Lasagna, Vegan and Gluten Free

Summary

Ingredients

For the Bolognese:

• 1 large onion (s)
• 2 carrot (s)
• Celeriac, 3 to 4 sticks
• 150 g plate lentils, local or red lentils
• 3 clove (s) garlic
• 3 tablespoon tomato paste
• 300 ml vegetable stock, gluten-free, vegan
• 175 ml soy cream (Soy Cream Cuisine) (Soy Cuisine Light)
• 650 g tomatoes, passed
• 400 g tomatoes, chunky, peeled, in a can
• salt
• 1 pepper
• some basil leaves, crushed
• 2 tablespoon oregano
• 2 tablespoon thyme
• 2 tablespoon rosemary

For the bechamel sauce:

• 50 g butter, vean or rapeseed oil
• 250 ml vegetable stock, gluten-free, vegan
• 300 ml soy cream (Soy Cream Cuisine) (Soy Cuisine Light)
• 3 tablespoon corn starch e.g., Maizena
• some nutmeg
• some salt and pepper

For the lasagna:

• 1 ½ pack lasagne platter (s), gluten-free
• 250 g cheese substitute, vean, alternatively basil pesto

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Instructions

1. Vegan, gluten-free Bolognese sauce:
2. First cut the onion, garlic cloves and 3 to 4 celery stalks into small pieces. Then grate the carrots finely.
3. Then fry the onion and garlic cloves in a large saucepan with olive oil. Then add the grated carrots, celery pieces and lentils to the fried onions and fry for about 5 minutes, stirring several times. Then add the vegetable stock, tomato puree and chopped tomatoes and stir a few times. Then stir in the tomato paste and add salt, pepper, thyme, rosemary and oregano. Then let the sauce cook for about 15 minutes with the lid closed and stir occasionally.
4. Then add the soy cream and season the sauce again with the spices, but don`t skimp on the salt. After seasoning, let the sauce simmer for 20 minutes or until the lentils are almost soft.
5. Vegan, gluten-free bechamel sauce:
6. While the Bolognese sauce is simmering, melt the vegan butter in a separate saucepan or use rapeseed oil. Then add the corn starch continuously, stir constantly and add to the melted butter. Then add the vegetable stock, stir once and add the soy cuisine. Then bring the sauce to the boil and season with nutmeg, pepper and salt and season to taste.
7. Building lasagna:
8. First apply the first layer of the Bolognese sauce in a lasagne dish so that nothing burns. Then cover the Bolognese sauce with the gluten-free lasagne sheets. Then apply the next layer of bechamel sauce. Then cover the sauce again with lasagne sheets and continue with the Bolognese sauce. Keep adding the two sauces alternately until either the sauces are used up or the layering with Bolognese sauce is finished approx. 1 cm below the edge of the mold. Then sprinkle the cheese substitute on the last Bolognese sauce (alternatively, a basil pesto could be used instead of the cheese).
9. Place the mold in the preheated tube and bake the lasagne at approx. 200 ° C for approx. 30 minutes.

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