The perfect recipe for vegan lasagna

VEGAN LASAGNA

Today I'm back to share with you my recipe for vegan lasagna. Lasagna is without a doubt my favourite dish of all time. And I think I'm far from being the only one. 

This dish is said to have originated in the city of Naples in Italy, during the Middle Ages. Of course, the recipe has evolved tremendously to become what it is today. And now, there are plenty of alternatives to lasagna such as salmon, aubergine, courgette, tuna...etc. But the one I'm presenting today is more classic and imitates the taste of meat lasagna to perfection. Don't hesitate to share your experience with me if you have tried the recipe, bon appétit!

MARINARA SAUCE

·       4 beef-style vegan patties (Beyond meat for example)

·       500ml tomato sauce 

·       2 onions 

·       4 garlic cloves

·       2 table spoons olive oil

·       Herbes de provence 

·       Fresh basil 

·       Salt & pepper to taste

·       50ml red wine

·       1 box Lasagna pasta noodles 

BECHAMEL SAUCE

·       100g dairy free butter

·       100g flour or corn starch

·       100g unsweetened soy milk

 

 

INSTRUCTIONS

1.     Prepare the marinara sauce. Finely chop the onions and garlic cloves and brown them on medium heat in a pan with the olive oil. Once cooked (this should take about 5 minutes), add in your chopped up vegan patties and stir. Once the patties are cooked, add in the tomato sauce on low heat. Add the herbes de provence, the red wine and the chopped basil and stir well. Let the mixture simmer for around 30 minutes.

2.     Prepare the bechamel. In a saucepan, heat the vegan butter until melted. Add in the corn starch, whisking energetically. Add in the soy milk while continuing to whisk. Add salt and pepper and leave to rest in the pan.

3.     Assemble the lasagna. In a large casserole dish, spread evenly about one cup of marinara sauce, and top with uncooked lasagna noodles. On top of the noodles, spread evenly the bechamel sauce and repeat the previous steps until you run out of both mixtures, finishing the top layer with marinara sauce.

4.     Cover tightly with foil and bake for about an hour at 180°C.