Ingredients
For the Vegetable Base:
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
½ tsp salt
For the Seasoning:
1 tsp oregano
½ tsp paprika powder
⅓ tsp garlic powder
⅓ tsp black pepper
2 tsp tomato paste
For the Ragu Sauce:
2 cups ground beef substitute (from previous recipe)
2 cans canned chopped tomatoes
1 - 2 cups water
A handful of basil, chopped
For the Béchamel Sauce:
4 tbsp vegan butter
4 tbsp flour
1 - 2 cups plant based milk (add more if needed)
Salt and pepper to taste
Nutmeg (optional)
For Assembling:
Lasagna sheets
Vegan cheese (optional)
Fresh basil leaves for garnish
Directions
Step 1
Prepare the Vegetable Base:
Step 1
In a pot over high heat, add the chopped onion, carrot, celery, and salt.
Step 2
Cook until the vegetables are soft, stirring occasionally.
Step 3
Add the Seasoning:
Step 1
Add the oregano, paprika powder, garlic powder, and black pepper.
Step 2
Mix in the tomato paste and cook for another 1-2 minutes.
Step 3
Prepare the Ragu Sauce:
Step 1
Add the ground beef substitute to the pot, mixing well.
Step 2
Pour in the canned chopped tomatoes and water.
Step 3
Add a handful of chopped basil.
Step 4
Bring the mixture to a simmer and let it cook for at least 30 minutes, adding more water if it gets too thick.
Step 5
Make the Béchamel Sauce:
Step 1
In a separate saucepan, melt the vegan butter over medium heat.
Step 2
Stir in the flour to form a roux, cooking for 1-2 minutes.
Step 3
Gradually whisk in the plant-based milk, continuing to whisk until the sauce thickens. Add more milk if needed.
Step 4
Season with salt, pepper, and nutmeg (if using).
Step 5
Assemble the Lasagna:
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a lasagna dish, spread a thin layer of the ragu sauce.
Step 3
Add a layer of lasagna sheets.
Step 4
Spread a layer of béchamel sauce over the pasta.
Step 5
Repeat the layers (ragu sauce, pasta, béchamel) until all ingredients are used, ending with a layer of béchamel on top.
Step 6
Optionally, sprinkle vegan cheese on top.
Step 7
Bake:
Step 1
Cover the lasagna with aluminum foil and bake for 25-30 minutes.
Step 2
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Step 3
Serve:
Step 1
Allow the lasagna to cool for a few minutes before slicing and serving.
Step 2
Garnish with fresh basil leaves. Enjoy your delicious vegan lasagna!
