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    Home » Recipes » All Recipes

    Published: Jan 30, 2019 · Modified: Jun 16, 2021 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Plant-Based Lasagna - cheesy, filling, healthy

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    If you love lasagna like I do, you must try this recipe! These Plant-Based Lasagna is cheesy, flavorful, healthy and pretty much easy to make!

    When I made this recipe for the first time I wasn't sure about a Bolognese Sauce made with lentils and nuts but trust me when I say that this Bolognese is not only absolutely DELICIOUS, it also has almost the same consistency and taste that the traditional one has!

    As for the  lasagna sheets I used dry sheets and I did not boil them. I never do it because I like my lasagna to be a little dry and crunchy. But if you prefer a more juicy result, I recommend you boil the sheets for a few minutes before making the layers of lasagna.

    If you try this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!


    Lasagna

    Plant-Based Lasagna

    Carlo Cao
    These Plant-Based Lasagna is cheesy, flavourful, healthy and pretty much easy to make!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 40 mins
    Course Main Course
    Cuisine Italian
    Servings 6

    Ingredients
      

    For the Bolognese sauce

    • 1 onion minced
    • 2 garlic cloves minced
    • 1 tbsp olive oil
    • 200 g mushrooms sliced
    • 500 g canned pelati
    • 1 tbsp tomato paste
    • 1 tsp sugar
    • salt & pepper
    • 1 cup red lentils
    • 1 cup hot water
    • 1 cup walnuts crushed & roasted
    • a handful of fresh basil

    For the Bechamel

    • 2 tbsp coconut oil
    • 1.5 tbsp flour
    • 5 dl almond milk
    • salt & pepper
    • ½ tsp nutmeg powder

    Pasta Sheets

    • 300 g dried pasta sheets

    Instructions
     

    For the Bolognese Sauce

    • heat oil in a saucepan over high heat, add in onion and garlic and sauté until golden.
    • Add in mushrooms and brown for a few minutes.
    • Add in pelati, sugar and tomato paste, stir well, reduce the heat and let simmer with the lid on for 25 minutes.
    • Add in lentils and water and cook for another 20 minutes.
    • Stir in walnuts and basil and cook for 5 more minutes. Then set aside.
    • Meanwhile preheat the oven to 190 degrees.

    For the Béchamel Sauce

    • In a saucepan heat milk over medium heat.
    • In another saucepan melt oil over medium heat, add in flour and mix well using a kitchen whisk.
    • Pour in milk and spices and cook for a couple of minutes until the béchamel is thick. Set aside.

    Assembly

    • Add a layer of bolognese sauce and béchamel to your baking dish. Then add a layer of pasta sheets. Repeat the process until you have no sauce left (the last layer has to be a layer of bechamel or bolognese). Transfer to the middle rack of the preheated oven and bake for 40-45 minutes.
    • Buon appetito!
    Keyword béchamel, bolognese, bolognese sauce, lasagna
    Tried this recipe?Let us know how it was!

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    Plant-Based Lasagna

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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