Vegan Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200 °C. Brush a baking dish with a little oil.

Step 2

Heat 1-2 tablespoons of oil in a non-stick pan and fry the vegan ground beef according to package directions until crumbly. Then set aside.

Step 3

Heat the remaining oil in a large deep pan or pot. Add the onions and carrots and sauté for 2-3 minutes until the onions are translucent. Then add the garlic and sauté for 30 seconds. Next, add tomato paste and Italian herbs and sauté for a few seconds.

Step 4

Now stir in the vegan ground beef. Then deglaze with red wine and let it boil down briefly. Now stir in strained and chopped tomatoes, season with a little salt and pepper and simmer the Bolognese sauce for about 15 minutes with a lid on it until it has thickened well. Taste and adjust seasonings as needed and allow them to cool slightly.

Step 5

Melt the vegan butter in a saucepan over medium heat. Then whisk in the flour and sweat for 1 minute, stirring constantly. Now slowly add the soy milk and bring to a boil, continuing to stir until the sauce thickens. Season to taste with salt, pepper, nutmeg and nutritional yeast flakes. Then remove from heat and set aside.

Step 6

First spread a thin layer of Bolognese sauce on the bottom of the baking dish. Then alternate layers of lasagna sheets, bolognese and béchamel on top. Finish with a thick layer of béchamel sauce. Finally, sprinkle with some vegan grated cheese and/or vegan parmesan and bake the lasagna for about 45 minutes in the preheated oven (if the top browns too quickly, you can cover it with parchment paper or aluminium foil)

Step 7

Let the lasagna cool down a bit while it becomes more sliceable. Then garnish with fresh basil and enjoy!

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