March 4, 2013 at 7:33 am

    This looks lovely Richa! Your photographs are beautiful!

    Reply
    • Richa says

      March 4, 2013 at 6:37 pm

      Thank you Vicky!

      Reply
  4. Caitlin says

    March 4, 2013 at 11:57 am

    beautiful, richa! you really know how to eat in style when you have little to work with!

    Reply
    • Richa says

      March 4, 2013 at 6:38 pm

      It just looks prettier with the colors and contrast pictures:))

      Reply
  5. Cadry's Kitchen says

    March 4, 2013 at 1:38 pm

    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.

    Reply
    • Richa says

      March 4, 2013 at 6:43 pm

      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.

      Reply
    • Cadry's Kitchen says

      March 5, 2013 at 11:33 am

      I saw that you moved the buttons! They look great! Thanks!

      Reply
  6. Gabby @ the veggie nook says

    March 4, 2013 at 2:15 pm

    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!

    Reply
    • Richa says

      March 4, 2013 at 9:42 pm

      Thanks Gabby. Yep its quite interesting to see how much cheese is eaten.

      Reply
  7. vedgedout.com says

    March 4, 2013 at 5:03 pm

    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! 🙂

    Reply
    • Richa says

      March 4, 2013 at 9:43 pm

      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!

      Reply
  8. Kristina @ spabettie says

    March 4, 2013 at 5:27 pm

    this looks delicious!

    Reply
    • Richa says

      March 4, 2013 at 9:44 pm

      Thanks Kris! i love your version with the olives too

      Reply
  9. Kristy Turner says

    March 4, 2013 at 10:08 pm

    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!

    Reply
    • Richa says

      March 5, 2013 at 1:55 am

      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:)

      Reply
  10. runnergirlinthekitchen.blogspot.com says

    March 5, 2013 at 6:16 am

    Ok ! I never knew animals were tortured to get cheese 🙁 that does take away the fun from all the cheese I like to eat!!

    Lasagna looks really nice and inviting

    Reply
    • Richa says

      March 5, 2013 at 6:29 am

      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.

      Reply
  11. dassana says

    March 5, 2013 at 10:40 am

    looks delicious richa.

    Reply
    • Richa says

      March 9, 2013 at 12:38 am

      Thanks Dassana

      Reply
  12. anunrefinedvegan.com says

    March 5, 2013 at 1:53 pm

    One of the reasons I avoid making lasagna is that it’s so labor intensive. Love the simplicity of this. Beautiful dish, Richa!

    Reply
    • Richa says

      March 9, 2013 at 12:38 am

      this one came about very quickly:) i put it together and watched some TV till it was baked.

      Reply
  13. Joey says

    March 5, 2013 at 10:46 pm

    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.

    Reply
    • Richa says

      March 9, 2013 at 12:36 am

      oh i love cauliflower in sauces(cauli alfredo!) and in lasagne:)

      Reply
  14. NOT SO FAST says

    March 6, 2013 at 4:11 am

    Very creative Richa! Your photos get more and more beautiful all the time. Beautiful!

    Reply
    • Richa says

      March 9, 2013 at 12:36 am

      Thanks Shira!

      Reply
  15. Sunday Morning Banana Pancakes says

    March 14, 2013 at 1:03 pm

    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 🙂 )

    Reply
  16. Anonymous says

    April 3, 2013 at 9:58 am

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

    Reply
    • Richa says

      April 3, 2013 at 7:10 pm

      its raw. thinly sliced cauliflower cooks up easily in that much bake time.. so does the sweet potato.

      Reply
  17. Anonymous says

    January 18, 2014 at 3:25 pm

    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.

    Reply
  18. Maryse Val says

    June 22, 2014 at 12:20 am

    I made this recipe yesterday and… OMG! This is freaking delicious!!!!

    Reply
  19. Linda says

    November 18, 2014 at 5:47 pm

    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!!

    Reply
  20. Natalie says

    December 22, 2014 at 6:25 pm

    Looks delicious!

    Reply
  21. Kristin says

    July 12, 2015 at 4:36 am

    This looks scrumptious! However, since my little son cannot tolerate wheat, I was wondering whether you have tried a gluten free version of the bechamel?

    Reply
    • Richa says

      July 12, 2015 at 9:49 am

      i havent tried this particular recipe but i know that rice flour works great as a thickener. try 3 to 3.5 tbsp rice flour + 1/2 to 1 Tbsp starch like cornstarch or tapioca starch.

      Reply
  22. Kat says

    August 28, 2018 at 12:36 pm

    5 stars
    Thank you for adding the info. about how many animals are harmed and killed for the “conventional “ ingredients that you substitute for vegan in your recipes.
    Also, thank you for doing this at all!! I know it must be hard work.
    Oxoxo

    Reply
  23. Erica says

    October 16, 2020 at 5:59 pm

    5 stars
    Your recipes are so elegant and versatile, this was great. I love that they are easy to read! I turn to them often. Thank you!

    Reply
    • Richa says

      October 16, 2020 at 8:40 pm

      Awesome

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC