Individual Vegan Lasagne with Vinegar Poached Beets
Layer. Layer. Layer.
Stacks on! We are layering things up for this fun vegan recipe and striping back the complication in all lasagne creations. Read on for a juicy, wholesome and delicious vegan lasagne adaptation.
Vegan recipes should be simple, painless and fun! Taking out all the meat handling, long cooking processes and resting times means healthy and tasty meals fast!
With only a few simple cupboard ingredients, you can create a layered masterpiece (that will no doubt fall into a heap once that knife and fork plunge in... but tasting the same). Please feel free to adapt the recipe to what you have in the fridge - only key ingredients are vegan lasagne sheets and vegan cheese.
Invite friends over, get the partner involved or enjoy in solitude. Dive in and begin creating...
Individual Vegan Lasagne with Vinegar Poached Beets
Ingredients
4 vegan lasagne sheets
1 medium onion, diced
1 garlic clove, diced
2 medium vine ripen tomatoes, diced
4 stalks parsley, finely chopped
1 zucchini, sliced
1 tbsp smoky paprika
100 grams of vegan cheese (I use Simply V)
2 medium beetroot, stalk removed, peeled and thinly sliced
1/2 cup vinegar (or 2 tbsp lemon juice)
Method
Prepare the beets first by placing the beets in a medium sized pot with water to cover and vinegar. Bring to the boil on high heat and then turn off the heat, covering and letting sit for 20-25 minutes. The heat from the water will cook the beets to perfection and the vinegar adding flavour as well as keeping the colour. Remove the beets from the liquid (reserve the liquid for other uses such as in pasta sauces or reduce to form a thick syrup for dressings) and set aside.
In a large pan add onion with 1 tbsp of olive oil. Cook on high heat for 2-3 minutes. Add garlic, a pinch of salt and pepper, tomatoes, zucchini and parsley. Cook for a further 4-5 minutes or until tomatoes break down. Add paprika, cheese and mix well. Set aside
Cook lasagne sheets in boiling water as directions on packet. Drain and set aside (add a little splash of olive oil to prevent sticking).
On a plate using a single lasagne sheet at a time, alternating mixtures - beets and tomato sauce - between the curves. I use two sheets per stack. Finnish with fresh parsley and extra cheese.
