A cheezy sauce topping gives the finished bake a wonderful contrast between crispy and creamy.
Tonight we wanted to make something lazy, but fancied something more than just a good tomato sauce on our pasta, so we added loads of roast vegetables, topped with a cheezy sauce, and baked in the oven.
I loved this recipe, it was so yummy! The cheezy sauce gave both brown crispiness and a moist creaminess. I would therefore recommend the sauce topping method (instead of grated cheese) to any non-vegan readers too!
This recipe has a lot in common with our ultimate vegan lasagne, but is quite a lot less effort as you just stir everything together then top with cheezy sauce.
Excellent tomato and cheese sauces layered with fresh pasta are the key to perfect lasagne.
This is our favourite indulgance meal! John tells me that before we met he would take a whole day to make one and then a whole evening to eat it!
It’s much quicker now with two of us. I do the pasta and the cheezy sauce, while John does the roast veg and the tomato sauce, then we put it all together! For a slightly quicker version use dried lasagne sheets, but it’s going to take a long time to make either way and once we tried it with fresh pasta we never went back to dried!
We have tried various combinations of vegetables and lentils, but recently made our favourite one ever so I think it’s time to share the recipe! I can’t get enough of the creamy cheezy sauce, so we put loads in, but you could adjust to suit your preference.
This makes 4 huge portions or 6 moderate portions. Continue reading
This recipe is a basic tomato sauce that can be modified to create a range of different sauces for different occasions. However, it’s ideal in its own right for recipes such as pizza and lasagna.
Although the sauce is simple to make, it’s really thick and tasty as it involves reducing the tomatoes slowly to really bring out the flavour.
A modified version that can hold its own as a pasta sauce is included here too.
Don’t rush it, the thicker the sauce gets, the tastier it will be. You should be able to pile it up so that you can see the bottom of the pan.
If you’re going to make our ultimate vegan lasagne, or just fancy a change from dried pasta with your tomato sauce, then you might want to try making fresh pasta!
I drew inspiration from a post on Emmy Cooks, and have since used this recipe lots, including for tagliatelle and ravioli, but most often for lasagne.
Handle gently with fingertips throughout to avoid it getting doughy.
Makes enough for 3-4 large lasagne sheets, or 2 good portions of pasta wth sauce.