Bang'n Saucy Chedd'ah Cheeze Lasagna- EPIC VEGAN MEAL!
How has this not been done?! Roz is serving up another EPIC VEGAN MEAL and this one is saucy....
BANG'N CHEDD'AH CHEEZE LASAGNA!
She is taking the best of two worlds and combing her heritages; British and Italian, into one delicious dish! What makes this dish so tasty? The very cheddery cheeze sauce that envelopes every layer and makes you coming back for more. She has added "bangers"; British for sausage, as the meat aspect, sprinkled peas throughout... can't forget about dem peas! But, leaves the traditional ricotta filling and eggplant and zucchini layers. This is one hell of a flavour explosion.
This lasagna is very easy to make as the noodles in this recipes uses oven ready ones and you don't need to boil them a head of time; which can be such a hassle and you end up burning your self and dropping hot water on your toes and screaming, "Why the F*$k did I make this!?". But we are having none of that and have made this soooooo easy, even your kids can help out.
To watch Roz make it, click here!
To make this you will need:
Oven at 400F
A deep 9x13 baking dish
This recipes makes 8 servings
Tomato Sauce:
2 28 oz. cans of Crushed Tomatoes, salt free
4 cloves Garlic, finely chopped
2 sml. Red Onions, finely diced
2 tsp. Dried Basil
Salt to taste
Heat a sauce pot over medium high.
Add your onion and a splash of water to prevent sticking. This is an oil free tomato sauce and it turns out amazing!
Cook the onions till transparent, 5 minutes.
Add garlic and more water if it starts to look dry and sticking to the pot.
Cook for another minute.
Add the basil and cook for a minutes or so to bring out the flavour.
Add the cans of tomato sauce and give it a good stir.
Taste and add as much or as little salt as you like.
Simmer and set aside till needed.
Saucy Chedd'ah Cheeze Sauce:
1 sm. Sweet Potato, skin on and cubed *If your sweet potato is on the larger size, it will make your sauce sweeter. Be mindful of size.
1 lg. Russet Potato, skin on and cubed
2/3 cup Raw Cashews
1 cup Nutritional Yeast
2 tbsp. Dijon Mustard
1/4 cup Tahini
1/4 tsp. Dried Thyme
1/2 tsp. Chili Powder
1 tsp. Ground Cumin
2 tbsp. Sriracha Sauce
1 tbsp. Soya Sauce
1 Lemon, juiced
3 cups Water
Salt and Pepper to taste
Boil the sweet potato and russet potato in the water till cooked.
Add everything to the blender along with the cook potatoes and liquid.
Blend till smooth.
Taste and season to your liking.
Tofu Ricotta:
1 1/2 cups Firm Tofu, crumbled
2 tbsp. Nutritional Yeast
1 tbsp. Lemon, juiced
Salt to taste
Mix everything together and set aside.
Additional Accoutrements:
1 sml. Eggplant, thinly sliced, 1/4 inch thick
1 md. Zucchini, thinly sliced, 1/4 inch thick
1 pkg. oven ready Lasagna Noodles
3 Tofu Sausages *Use anything that is NOT an Italian "Sausage"
1 cup Daiya Cheese *Or your preferred vegan cheddar "cheese"
1 cup Frozen Peas
How to Make:
Start out by making your tomato sauce.
Next, steam your sliced veggies. If you don not have a steamer, simply heat up a large pan with a little water to cover the bottom of the pan and lay the veggies evenly over the water and cover with a lid. Steam for 10 minutes.
Remove from the heat, strain the water and leave lid off to prevent them from further cooking. You can also lay them on a baking tray once cooked to prevent them from cooking any more.
Make your cheeze sauce, followed by your ricotta filling.
Slice the "bangers" and get ready to assemble!
Grab your baking dish and laddle 2-3 scoops of tomato sauce in the bottom of your dish, you want the bottom to be covered with sauce.
Lay the noodles on top of the sauce, covering all the sauce. Try not to layer them too much.
Add another 2-3 ladles of tomato sauce on top of noodles, followed by the sausages.
Evenly disperse one sausage on top of sauce.
Lay evenly a mix of the zucchini and eggplant over the bangers.
Sprinkle a 1/2 of the tofu ricotta mixture on top of the veggies, and a 1/3 of the pees.
Spread a 1/3 of the cheese sauce on top and make sure the sauce is covering everything.
Repeat once more!
The top layer should have noodles, followed by tomato sauce, bangers, pees and sprinkle the cup of Daiya cheese on top.
Place into the oven and cook for 40min-1hr.
To know it is done, you are looking for it to be bubbling and when you add a butter knife into the middle, it is hot and your knife easily cuts into it. If you struggle it means your noodles are not done.
* You may have some ingredients left over depending on your baking dish. That's ok, it happens. You can make another small one on the side. Or, you can use it for something else your heart desires.
Let the lasagna cool for 15-20 minutes before cutting and serving. it will be hot!
Buon A'ppetito!
Cheers!