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Vegan lasagna

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Ingredients

Adjust Servings:
Bolognese sauce
1 large Onion
1 large Carrot
400 grams Vegan mince
250 grams Mushrooms
1 teaspoon Fennel seeds
6 teaspoons / 30 grams Dried oregano
20 grams Fresh parsley
20 grams Fresh basil
140 grams (1 tin) Tomato paste
2 tins of 400 grams Diced tomatoes
500 ml Passata
1 Vegetable stock cube
1 tablespoon Sunflower oil
Salt
Pepper
Bechamel sauce
120 grams Vegan butter
120 grams Flour / All-Purpose Flour
1 liter Non-dairy milk
A good pinch Salt
A pinch Pepper
A pinch / 1 teaspoon Nutmeg
Other
Egg free lasagna sheets
Optional: vegan cheese

Nutritional information

460
Calories
45g
Carbs
18g
Fat
24g
Protein
14g
Sugar

Vegan lasagna

  • 75 minutes
  • Serves 8
  • Medium

Ingredients

  • Bolognese sauce

  • Bechamel sauce

  • Other

Directions

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Steps

1
Done

Preparations

Pre heat your oven to 180°C/355°F
Peel and dice the onion. Set aside for later.
Peel and dice the carrot. Set aside for later.
Brush of any dirt on the mushrooms and then slice. Set aside for later.
Chop the fresh parsley and basil. Set aside for later.

2
Done

Bolognese sauce part 1

Put a large pan on medium-high heat and heat up the oil.
Sauté the onion until it's soft (about a minute). Then add in the carrot and sauté for another minute or two.
Add in the vegan mince, alternatively you can use more mushrooms or lots and lots of veggies if you can't find vegan mince.
Sauté for maybe 2 minutes, add in a splash of water if the pan gets too dry.
Add the mushrooms and a pinch of salt and pepper. Sauté for 2-3 minutes.

3
Done

Bolognese sauce part 2

Add in the fennel seeds and the dried oregano. Mix to combine.
Then add in the fresh herbs (parsley and basil) and stir again. You can also just use dried parsley and basil if you don't have access to fresh herbs.
Add in the tomato paste and sauté for maybe 2 minutes. Then add in the diced tomatoes, passata, and the vegetable stock cube.
Mix to combine, wait about a minute for the stock cube to dissolve and then taste if it needs any more seasoning or herbs. UI needed a pinch more of salt and pepper.
Simmer the sauce for 10-15 minutes. Meanwhile make the bechamel sauce.
Note: this sauce is very delicious over spaghetti!

4
Done

Bechamel sauce

Melt the vegan butter in a large sauce pan.
Once the vegan butter is melted completely, add in the flour and keep stirring for about a minute. Allow the flour to cook.
Then switch to a whisk and gradually add in 1 liter of the non-dairy milk. I used soy milk.
Add a pinch of salt, pepper, and nutmeg. Whisk to combine.

5
Done

Assembling the lasagna

To assemble the lasagna you will need an oven dish.
I layered mine like this:
A small amount of the bolognese sauce so nothing sticks to the bottom.
Then a layer of egg free lasagna sheets.
An even layer of bolognese sauce.
A layer of bechamel sauce.
Another layer of lasagna sheets.
Bolognese sauce.
Bechamel sauce.
Lasagna sheets.
Bolognese sauce.
Bechamel sauce, I made sure this was a thick layer.
Then you can sprinkle your vegan cheese of choice on top!

6
Done

Oven time

Bake the lasagna in the pre-heated oven for 40 minutes or until the top is golden brown.

Jalisha

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