Posted by Renée Leonard-Stainton on 9 May 2013 - 5:45am
Vegan Moroccan Lasagne
To me, lasagne of any kind has always been an ultimate comfort food so I was delighted that my creation of a very healthy version was actually very tasty, rich & more-ish indeed! Please don’t be put off the long list of ingredients or instructions…all of the components can be made in advance & it makes a very large serving, so you can feed a crowd, have plenty leftover or freeze some for later convenience. Even meat loving lasagne fans have deemed this a delicious & decadent (tasting) success!
To me, lasagne of any kind has always been an ultimate comfort food so I was delighted that my creation of a very healthy version was actually very tasty, rich & more-ish indeed! Please don’t be put off the long list of ingredients or instructions…all of the components can be made in advance & it makes a very large serving, so you can feed a crowd, have plenty leftover or freeze some for later convenience. Even meat loving lasagne fans have deemed this a delicious & decadent (tasting) success!
Method
- Drain & rinse the soaked almonds & place in a food processor or blender with the other ‘ricotta’ ingredients & process until smooth. Preheat oven to 180° C
- Cut eggplants into 2cm thick slices. Heat 175ml (in batches) of the oil in a deep frying pan. Add as many slices of eggplant that can fit into pan, & cook until golden & tender on both sides. Remove & drain on a wire rack over paper towels. Repeat with remaining eggplant, adding more oil if necessary.
- Put ginger, garlic & water into a blender and blend until fairly smooth.
- Heat remaining oil in a frying pan. Add the fennel & cumin seeds & stir for a couple of seconds before pouring in the garlic/ginger water (be careful as seeds burn very quickly!) Add onions, tomatoes, rice syrup, coriander, turmeric, cayenne pepper & salt. Simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes.
- Return eggplant to pan, & add raisins. Mix gently with the sauce, cover pan & reduce heat to very low & cook for a further 5 minutes before putting aside.
- Put kale & spinach into a deep pan over a low heat & cover. After a few minutes, stir & replace lid. Increase heat, add coconut oil & coconut cream, stir well & thicken with some of the corn flour mix. Season with salt, pepper & nutmeg.
- Spread some of the creamed coconut onto the base of the dish, cover with a layer of barley overlapping pasta sheets, half the eggplant mix & some of the ricotta mix. Repeat, making sure that the ricotta is on the top layer of the lasagne.
- Bake in the oven for 35 minutes, or until the lasagne is golden and bubbly on top (cover with tinfoil if it starts to brown to quickly). Allow to rest for 10 minutes before serving.
Hi Renee, just found this delicious-sounding recipe on Wellness Warrior site and want to make this weekend. Bit confused, though, when you mention barley in instructions? Can't find barley in list of ingredients. Can you help..? xx
Hi April, I'm glad you like the sound of the recipe! Sorry, that was actually a typo (thanks for pointing it out!) and should actually read 'barely'! Hope that clears it up :) Definitely no barley in the recipe ;) x