The Ultimate Vegan Lasagne
This vegan lasagne will knock your socks off! The mince is a combination of walnuts and mushrooms and does a pretty good job of tasting just like its non-vegan counterpart.
Equipment
- oven
- 1 medium sized sauce pan
- 1 small sauce pan
- 1 baking dish
Ingredientes
Ragú
- 1 tbsp olive oil
- 1 tbsp vegan butter
- ½ tsp salt
- 1 small white onion, diced
- 2 cloves of garlic, minced
- 200 grams mushrooms, finely diced
- 75 grams walnuts, finely diced
- 800 grams tinned tomatoes
- 200 ml water
- 1 tbsp oregano
Béchamel
- 2 tbsp olive oil
- 2 tbsp vegan butter/margarine
- 4 tbsp flour
- 500 ml soy milk (or whatever milk you prefer)
- 1 tsp nutmeg
- ½ tsp sea salt
- ½ tsp black pepper
Pasta
- 1 packet lasagne sheets of choice
Optional
- 250 grams tofu, crumbled
Elaboración paso a paso
The Ragú
- On a medium heat, sauté the onion and garlic with a pinch of salt until translucent. Remove from the pan.
- Add the walnuts and lightly brown. Remove from the pan.
- Add the mushrooms, with salt, pepper, and oregano. Cook for 5 minutes.
- Add the walnuts and onion and garlic back in.
- Add the tinned tomato and water. Bring to a simmer, reduce the heat and let simmer for at least an hour. If possible, let cool down completely before using in the lasagne. You can also use it right away.
Béchamel
- Start on a medium heat and melt the vegan butter, add in the oil.
- Add the flour and stir well to incorporate. Reduce the heat if necessary to not burn the flour. Cook for a minute or three.
- Add in the milk, bit by bit. Stir well to incorporate and keep stirring. Once you've added all the milk and the sauce isn't too runny and not too thick. Add in the seasoning; salt, pepper, nutmeg.
The Lasagne
- Preheat the oven to 180°C (350°F).
- Lightly oil the baking dish.
- Start with a layer of tomato sauce. Then a layer of pasta. Then a layer of béchamel.
- If you want to add more protein, this is where you can use the tofu. Simply crumble the tofu in as a layer with the béchamel.
- Then add another layer of tomato, pasta, béchamel, until you've used up all the sauce.
- Once finished, drizzle with a bit of olive oil.
- Cover with tin foil, cook for 20 minutes. Remove the tin foil and cook for 25 more minutes.
- Serve right away. Enjoy!
Notas
The lasagne will keep for up to 5 days in the fridge. Slowly heat up in the oven at a low heat (150 C/300F).
Make this recipe gluten free by using GF pasta and replacing the flour in the béchamel with a GF flour like rice flour. You might need to use more flour as rice flour doesn't bind as much as regular flour does.
Tried this recipe?Let us know how it was!