Ingredients
1 large sweet potato
1/2 tbsp of olive oil
4 garlic cloves
1 brown onion
600g of cremini mushrooms
800g of canned tomatoes
1/2 vegetable stock
1 tablespoon of smoky paprika
Bechamel sauce
60g of vegan butter (I use nutlex)
60g of plain flour
800mls of soy milk
1/2 teaspoon of nutmeg
2 tbsp of nutritional yeast (double if not using vegan Parmesan cheese)
150g of vegan Parmesan cheese (found in most cruelty fee stores, select supermarkets or health food stores)
Pinch of salt and pepper
Method
Chop sweet potatoes into small chunks and drizzle with 1/2 tbsp of olive oil. Then place in moderate oven and roast for around 40 minuets until soft.
Heat non-stick fry pan on low heat. Add 1/2 tbsp of olive oil.
Dice brown onion and garlic. First add garlic to the fry pan and cook until slightly golden, then add onion and fry until soft, about 3-4 minutes.
Next, add sliced cemini mushroom to the onion mix and cook for another 5 minutes. Then add stock, diced tomatoes and simmer for 5 minutes. The sauce should begin to thicken slightly. Once slightly reduced, add in the tomato paste and stir through. Add in roasted sweet potato and a sprinkle of oregano leaves and continue to cook for a further 3- 4 minutes. Remove from heat.
To make the bechamel sauce, melt butter in a small saucepan on low heat and stir in flour. This creates the roux, a think paste. Continue to cook the roux for 3-4 minutes, stirring consistently. Gradually pour in soy milk, stiring constantly. Then add in the nutritional yeast and vegan parmesan, if using. Stir for roughly 10 minutes until the bechamel is thick and very smooth. Remove from heat and add in nutmeg and salt and pepper.
In a greased large baking dish (approx 2.5 L), pour in sweet potato and mushroom lasagne mixture. Then pour over bechamel sauce and cover lasagne mixture. Cover baking dish with foil and bake in over on moderate heat for approximately 1 hour. Remove foil and cook for a further 20 minutes until boiling and bubbling. sprinkle with remainding fresh oregano leaves.
Leave to cool slightly and serve with a fresh green salad or your favourite roast veggies!
