Ingredients
Lasagna
- 250 g lasagna noodles (use gluten-free if desired)
Vegan Bolognese Sauce
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 200 g mushrooms finely chopped
- 400 g canned lentils drained and rinsed (or cooked lentils)
- 400 g canned crushed tomatoes
- 1 tsp dried origanum
- 1 tsp dried basil
- 1/2 tsp dried thyme
- salt and pepper to taste
Vegan Bechamel Sauce
- 50 g vegan butter or margarine
- 50 g all-purpose flour
- 500 ml unsweetened plant-based milk (such as almond, soy, or oat)
- salt and pepper to taste
- a pinch of nutmeg (optional)
Layering
- 200 g vegan mozzarella cheese grated (optional)
- fresh basil leaves for garnish (optional)
Instructions
Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions until al dente.
- Drain and set them aside. You can also drizzle a bit of olive oil over them to prevent sticking.
Prepare the Vegan Bolognese Sauce:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.
- Add the chopped mushrooms and sauté for another 5 minutes until they release their moisture and start to brown.
- Stir in the canned lentils, crushed tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper.
- Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens. Adjust the seasoning to taste.
Prepare the Vegan Bechamel Sauce:
- In a separate saucepan, melt the vegan butter over medium heat.
- Add the all-purpose flour and whisk continuously for 2-3 minutes until the mixture becomes a light golden color (this is called a roux).
- Slowly pour in the plant-based milk while whisking constantly to avoid lumps.
- Continue to cook and whisk until the sauce thickens. If it's too thick, you can add a bit more milk.
- Season with salt, pepper, and a pinch of nutmeg if desired.
Assemble the Vegan Lasagna:
- Preheat your oven to 180°C (350°F).
- In a large baking dish, start by spreading a thin layer of the vegan bolognese sauce on the bottom.
- Add a layer of cooked lasagna noodles on top of the sauce.
- Pour a portion of the vegan bechamel sauce over the noodles.
- Repeat the layers: bolognese sauce, noodles, bechamel sauce, until you run out of ingredients, finishing with a layer of bechamel sauce on top.
- If desired, sprinkle the grated vegan mozzarella cheese over the top.
Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Serve:
- Let the lasagna cool for a few minutes before slicing.
- Garnish with fresh basil leaves if desired.
- Enjoy your delicious vegan lasagna!This recipe should yield approximately 6 servings. Adjust the quantities as needed to suit your preferences.
Nutrition Facts
Vegan lasagna
Amount per Serving
Calories
530
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
26
mg
9
%
Sodium
406
mg
18
%
Potassium
788
mg
23
%
Carbohydrates
69
g
23
%
Fiber
10
g
42
%
Sugar
14
g
16
%
Protein
24
g
48
%
Vitamin A
2254
IU
45
%
Vitamin C
10
mg
12
%
Calcium
351
mg
35
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.