Vegan Bolognese Lasagna

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 0.5 ½ pack lasagne platter (s)
  • 100 g soy ranules
  • 2 large carrots
  • 1 medium onion (s)
  • 1 bay leaf
  • 500 ml tomato (s), happened
  • a bit salt
  • some black pepper
  • 1 teaspoon mustard, medium hot
  • some vegetable oil

For the sauce: (Béchamel-)

  • 200 ml soy milk (soy drink), unsweetened, alternatively rice or oat milk
  • 5 tablespoon margarine, vegan
  • g flour
  • 1 teaspoon nutmeg

For the topping: (yeast melt)

  • 2 tablespoon margarine, vegan
  • 4 tablespoon yeast flakes
  • 3 teaspoons flour
  • 1 teaspoon salt
  • 1 pinch (s) paprika powder, sweet
  • 1 pinch (s) black pepper
  • 1 teaspoon mustard, medium hot
  • 150 ml water
Vegan Bolognese Lasagna
Vegan Bolognese Lasagna

Instructions

  1. First pour 200 ml of hot water over the soy strips. Meanwhile, peel the carrots and onions and cut them into small pieces. Drain the soy strips after about a quarter of an hour. Heat the oil in a pan and fry the Schnetzel along with the onions, carrots and the bay leaf. When the onions are translucent, add a little salt and the mustard, stir in and add half of the tomatoes. Reduce the heat and simmer while stirring.
  2. In the meantime, prepare the yeast melt. To do this, melt the margarine in a saucepan. When the margarine has melted, stir in the flour first to make a thick paste. Then stir in the spices, mustard and a small sip of water, stir in the yeast flakes and add the rest of the water. Bring the sauce to the boil while stirring and then remove from the heat.
  3. Now add the rest of the tomatoes to the Bolognese sauce and season with salt and pepper to taste. Let simmer over low heat.
  4. Preheat the oven to 180 degrees.
  5. Now it`s the turn of the béchamel sauce: heat the margarine in a saucepan. When it is melted, stir in the flour. Reduce the heat, add soy milk and continue to cook while stirring. If the mixture becomes too firm to add a little soy milk, it becomes too runny to add a little flour. Finally, salt and season with nutmeg.
  6. Now put some of the béchamel sauce in the baking dish and place the lasagne sheets on top. Now alternate first bolognese and béchamel sauce, then layer lasagna sheets. Finish the top with the two sauces and distribute the yeast melt on top. Put a dollop of margarine in the corners and in the middle.
  7. Bake the lasagna in the oven for about 40 minutes.
  8. Tip: yeast melt can be kept in the refrigerator for about a week. So people can also prepare a little more yeast melt in advance and use it several times. Best kept in a mason jar!

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