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Vegan Lasagne cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be shown at different established situations possibly. I am certain you will see lots of people who just like the Vegan Lasagne dishes that you just make.

Alright, don’t linger, let’s approach this vegan lasagne formula with 28 materials which are absolutely easy to receive, and we have to process them at the very least through 10 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Vegan Lasagne:

1. Give 3/4 Head for Cauliflower
2. Prepare 1 Package - Cherry Tomatoes, halved (Sauce)
3. Get 2 for Red Peppers, chopped (Sauce)
4. Need 1 of Onion, chopped (Sauce)
5. You need 1 Head of Garlic, Crushed (Sauce)
6. Take of Olive Oil (Sauce)
7. Make ready of Oregano (Sauce)
8. Take Basil (Sauce)
9. Give 3 Cans Chopped Tomatoes (Sauce)
10. Need 2 Cans for Lentils (Lentils)
11. Take 1 Package Mushrooms, chopped (Lentils)
12. Need 2 Tbsp for Liquid Smoke (Lentils)
13. Get of Fennel Seed (Lentils)
14. Prepare Salt & Pepper (Lentils)
15. Get 1 Tub for Vegan Cream Cheese (Ricotta)
16. Need 1 tsp Nutmeg (ricotta)
17. Prepare 1/2 tsp - Cinnamon (ricotta)
18. Prepare 2 - Sweet Red Peppers (Bechamel)
19. Take 4 Tbsp - Cornstarch (Bechamel)
20. Take 6 Tbsp Nutritional Yeast Flakes (Bechamel)
21. Require 1 Tbsp Lemon Juice (Bechamel)
22. Prepare 3 Cups Water (Bechamel)
23. Require 1/2 Cup - Cashews (Bechamel)
24. Get for Salt & Pepper (Bechamel)
25. Take 1/2 Bag of Spinach
26. Provide 1 - Aubergine, sliced thinly
27. Take 1 Package - Lasagne Noodles
28. You need 2 Packages for Vegan Cheese

Vegan Lasagne step by step:

1. Rice and toast head of cauliflower. Set aside.
2. Sautee all "Sauce" ingredients, except canned tomatoes and basil.
3. When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat.
4. Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside.
5. Blend all bechamel ingredients except cashews. (It will be very thin!)
6. Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid.
7. Cook bechamel on low heat until thickened, and remove from heat.
8. Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese.
9. For best results, allow to sit at rom temperature for least 3 hours before baking.
10. Bake at 180 for 30 minutes or until cooked through and cheese is bubbly.

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