Vegan Creamy and Cheesy Chikun Lasagna
Lasagna – every household has their own favorite. We have many, but this is by far the best we have made until now.
I wasn’t supposed to make lasagne when I made this. My kids asked for pasta for dinner and I had some vegan “chicken” leftovers from dinner the night before. While I made a creamy “chicken” pasta sauce, my son suddenly wanted lasagna instead, and I decided to make a chickun lasagna instead!
It came out so delicious and GREAT that it became the whole family’s new favorite lasagna. The whole thing was gone quickly and the kids started dipping baguettes into the sauce in the empty lasagna dish to make sure they really cleaned it out!
So, if you want to make a lasagna that will get your kids to eat their (vegan) dinner, try this!
PS: we use a Norwegian brand of vegan chikun called “Hälsans Kök Filétbiter” for this lasagna. We use approx. 650 grams (2 boxes) and it is a lot of chikun, but we like it so much that we use that amount. Use whatever good brand you can find, and use between 4-600 grams, or the amount you feel is needed for your lasagna. You can also use vegan ground “beef”.
You can also add more veggies than the recipe calls for. Kids are kids, so we usually don’t add that many veggies, we find it better to serve a huge salad with olives, cucumber, tomatoes etc as a side dish. But if it’s just us adults for dinner, we like to add peppers, mushrooms, zucchini and spinach. Use what you like.
Ingredients for a huge lasagna dish:
- 1 large chopped onion
- 4-5 cloves of garlic, or 1/2 – 1 whole chinese garlic, chopped or mashed
- 3-4 spring onions, chopped
- Optional: peppers, chili, mushrooms, zucchini etc)
- 4-600 grams vegan chickun pieces
- 2 cans of tomatoes
- 450 – 500 ml vegan cream (300 ml for the sauce and the rest for pouring on top of the lasagna before baking)
- 1 cube vegetable buillion
- Optional spices like ground pepper, thyme, basil, oregano etc, amount after own taste
- 2-300 grams shredded vegan cheese
- Dry lasagna sheets
This is how you do it:
Heat up a large skillet and fry the vegetables. Add the chickun, tomatoes, 300 ml of the cream, the crushed vegetable buillion and the spices. Mix well and let the sauce simmer for 10-15 minutes. Add some water if needed.
Preheat the oven to 400 F (200 C) and find a large lasagna dish. Spread some sauce on the bottom, then line with lasagna sheets to cover. Repeat until you have 3 layers of lasagna sheets and add the remaining sauce on top. We like to add some cheese shreds and chopped spring onion between the layers.
Pour the remaining cream on top of the sauce and cover with cheese. Carefully squeese the cheese a little into the sauce, then it will melt beautifully since vegan cheese often needs moisture to melt properly. This trick works perfectly for pizza too!
Bake the lasagne for 35-40 minutes, or until golden and bubbly on top and the lasagna sheets are soft (check with a knife).
Let the lasagna rest for 5-10 minutes while you make a salad and set the table. Serve with salad, olives and maybe some warm baguettes or garlic bread.