Ultimate Vegan Lasagna

Summary

Prep Time	45 mins
Cook Time	4 hrs
Total Time	4 hrs 45 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

For the sauce: (Vegan Bolognese)

For the bechamel sauce:

75 g mararine, vean
75 g wheat flour
1 liter soy drink (soy drink calcium), cold
250 ml soy cream (soy cream cuisine) (soy cuisine)
0.5 ½ lemon (s), the juice from it
Nutmeg, freshly grated
1 teaspoon sea salt
Black pepper from the mill

Also:

1 pack lasagne platter (s)
300 g cheese, vean (Wilmersburer oranic pizza melt stron)
1 tablespoon margarine for greasing the mold, vegan

Instructions

After various attempts, it was successful: The recipe for the perfect vegan lasagna according to me and the judgment of various test eaters!
For the Bolognese, crumble the tofu so that it has a chop-like, crumbly consistency. This can be done with the help of a fork, but it`s best to use your hands. Wash and clean the vegetables, peel the onions and garlic, dice the onions and mushrooms, finely grate the carrots and celery, chop the garlic and peppers.
Heat 4 tablespoons of rapeseed oil in a large roasting pan and first fry only the tofu mince over high heat until it is evenly brown (not just browned). Compared to searing traditional minced meat, this requires a significantly higher level of patience and fat. If necessary, add more oil during the roasting process and do not show any false shyness; after all, the fat content of normal minced meat is approx. 30%, whereas that of tofu is only approx. 9%.
When the tofu is brown, add the onion cubes and let them take on color. Take the fried tofu and onion mixture out of the roaster and set aside.
Sear the diced mushrooms in a tablespoon of rapeseed oil and let them brown, then add the carrots and celery and fry. Add the garlic, chili peppers, soy sauce and the tofu and onion mixture and simmer everything together for a few more minutes.
Then create some space in the middle, put the tablespoons of raw cane sugar directly on the bottom of the roaster and let it caramelize. Add the tomato paste and paprika powder, mix with the caramelized sugar and sauté briefly. Then mix the entire contents of the roast well, season with salt and plenty of freshly ground pepper and deglaze with the white wine. After the white wine has boiled off completely, pour in the water and stir in the vegetable stock powder and the two teaspoons of thyme. Finally add some freshly ground nutmeg and the two bay leaves.
Now the Bolognese has to simmer gently for at least 3 hours, stirring occasionally without the lid, it becomes perfect after a cooking time of approx. 5 hours. The long cooking time is really an important part of this recipe.
If necessary, add a little more water during the cooking process, but keep in mind that the finished sauce should have a thick, ragout-like consistency at the end.
When the cooking time is up, remove the bay leaves. Weigh the basil finely and stir it into the finished sauce. Finally season with salt and pepper.
For the béchamel sauce, melt the vegan margarine in a saucepan and let it get hot. Dust with the flour and sauté briefly. Then pour the cold (!) Soy milk into the pot, stirring constantly with a whisk, and then add the soy cuisine. Let the sauce simmer for about 10 minutes so that it bonds nicely and the flour taste evaporates. Make sure to keep stirring, otherwise the sauce will start immediately!
Add the lemon juice and season with salt, pepper and freshly grated nutmeg.
Grease a large lasagne dish with vegan margarine. First cover the bottom of the pan with a thin layer of Bolognese. Put a layer of lasagne on top. Pour a layer of Bolognese over the pasta and a layer of bechamel over the Bolognese. Repeat this process in the order shown (pasta, Bolognese, Béchamel) until the sauces are used up. Depending on how juicy you want your lasagna to be, the ratio of pasta to sauce can be varied at this point.
Before the top and last layer is applied, mix the pizza melt with the remaining béchamel sauce to a thick paste. This is very important so that the vegan cheese melts authentically and evenly when gratinated. The béchamel and cheese mixture therefore forms the top and final layer of the lasagna. Spread it evenly with the help of a tablespoon.
Bake in the oven preheated to 200 ° C for about 40 - 45 minutes until the cheese has a golden brown crust.
Variant:
The lasagna is also very tasty, although a little less classic, if you add spinach to the Bolognese. To do this, put approx. 500 g of spinach leaves in a saucepan with a little water and wait until the spinach has collapsed. Then rinse with cold water, drain and chop. After deglazing the Bolognese, the spinach can be added.
The lasagna is best enjoyed with a nice glass of dry red wine and a few dear guests.

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