This is a wonderful way of eating quinoa – It is a very light dish with rich undertones brought out by the ‘cheese’ sauce. I don’t think I have ever made anything that goes down as fast as this dish – something about the texture which makes it so easy to devour, together with the mouthwatering taste brought on by the mixture of vegetables and cheese. The little cherry tomatoes just give it that final edge, and marry so well with the cheese sauce. The pumpkin seeds are a cheeky touch, and add that extra crunchy bite – making this a perfectly satisfying dish, and easy to make too ! Enjoy, and please let me know how it goes.
Serves 4
INGREDIENTS
1½ cups quinoa (I used a mixed variety) – wash it, then cook it (it will yield more once cooked)
(Suma is a good UK brand, or Eden in the US)
1 large eggplant/aubergine, cut lengthways into slices around 1/4 inch (then fry on both sides on a griddle, and set aside)
14 chestnut mushrooms, sliced
1 large red bell pepper, cut lengthways and also griddle fried
15 cherry tomatoes, cut in halves
½ cup pumpkin seeds
olive oil for drizzling
2 cups extra grated vegan cheese (optional)
INGREDIENTS FOR CHEESE SAUCE
2 cups (500 mL) soya milk, or other non-sweetened milk (I used Alpro)
1 Tbsp gluten-free plain flour
3 Tbsp nutritional yeast (try Red Star in the US)
2 Tbsp olive oil
½ tsp fine garlic granules
salt (don’t omit)
a knob of vegan butter/margarine
¼ tsp turmeric powder
1 tsp vegetable stock powder or granules (try Kallo – also available in the US)
a little water if needed
METHOD FOR CHEESE SAUCE
- Place all the ingredients in a ‘milk’ pan and whisk.
- Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency. Lower the heat, and continue cooking for a further minute or so.
METHOD FOR ASSEMBLING
- Having pre-cooked your quinoa, and griddle fried your aubergine/eggplant, set them aside.
- Then fry your mushrooms, do these in two batches so they will fry and not boil – too many in a pan can cause them to boil in their own juices. Frying them in smaller quantities yields a richer juice.
- Pre-heat your oven to 320ºF (160ºC)
- Place the half your fried aubergine in a pre-greased oven proof dish (mine is around 12 by 6 inches, and about 1½ inches deep). If using vegan cheese, distribute it over the aubergines at this point – by all means leave a little for your next layer – it doesn’t matter where you put it, but don’t put it on the top, as it might not melt well, given that we want a golden top – my ‘cheese’ sauce will help you achieve this.
- Next add half your quinoa, and then all your mushrooms, your red pepper, and then half of your cheese sauce. Repeat this process again until you only have aubergines left enough for the final layer – ie this layer will enclose your lasagna.
- Now place your last layer of aubergine on top, and gently pour or spoon in the remaining sauce. Try and distribute it well – it doesn’t matter if some of the eggplant is showing, it looks great if it does.
- Finally, distribute the cherry tomatoes evenly, and garnish it all with the pumpkin seeds – sprinkle with salt, and drizzle some olive oil on top.
- Place in your pre-heated oven for half an hour, then put up to high for 15 minutes or until golden.
- Allow to cool down before cutting your portions in readiness to serve.
- Bon Appétit.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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Wow! This looks amazing. My mouth is watering…
Jennifer Hi there and glad you like the looks of this lasagna 🙂
I can’t make this. I don’t have that awesome platter! Looks amazing. Excited to try.
Susan Hi there, sure you can and let me know how it goes as and when ! 🙂
Absolutely lovely dish Miriam… I will have to try this!!!! You are an amazing chef and friend! love you McKenna
Oh McKenna, that is so good and sweet of you to pop round here, a HUGE thanks to you for all your support throughout my endeavours. Love to you too ! 🙂
I have this all put together and ready to bake for supper tonight.
