Vegan Lasagne

Today my boyfriend and me tried making a vegan lasagne and because our cooking session was really successfull and the lasagne soo yummy, I want to share the recipe with you guys.

Vegan Lasagne

• 3 Portions
• Preparing time: 30 minutes
• Baking time: 25 minutes

 

Ingredients

For the ragout:

• 1 Onion, chopped
• 2 Garlic cloves, finely chopped
• 1 Tablespoon of olive oil
• Vegan mincemeat
• 2 Tins of chopped tomatoes
• 2 Tablespoons of tomato puree
• 1 Carrot, diced
• 1/2 Zuccini
• Other vegetable at you own will
• Salt
• Pepper
• Harissa
• Curry

For the pasta

• 1 Pack dried lasagne sheets

 For the Béchamel Sauce

• 1/2 a cup of butter
• 1/2 a cup of flour
• 4 cups of vegan milk (for examle almond milk)
• 1 Onion, peeld at cut into 8
• a pinch of nutmeg
• 1 Tablespoon of Sea Salt
• 1 Tablespoon of pepper
• 1 Cup of grated vegan cheese

Method

1. To infuse the milk for the béchamel sauce, pour the vegan milk in to a pot and add the onion, the nutmeg & seasonings. Let the milk simmer at low heat and stir it now and then.
2. Chop the onions and the garlic cloves and put it into a pan together with the olive oil. Let it fry for a few minutes than add the vegan mincemeat.
3. Cut up all the veggies and add them to the mince meat. Pour one tablespoon of water tto the mixture, place a lid on top and let it fry for a few more minutes.
4. Add the chopped tomatoes to the veggies, stir in the tomato puree and the seasonings. Cook the ragout for about 10-15 Minutes.
5. Melt the butter in another pan on medium heat, then add the flour under constant stirring and let it cook for a few minutes.
6. Little by little pour in the infused milk to create the béchamel sauce.
7. Layer the lasagne in the following way: Start with the ragout, then add a thin layer of béchamel sauce. The dried lasagne cheets are placed on top of that. Then another layer of ragout, béchamel sauce, lasagne sheets, ragout... On the last layer of lasgne sheets, pour a generous layer of béchamel sauce and add some vegan cheese.
8. Place in the oven at about 200°C for 25 Minutes or until the cheese on the top turns brown.
9. Enjoy!

*Disclosure* The recipe is put together from Avant-Garde Vegan and from the website VeganBlatt