Vegan lasagna Bolognese

Vegan recipe for lasagna with Bolognese sauce and béchamel. A classic Italian cuisine adapted to vegan cuisine. Delicious.

Difficulty: medium
Preparation: 1 h.
Ingredients for 3 people

• 15 plate’s lasagnas (200 g. Approx.)
• 700 g. crushed tomatoes
• 70 g. fine TVP
• 1 onion
• 2 carrots
• 60 g. flour
• 60 g. of oil
• 600 ml. Vegetable milk (oat, almond, soy ...)
• 1 teaspoon nutmeg
• Salt and pepper


Preparation

Preheat oven to 180 degrees C.

We started with Bolognese sauce. TVP hydrate with a little water. Pour the water slowly, because we are interested not totally wet. If we had water, we drain them simply excess liquid.

Wash and chop the onion and carrots.

Heat a tablespoon of olive oil in a pan where the onion fry of minutes. Then add carrots and give them a few laps in the pan 3 minutes. After we put the drained textured soy and fry another couple of minutes. Add the tomato puree and season. We'll let the sauce over medium heat is made for about 15 minutes, stirring frequently to prevent sticking. Once ready the reserve Bolognese sauce.


Now we make the sauce. In another skillet heat 60 g. of oil. When you have reached the good temperature roast a little oil 60 g. flour, stirring with wooden spoon. Then we add gradually vegetable milk while stir to avoid lumps. We continue stirring until desired texture. It is recommended that no thicken much béchamel, should be left creamy but not heavy. Finally, we add a small teaspoon ground nutmeg, salt and other stir well. We remove from heat and reserve the sauce.

We boil lasagna noodles according to package directions. There are plates of precooked lasagna, which greatly facilitate the preparation, as used dried directly with the other ingredients in the source where we set the lasagna before putting it in the oven.

It is time to mount our vegan lasagna. We will use a rectangular baking dish fit in side by side another 3 lasagna sheets covering most of the container.

First, we extend the source Bolognese sauce layer on which we place a first layer of lasagna sheets. Now we will be alternating a layer of Bolognese a béchamel capita and again 3 lasagna noodles. We repeat the operation until run out of lasagna sheets. This last layer cover only the Bolognese tomato sauce. You have to calculate and distribute good sauce for the last layer is well covered, otherwise the paste will dry sheets.

We put the dish in the oven that have previously heated to 180 degrees C and let bake for about 30 minutes. When we see that it begins to roast over time to turn off the oven and serve our vegan lasagna.

Bon Appetit!