Fruity tomato, aromatic, classic Italian seasoned lasagna. Layers of hearty lentil bolognese and vegan béchamel sauce coat the delicious lasagna sheets. Topped with olive oil and vegan parmesan. A perfect dish for the whole family
A portion of lentil bolognese, 450 g Eggplant, 210 g Mushrooms
FOR THE BÉCHAMEL SAUCE heat a saucepan over medium heat, melt vegan margarine and pour in flour. Stir intensely with a whisk until everything is combined into a creamy paste. Pour in some oat milk, stir, pour in more oat milk and continue stirring until well combined. Careful temperature, sauce should not burn on the bottom. Bring to a boil while stirring, now the béchamel sauce should slowly thicken. If too thin, sift in a little more flour! Otherwise, it may clump and always stir vigorously. Remove from heat and set aside.
50 g gluten free flour mix, 600 ml Oat milk or another plant milk, 1 Pinch of nutmeg, 2 tbspn Yeast flakes, 1 tbspn Turmeric, ½ tbspn Sea salt, Freshly grated pepper to taste, 50 g vegan margarine
Preheat oven to 220 degrees and provide baking dish.
LAYERS: Spread a layer of béchamel sauce on the bottom, top with lasagna sheets, then a layer of lentil bolognese and repeat this process layer by layer. Finally, cover a final layer of béchamel sauce with lasagna sheets and sprinkle with vegan Parmesan. I like the lasagna sheets to be really nice and crispy and almost burnt. If this is not desired, finish with a layer of lentil bolognese. Optionally drizzle with a dash of olive oil.
½ -1 Pack lasagna sheets of durum wheat semolina or gluten free, Optional: a drizzle of olive oil, 3-4 tbspn vegan parmesan
Put in the oven and bake for 45 minutes. The lasagna is ready when it is nice and golden brown and the leaves curl a bit. Baking time may vary from oven to oven, just keep an eye on it periodically after 40 minutes.
Remove from oven and let cool and set for 10-15 minutes. Cut into pieces and serve with a side salad, vegan parmesan, olive oil and basil.
Mixed salad with balsamic dressing, Vegan parmesan, Extra virgin olive oil, Fresh basil
Keeps up to 3 days airtight in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer.