Vegan lasagne with cauliflower bechamel

Step 1

Preheat oven to 200C/180C fan-forced. Grease 2-litre-capacity, 5cm-deep, 22cm x 25cm (base) baking dish.

Step 2

Heat 1/2 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until softened. Add mushroom, eggplant and fennel. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine. Simmer for 2 minutes or until reduced by half.

Step 3

Add tomato puree and paste, and 1/2 the stock powder. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 minutes or until sauce thickens slightly. Stir in spinach and basil. Season with salt and pepper.

Step 4

Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add cauliflower. Cover. Cook, stirring occasionally, for 5 minutes or until cauliflower starts to soften. Add flour. Stir to combine. Add almond milk, remaining stock powder and 1/2 cup water. Bring to the boil. Reduce heat to medium. Cook, covered, stirring often, for 15 minutes or until cauliflower is very tender. Using a stick blender, blend cauliflower mixture until smooth. Season with salt and pepper.

Step 5

Place 2 lasagne sheets in base of dish. Top with 1/2 the leek mixture and 1/2 the pumpkin. Repeat layering once more. Top with remaining 2 lasagne sheets and cream sauce. Sprinkle with mozzarella. Spray with oil. Bake for 40 minutes or until lasagne is golden. Stand for 15 minutes.

Step 6

Meanwhile, heat extra oil in a small frying pan over medium-high heat. Add breadcrumbs. Cook, stirring, for 2 minutes or until golden. Drain on paper towel. Sprinkle lasagne with breadcrumbs and extra basil leaves. Serve.