Vegan Sausage & Red Pepper Lasagne

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Lasagne with a twist. Switch up your usual mince for Italian style sausages, they pair amazingly with sweet red peppers. We’re also making a creamy garlic sauce instead of a béchamel style sauce, it packs so much more flavour and I think you’re going to love it.

Tip- the garlic sauce is also amazing on it’s own, stirred through tagliatelle.

sausagelasagne

Vegan Sausage & Red Pepper Lasagne

Serves 6

Nutrition

Calories: 450   Carbs: 50g   Protein: 19g   Fat: 17g

Ingredients

  • 250g Lasagne Sheets (I’m using gluten free sheets made from brown rice, maize and quinoa flour)
  • 100g Vegan Cheese (optional)

Sausage & Red Pepper Ragù:

  • 2 Cloves Garlic (chopped)
  • 1 Tbsp Olive Oil
  • 2 Sweet Red Peppers (sliced)
  • 1 Tbsp Italian Herbs
  • 150g Chestnut Mushrooms (chopped)
  • 4 Vegan Sausages (use Italian style sausages if possible – I’m using Tofurky Italian Style)
  • 2 Tins Chopped Tomatoes
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Vegan Pesto (You can find the recipe for my avocado pesto here)

Creamy Garlic Sauce:

  • 200ml Oatly Creamy Oat Fraiche
  • 2 Tbsp Garlic (chopped)
  • 1 Tbsp Italian Herbs
  • Pinch of Chilli Flakes
  • Splash of plant based milk
  • 1 Tbsp Nutritional Yeast
  • 50g of Cavolo Nero (stalks removed)

Method

  1. Preheat oven to 200c.
  2. Drizzle 1 tbsp olive oil into a large pan – add 2 cloves garlic with 2 chopped red peppers and 1 tbsp Italian herbs, fry until the peppers begin to soften.
  3. Add 4 vegan sausages – sliced and 150g diced mushrooms fry for a further few minutes.
  4. Add 2 tins chopped tomatoes, 1 tbsp maple syrup and 2 tbsp vegan Pesto to the pot and give it a stir. Cover, reduce the heat and simmer for 15-20 minutes stirring occasionally.
  5. Meanwhile make the garlic cream sauce, add 2 cloves chopped garlic and 1 tub of oatly fraiche to a pan and stir. When the fraiche starts to melt add a sprinkle of chilli flakes, nutritional yeast and 1 tbsp Italian herbs.
  6. Chop 50g of cavolo Nero (stalks removed) and add to the pan. Once the cavolo has wilted remove from the heat, the sauce may thicken as it cools, add a splash of plant based milk to loosen it back up.
  7. Layer the lasagne starting with the sausage ragù followed by lasagne sheets followed by garlic cream sauce and repeat until you have 3 layers. Top the final garlic cream sauce layer with dairy-free cheese.
  8. Place in the oven and bake for 40 minutes until the cheese has melted and the top pasta layer is golden and crisp on the edges.

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