Dining

Matty Matheson’s Vegan Lasagna

January 10, 2022

It’s Veganuary—a time to raise awareness around vegan eating, and give it a try, yourself! To that end, we’ve got a recipe to share for a vegan lasagna with béchamel sauce by chef Matty Matheson. The recipe uses four vegan Violife products—parm-style, mozza style shreds, feta style and creamy original—and works well for those who want to dip into plant-based eating, or are already fully-entrenched this month aka Veganuary. —Vita Daily

Vegan Lasagna With Béchamel Sauce

For the lasagna layers:
2 packs of Violife Mozzarella style Shreds
½ cup Violife Parmesan style
300 g Oven ready lasagne noodles
1 large Butternut Squash
1 bag of frozen spinach (300g)
¼ tsp nutmeg
Black Pepper

For the vegan béchamel sauce:
1 pk Violife Feta Style
1 pk Violife Creamy Original
½ cup Almond milk
¼ tsp nutmeg
Salt

Preheat your oven to 400°F (204 °C). Cut your butternut squash in half and put in the oven to roast, seeds and all. On medium heat, take a small saucepan and warm the almond milk through. Add in one full pack of Violife Feta style and one full pack of Violife Creamy Original. Season with a ¼ tsp nutmeg and salt. Stir until the Violife mixture melts and take off heat. Set to the side. Take your frozen spinach and add a bit of hot water to thaw, then make sure to press your spinach to remove as much liquid as possible. Once completed, leave to the side. Once your squash is fully cooked, remove from oven and scoop the seeds, then the rest of the flesh should be easy to collect into a soft mash. Season with salt. In your baking dish, start with a layer of the vegan bechamel at the bottom, then add a layer of your ovenready lasagna sheets, 4-6 dollops of the squash with a few pinches of spinach between, a small grate of nutmeg, fresh cracked pepper, then Violife Mozzarella style shreds and repeat. Depending on the size of your baking dish, you will get about 3-4 layers. Once you get to your top layer, top with Violife Parmesan style and Violife Mozzarella style shreds. Cook for 35-50 mins, until the Violife is fully melted and bubbly on top. Serve warm and enjoy.

violifefoods.com

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