OMS friendly Lasagna

OMS friendly Lasagna


  • 1 medium sized head of cauliflower, broken into florets
  • 1 large onion, coarsely chopped
  • 1 medium carrot, peeled, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 gloves of garlic, chopped 
  • 350 minced mushrooms (king oyster f.i.)
  • 1 cup dry white wine
  • 1/2 cup plant milk (I used unsweetened soya milk)
  • 1 can (400g) crushed tomatoes
  • 3 tbsp tomato paste
  • 2 cups veggie broth, divided
  • 1 red chili (medium heat) thinly sliced
  • 1 tbsp finely chopped rosemary 
  • 1 bay leave 
  • chopped parsley and basil for garnish 
  • salt, black pepper 
  • pre-cooked lasagna sheets


  1. Pulse onion, carrot, and celery in a food processor until finely chopped.
  2.  Do the same with mushrooms and cauliflower – separately.
  3.  Heat a non-sticking large pan and add mushrooms and cook them on medium-high till golden brown, stir occasionally (ca. 5 min)
  4.  Add minced celery, onions and carrots let it cook till onion is soft and translucent (another 5-7 min)
  5.  Add garlic, chili and rosemary – same procedure for about 3 min
  6.  Add cauliflower, stir, cook till cauliflower is fragrant and begins to stick to the bottom
  7.  Add white wine, cook till evaporated (about 3-5 min)
  8.  Add broth, milk, bay leave and tomatoes – bring it to boil
  9.  Reduce to medium heat, let it simmer for about 40-50 min
  10.  Remove bay leave, add salt and pepper to taste


  •  1 cup milk, plus more if needed
  •  1/4 cup corn starch 
  •  pinch of nutmeg, freshly grounded 
  •  2 tbsp nutritional yeast
  •  Salt, as needed


  1. Mix cornstarch into cold plant milk, stir well with    a whisk.
  2. Add salt, nutritional yeast and nutmeg to the liquid and bring to boil, stir with a whisk frequently to avoid sticking and burning, reduce heat and after thickened, set aside


  • 2 cups potatoes (360 g), peeled and diced
  • 1 cup carrots (135 g), peeled and diced
  • 1/2 cup water (125 ml)
  • 1/2 cup nutritional yeast (35 g)
  • 1/4 cup extra virgin olive oil (70 g)
  • 1 tbsp cashew butter
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.
  2. Drain them and add them to a blender. 
  3. Add all the remaining ingredients and blend until smooth.


  1. Preheat oven to 180°C 
  2. Layer the ingredients in a suitable oven pan – start with bechamel.
  3. Last layer should be „Mozarella“ sauce. I also added some of my homemade cashew parmesan which I still had in my fridge.
  4. Bake for about 30 min till golden brown.
  5. Remove from oven, set aside for 5-7 min.
  6. Cut into pieces and garnish with fresh parsley and basil (I added chili flakes as well) 

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