Best recipe for vegan lasagna
Are you looking for the perfect recipe to make vegan lasagna? Then you're in the right place! This lasagna is easy to make, super delicious, and, icing on the cake, it can be prepared ahead of time and then put in the oven when you want to bake it.
Servings: 6
Ingredients
Bolognese
- 2 tablespoons olive oil
- 1 kg ((35 oz)) mushrooms finely chopped OR 200 g ((7 oz)) red lentils
- 1 onion chopped
- 1 carrot chopped
- 1 stick of celery chopped
- 1 tablespoon tomato paste
- 200 ml red wine ((⅘ cup))
- 500 g pelati ((17½ oz))
Bechamel
- 120 g vegan butter ((4¼ oz))
- 120 g white flour ((4¼ oz))
- 1000 ml soy milk unsweetened (( 4 cups))
- 2 teaspoon salt
- ½ teaspoon nutmeg
Pasta sheets & vegan cheese
- 2 vegan mozzarella cut into thin slices
- 400 g vegan lasagna sheets ((14 oz))
Instructions
Bolognese
- for the ragout, heat olive oil in a pan.
- add onion, carrot and celery and sauté until golden brown.
- add mushroom and sauté until all liquid has evaporated, about 15 minutes. If you use lentils do the same but sauté for about 3-4 minutes.
- add tomato paste and mix well.
- deglaze with red wine and simmer until the wine has completely evaporated.
- add pelati, mix well and simmer for about 30 minutes. If you used lentils you might want to add some water from time to time if too dry.
- finally, season with salt and pepper and set aside.
Bechamel
- For the béchamel sauce, melt butter over low heat.
- add the flour and stir vigorously with a whisk so that no lumps form.
- Gradually pour in the milk, stirring vigorously.
- Let the béchamel simmer briefly until it thickens. 12.
- Season with salt, pepper and nutmeg and set aside.
Assembling the lasagna
- spread 4 tablespoons of ragout in a large baking dish. Place lasagna sheets on top and cover with ¼ of the béchamel, ragu and mozzarella. Repeat the process until everything is used up (about 4 layers). Important: bechamel sauce should be the last layer.
- finally put the mold in the oven at 200 °C (400 °F) for 35 minutes.