Skip to Content Skip to Main Navigation

Dawn’s Vegan Lasagna

0 Comments

During Fall Renewal 10 Day Detox, I want to shine some sparkle on the amazing people in my life. So for the next 10 days, I will feature recipes from superstar clients and fellow health coaches.

For Day 8, Dawn DeMeo, detox beauty extraordinaire, shares her favorite “meatless” lasagna recipe. So delish!

 

Dawn’s Vegan Lasagna

Ingredients

1 large eggplant (sliced thin)

1 large zucchini (sliced thin)

3 portabello mushroom caps (sliced)

3-4 heirloom tomatoes (sliced thin)

Almond/some other vegan mozzarella cheese

6-8 kale leaves (de-stemed)

1 Tbsp. extra virgin olive oil

Sea salt and pepper to taste

 

For béchamel sauce: (borrowed from “what would cathy eat” website)

Ingredients:

5 tablespoons extra virgin olive oil
8 tablespoons all-purpose flour
4 cups unsweetened almond milk (make sure it’s unsweetened)
1 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
Black pepper to taste

Directions:

Preheat the oven to 450 degrees.

Prepare the béchamel sauce soon before assembling the lasagna. First, heat the oil in a medium saucepan over medium heat. Stir in the flour with a wooden spoon, and cook for 2-3 minutes, stirring constantly. You don’t want it to turn a color.  Remove the pan from the heat and add a cup of the almond milk.  Use a whisk to make it smooth, then return the pan to the burner and add the rest of the almond milk gradually, whisking with each addition. Cook for about 4-5 minutes, whisking constantly, until thick and velvety. Remove from the heat and season with salt, pepper and nutmeg.

Slice up all the vegetables.  Grease the bottom of a large lasagna pan with olive oil.  Alternate layers of raw vegetables.  I started with eggplant, zucchini, tomatoes then mushrooms.  Then pour a layer of the bechamel sauce.  Top that layer completely with the first set of kale leaves.  Continue with the veggie layers/bechamel/kale until there are no more.  Your top layer should be the tomatoes.  Top the tomatoes with the sliced almond cheese and put in the oven to bake for about 45 mins. Or until veggies are cooked through and cheese is browned and bubbly.  Let cool and serve warm.  Serves 4-6.

Sign up for weekly clean living tips and recipes PLUS get your Reboot Your Body Starter Kit complete with menu plan, recipes and shopping list! It’s Free!

Leave a Reply

Your email address will not be published.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

Read More Reviews >>
As Seen In