Marfigs' Munchies

Adventures in vegan eats and feats

29 days of rice – Odds n ends noodle-free lasagna – day 26

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At some point during the week we always run into a crisis. The weekly soup is finished, we’re not yet at the point of having enough reasons to go food shopping, and we just so happen to be hungry all the time. Dishes like this are what keep us going in style – a simple, tasty lasagna made with all the random bits that are left in the fridge and pantry. A wonderful excuse to turn on the oven, munch, then go to the shops after 😉


Odds n ends lasagna (serves 4):

“White sauce”:

  • 1/2 cup salad cut asparagus
  • 1/2 cup cooked brown rice
  • 3/4 cup cooked chickpeas
  • 2 TBSP apple cider vinegar
  • 60ml non-dairy milk of choice
  • 1 tsp onion powder
  • 2 TBSP nutritional yeast
  • Dry thyme
  • 1 TBSP onion flakes

 Tomato layer:

  • 1 can chopped tomatoes
  • 240g carrots, chopped then steamed
  • 2 TBSP salsa (or any spicy sauce in the house)
  • Paprika, smoked paprika, white pepper, nutmeg

 Eggplant layer and filling:

  • 240g eggplants, sliced into thin lengthwise layers
  • 1 large zucchini, shredded (enough for approx 1 – 1 1/2 cups zucchini)


  1. Slice your eggplants and then salt each cut side, leaving them to stand for 1/2 an hour. This supposedly draws the moisture out, but in a time-jam I’m sure you can skip it.
  2. Pre-heat your oven to 180C and spray a square 8″ pan.
  3. Blend together your white sauce layer until smooth and pour into a bowl.
  4. Blend your tomato layer (when the carrots are cooled) until chunky-smooth.
  5. Pour 1/2 your tomato layer on the bottom, followed by 1/2 the eggplants arranged neatly in rows.
  6. Sprinkle your grated zucchini and splash lots of paprika.
  7. Pour half your white sauce evenly over the zucchini, then the rest of your tomato sauce.
  8. Place your second layer of eggplant down in rows mimicking the rows in your first layer (easier for cutting).
  9. Spread the rest of your white sauce over evenly. Splash some herbs or more nutritional yeast on top. I mixed in the onion flakes at this stage.
  10. Cover with foil (shiny side inside!) and bake for 35 minutes. This will allow the insides to cook thoroughly without browning too quickly or soon.
  11. Bake for 10 minutes uncovered. Your edges should have a golden brown colour.
  12. Slice and serve!

lasagnasplitYUM! How cool is that – not a drop of cheese but it certainly looks like it! The grated zucchini always helps in that regard :p Anyway, a really scrumptious, healthy, and super easy combination. The tomato-carrot layer was nice and chunky and flavourful, contrasted to the awesome bean + rice layer that had that wonderful edge of nutritional yeast which always makes me weak at the knees. The asparagus cuts also really makes for a smoother base, and added much needed liquid that I’d otherwise have to scrounge up elsewhere. If you have fresh asparagus spears then steam those and slide them in between the layers, but replace that lost moisture with more non-dairy milk, for example.

insidesplit2Not everyone in the world is crazy about eggplant, like Man-thing (one of his most perplexing traits), but if you have strange people like that who are going to eat your wares then try grilling the eggplant slices beforehand so they are nice and crisp – seriously delicious just like that, nevermind smothered in other wonderful lasagna ingredients.

crustsidenomOne day I’ll try I might try real lasagna pasta sheets again, but for now I am totally in my bliss about what is pretty much only veggies in my food. At a measly rough estimate of 140kcal per 1/4, however, you’ll want to pair this with a nice salad on the side….or just eat more. It’s really so ridiculously healthy! If you like, add some soy mince in with the chunky tomato layer for even more oomph – I definitely plan on variations of this. Again, odds and ends means anything goes!

Anyway, the lasagna was eaten up pretty quickly, which was naturally a pretty solid excuse for me to go beserk at the shops and buy some amazingly wacky ingredients – beetroot pasta, 2 big bushels of spinach (a day’s worth of snacks), lots of lettuce, some strawberries, and so much papaya! This is my absolute favourite time of year because of the papaya – the rest of the year I suffer greatly with my smoothies by having to add in apples or bananas when papaya is fresh, light, and oh so satisfying. In the end I bought three big boxes worth of foodstuff, but stopped on the way back from the cat shelter at a garage to buy him an ice-cream. I claimed it wasn’t bribery, but I know the tricks to keep his blood pressure down when he sees what I’ve been up to unsupervised 😉

What are you eating for #SundaySupper?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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