Vegan Lasagna
The classic Italian dish with aromatic soy ragout, creamy bechamel sauce and crispy crust. A simple and delicious recipe, better than the original!
Ingredients
- 1 package vegan lasagna sheets
Bolognese ragout
- 150 g vegan minced beef made of soy or lentils
- 10 g dried mushrooms
- ½ onion
- 2 garlic cloves
- 2 carrots
- 1 zucchini
- 2 celery
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 100 ml vegan red wine
- 2 tsp miso paste
- 2 tbsp balsamico vinegar
- 2 tsp tahini
- 800 g tomato sauce with tomato pieces
- 200 ml water
- basil dried or fresh
Bechamel sauce
- 500 ml unsweetened, plantbased milk I used soy milk
- salt, pepper, nutmeg
- 1 bay leef
- 30 g vegan butter
- 30 g flour
- 2 tbsp nutritional yeast
Vegan parmesan cheese
- 3 tbsp nutritional yeast
- 3 tbsp peeled almonds or cashew nuts
- pinch of salt
- pinch of garlic powder
Instructions
- Bolognese ragout: Soak the soy mince and dried mushrooms in water for 10 minutes.
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Chop onion, garlic, carrots, zucchini and celery into small cubes.
- Fry the onion and garlic in a large pot with olive oil. Add the rest of the vegetables, salt to taste and let it fry for 5 minutes. The bottom of the pot should become slightly brown, this brings a lot of flavour to the ragout. Then you can add the tomato paste in the pot and fry the vegetables for another 3 minutes. Make sure that everything is roasted brown but does not burn.
- Deglaze the pot with red wine, add miso paste, tahini and balsamic vinegar, season with the basil and more salt and pepper, then add the tomato sauce and water. Let the ragout simmer gently for 15 minutes.
- Bechamel sauce: Bring the vegan milk with all the spices to boil in a small saucepan. At the same time let the vegan butter melt in another pot, add the flour and let it sweat. Then slowly add the boiling milk and the nutritional yeast and stir everything smoothly with a whisk. While constantly stirring, the béchamel sauce has to boil for 5-7 minutes to become creamy and lose its flavour of flour.
- Vegan parmesan cheese: Blend all the ingredients in a blender.
- Layer the lasagna: first some béchamel sauce, then the pasta sheets, the bolognese ragout, béchamel sauce and some vegan parmesan. Repeat this process until the ingredients are finished or your casserole is full. I’ve done it three times. At the top should be béchamel sauce and vegan parmesan to create a crispy crust.
- Bake the lasagna in the oven for 35 minutes, let it cool down for 5 minutes and enjoy the vegan comfort food.