Pesach is a very difficult time for me when it comes to food. Mostly because I feel like I want to eat all the Matzah in the world, regardless that my body begs me every time, "don't do it!", "I don't like this!".
This Pesach I decided I would try do things 'in moderation', they say that's the best way to go, right!? Turns out, 'they' are right. After making and eating this matzah lasagne I feel oddly satisfied with my matzah consumption and the recipe doesn't call for more than a few sheets of matzah.
Let's get right to it!
The most important part in making the lasagne creamy is the faux-cheese sauce.
Ingredients:
2 cups grated vegan cheese (I use Violife)
1 tin of creamed coconut
tsp salt
1 Oxo Veg stock cube
Recipe:
Bring the Creamed Coconut and Oxo Stock cube in a pan to a simmer. Add in the grated cheese and stir continuously until its mixed well and all the cheese has melted. Add in the teaspoon of salt and leave on a low heat for about 15 minutes. Stir regularly to avoid the bottom of the pan getting too hot.
Side Note - this cheese sauce is also great for pasta in non-Pesach times!
Set aside to cool for a few minutes while you prepare the layered lasagne.
Ingredients:
1 pack of Plant Based Mince - defrosted completely (I used Tesco's plant based range)
3 cups of sliced mushrooms
1 sliced onion
6 sheets matzah (I used Rakusens)
1 cup grated vegan cheese
2 tbs mixed herbs
Recipe:
Pre-heat the oven to 180C.
Lay down 2 pieces of matzah at the bottom of the roasting dish. Top with the cheese sauce you just made in the step before. place the mushrooms and onions on top and sprinkle a tablespoon of mixed herbs all over the layer. Add the mince and spread evenly. Repeat for another layer. Spread the grated cheese over the top and cover with tin foil. Bake for 20 minutes covered, remove the cover and let the top brown for another 5-10 minutes.
Hope you enjoy!
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