VEGAN LASAGNA

Next time I hear that as a vegan you eat only salads, I’ll literally come to your place and cook this amazing lasagna. I’m 100% sure that you couldn't tell the difference from the non vegan version. So what’s your reason not be vegan?

Prep Time: 10 mins | Cook Time: 90 mins | Total Time: 1:40 h
Servings: 4 servings | Calories: 486 kcal | Author: Andrea Aronica

Ingredients

Ragu’ **:

• 100g (3.5 oz/0.6 cup) dehydrateted soy (TVP)

• 1 medium onion

• 1 carrot

• 4 bay leaves

• 2 tsp salt

• 2 tsp black pepper

• 2 tsp garlic powder

• 20ml (0.7 fl oz) olive oil

• 50g (1.8 oz/¼ cup)tomato paste

• 500g (17.6 oz/2.2 cups) tomato sauce

• 150g (5.3 oz/0.65 cups) tomato pulp

• 100ml (3 fl oz) water

• 50ml (2 fl oz) vegan red wine

• Vegan parmesan (optional)

Béchamel sauce:

• 500ml (17 fl oz) unsweetened plant milk

• 35g (1.2 oz/¼ cup) all purpose flour/gluten-free flour

• 25g (0.9 oz /⅛ cup) margarine

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp nutmeg

Pasta:

• 250g (8.8 oz) gluten free lasagna sheets*

Method

Ragu’:

1. Cook soy as shown on the package (Make sure to drain it well after it’s cooked);

2. Peel and finely chop onion and carrot;

3. Warm up a non-stick pan on low heat, add olive oil and vegetables;

4. Let them cook for around 10 mins, stiring occasionally;

5. Add soy, turn on medium heat and cook for a few minutes;

6. Add garlic powder, bay leaves, black pepper and salt. Give it a good stir;

7. Fade it with vegan wine and let it water;

8. Add tomato sauce, tomato pulp, tomato paste and water. Give it a good stir;

9. Cover the pan with a lid and cook ragu’ for at least 1h.

Béchamel sauce:

1. Melt the butter in saucepan;

2. Add the flour and cook for about 2 minutes, stirring constantly (Don’t let it brown);

3. Add plant milk and continue to stir until the sauce thickens;

4. Bring to boil and add salt, black pepper and nutmeg. Keep stiring for 2-3 mins more.

Pasta:

1. Heat oven to 200C;

2. Grease a baking tray with margarine;

3. Cover the bottom of the tray with lasagna sheets, add a layer of ragu’, a handful of vegan parmesan (Optional) and a layer of béchamel sauce;

4. Repeat the process until you have three layers of pasta;

5. Bake for 30 mins untill the top is lightly browned.

Notes

* I wanted to make the recipe gluten free that’s why I’ve used gluten free lasagna sheets
**If you’re in a rush, instead of the tomato pulp and paste, you can use 750ml of tomato puree/sauce

Nutrition

Serving: 1 serving | Calories: 486 kcal | Carbohydrates: 77g | Protein: 24.5g | Fat: 7g

Archive

• MAINS 21
• DESSERTS 15
• SMALL PLATES 14
• BREAKFAST 9
• PASTA 8
• BREAD 6
• BURGER 4
• PIZZA 1

@aronicaandrea