Vegan Lasagna Alla Bolognese

Summary

Ingredients

For the sauce: (Bolognese)

• 9 shallot (s)
• 10 tablespoon olive oil
• 1.2 kg tofu, natural
• 2 teaspoons, heaped salt
• 3 tubes tomato paste with seasoned vegetables
• 3 clove (s) garlic
• 750 ml red wine, dry, vegan from the health food store
• 1 ½ kg tomato (s), sieved
• 2 teaspoons oregano, dried
• 20 basil leaves

For the bechamel sauce:

• 50 g veetable fat (Alsan)
• 5 tablespoon, heaped flour type 40
• 1 liter rice milk (rice drink)
• vegetable broth

Also:

• 300 g pizza cheese, vean
• 2 point lasagne plate (s)

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Instructions

1. For Bolognese: First cut the shallots into fine rings. Mash the tofu into fine crumbs in a bowl with a potato masher.
2. Now heat the olive oil in a very large pan or in a large non-stick saucepan and steam the shallots until translucent. When these are translucent, add the tofu to the pan, add the salt and stir-fry until it becomes crumbly and has lost a lot of liquid, this can take about 10 minutes, but is very important for the consistency of the Tofus.
3. When the tofu is crumbly add the tomato paste, let it fry again for about 10 minutes so that the liquid evaporates again and it can form roasted aromas. Then add the garlic with a garlic press and turn briefly. Then immediately deglaze with the red wine and let the red wine evaporate again, stirring constantly. Let the tofu fry dry briefly. Deglaze with the tomatoes, season with oregano and basil, season to taste and simmer for about 5 minutes while stirring.
4. The best way to do this is to preheat the oven to 180 degrees.
5. For the béchamel: Melt the plant-based butter in a saucepan, then add the flour, tablespoon at a time, and stir into the butter with a whisk. Add just enough flour so that it remains a thick, liquid mass, so it doesn`t crumble yet. Then deglaze with a liter of rice milk and season. Simmer until the bechamel thickens.
6. For layering, I use a form with the size 35 cm x 30 cm x 8 cm and the recipe fits exactly for this. Mix the cheese with enough bechamel to moisten it. This is important because vegan cheese is drier than cow`s milk cheese and does not melt properly without additional liquid, but rather dries out and becomes hard. Therefore it is best to mix it with béchamel right at the beginning so that you still have enough béchamel for the most important layer. Then line the bottom of the pan thinly with Bolognese. Then start layering, line with lasagna sheets, then spread the bechamel on top and then Bolognese again. For the last layer, put the cheese mixture on the lasagne sheets and distribute well.
7. Now place in the preheated oven and take out after 35 minutes and enjoy.

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