Hope it works out well Lory – let me know as and when ! 🙂
Hi Miriam,
Well, it turned out really well. Not sure what exactly the family thought of it…husband didn’t rave or anything, but he did have seconds. Daughter wasn’t so sure…she ate a little bit of it, then kind of picked out the peppers and ate them. Mind you, I had a mid afternoon snack because I was feeling wobbly (pregnancy woes) and of course she had to have one too, so she didn’t have her usual appetite. But, I thought it was really tasty! I would make it again! I’m trying to get the family eating different grains and veggies because sometimes it feels like we get into a rut. So Quinoa and Eggplant are a fairly new addition to our diet. (I’ve had eggplant more than hubby.) So with all that, I think it was a success. 🙂
Glad it was enjoyed Lory. Quinoa is not such a common thing to have in a lasagna, from what you have said they liked it but the mind needs time to adjust to the taste buds when it’s something so different (than the norm or what one is used to eating) – I feel the potato lasagna would have done much better (just a thought for next time !). 🙂
Miriam, another fantastic recipe! I enjoyed it, and so did my omnivorous rather finicky friend. It was even better as leftovers. Mine didn’t look as lasagne-y as the photos here, but it was a big hit anyway.
Well that’s great super news Christine ! Best wishes your way and I look forward to your future comments on my blog ! (You would probably enjoy my sweet potato lasagna – use lentils if you don’t like faux ground crumble/mince – just a thought for a future savoury recipe). 🙂
This is the first “cheese”sauce i really like ! I love cheese and it was the hardest thing giving up creamy cheesy sauces when i became vegan. And now there s this one ! Thanks a lot !
That’s absolutely great news Stephanie ! Best wishes your way in the meantime and I look forward to your future comments on my blog 🙂
Delicious! I loved the combination of vegetables. The cheesy sauce was very good, too. I used regular white flour and ended up using 2 T., because I was unsure whether the sauce was thick enough. In hindsight, 1 T. of flour was probably enough. I also cut the oil to 1 T. and did not add the knob of butter to reduce the fat. It was still really good and rich tasting. I didn’t use the vegan cheese either. I also cut the pumpkin seeda to 1/4 cup, which was plenty. With these adjuatments, I calculated the total calories for 1/6 of this dish to be 305. This dish is wonderful, and as I recall reading in the intro, very easy to eat. I’d agree with that! Will definitely make this again! Looking forward to making some of the other recipes on this site.
Melissa Hi there and welcome here. Thanks for your feedback and so glad you enjoyed it. I strongly recommend the mushroom lasagna or the sweet potato lasagna in the near future, they are really very delicious. I very much look forward to your future comments on my site and best wishes your way in the meantime ! 🙂
Shared on Facebook! 🙂
I can just imagine this fine lasagne dish being served in a true Italian restaurant (not an Americanized one) with plenty of salad, vegetables, and firm bread, out on a sunny patio or dining area! 🙂
By the way, is that pan especially made for lasagne? Its wavy edges are reminiscent of lasagne pasta. 🙂
Thanks for sharing Michael and also if you voted for me for the Vegan Woman Blog competition I was nominated so thanks if so (I haven’t had time to announce it. Cheers !
Hey Miriam,
This looks fantastic! I’ll be making it this Friday night for myself, my sister and her boyfriend. Any suggestions on how long it should take? Also, is it safe to cook the sauce first and then deal with everything else afterwards?
Made this tonight. Amazing. Thanks x
That’s great news Rachel ! 🙂
Hi there Gary, if you are referring to the cheese sauce first you can make it first, but bear in mind it will thicken when re-heated, so best to make it closer to the time you are making the whole thing. Leave it in the oven until it’s golden on the top, the reason being that all the ingredients are already cooked, so what you are doing in the oven is further merging the flavours and textures and more importantly getting a nice crust going on top. Hope this helps !
Hello Miriam,
I tried this recipe this week and it was delicious! So thank you! I used a mix of red and “normal” quinoa which added to the appetising colours of this dish and also prepared a different vegan cheese sauce that I’ve been using since becoming vegan a couple of months ago, but the next time I bake this lasagne (it’s gone into my folder of favourite recipes!), I’ll try out your sauce.
I can’t wait to try out more of your recipes!
Hi Sarlizelle, thanks for your comment. I am delighted that you made and enjoyed this dish ! Hope you enjoy my sauce next time and best wishes your way in the meantime !
Made this tonight… amazing!!! Goodness gracious… I’ve loved everything I’ve made from this site! Keep up the great work – Looking forward to many more wonderful recipes!!
xo
Cassidy Hi and so glad you enjoyed this Eggplant Lasagna ! Many more recipes to try out and I look forward to your feedback on them – meantime, ENJOY ! 🙂