Vegan Lasagna

Make your next family gathering, special occasion or date night an Italian feast with this vegan lasagna that's just as unbelievable and authentic-tasting as the real thing. Our vegetarian ragout prepared in a bolognese style plus raux bechamel sauce will have everyone thinking they’re eating traditional pasta from Italy!

Course Dinner

Cuisine Italian

Keyword bake, bolognese, casserole, dinner, easy, healthy, italian, lasagna, lasagne, lunch, pasta, quic, vegan, vegetarian, whole food plant-based

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 278kcal

Author Jasmin

Equipment

Casserole Pan

Ingredients

1 lbs 500 g lasagna noodles

Béchamel Sauce

3 tablespoon whole wheat flour
3 cups 0.75 l almond milk, unsweetened
Sea Salt & Pepper
Pinch of nutmeg
6 tablespoon vegan parmesan

Bolognese

1 block tofu firm
2 handfuls of walnuts or pecans chopped
1 big carrot chopped
2 celery stalks chopped
1 onion finely diced
1 can [400 g] diced tomatoes
1 can 29 oz or 800g of tomato puree
½ cup 120ml dry red wine or 2 tablespoon balsamic vinegar
½ cup 120ml of almond milk or other unsweetened plant milk
½ cup 120 ml of vegetable broth
Sea Salt & pepper to taste

Instructions

First, we prepare the Bolognese ragout. To do this, take the tofu and squeeze it out for about 15 minutes. Now fry the onion and the garlic in a nonstick pan (should be big enough for the whole sauce). Crumble in the tofu and add the chopped walnuts, so that we get some kind of minced meat. Add the finely chopped vegetables (celery and carrots). Roast the tofu neatly with the other ingredients and deglaze it with a little red wine. Now the tofu is getting dark.
Now add the remaining ingredients and taste the sauce. Let the sauce simmer on low heat. Meanwhile, you can cook the lasagna noodles according to the package instructions.
Now prepare the Béchamel sauce. Mix all the ingredients in a saucepan and slowly warm. Do not boil it. The sauce becomes thicker. Season the sauce to your taste.
Now prepare the lasagna. Add a thin layer of bolognese in a sufficiently large casserole dish, then add a layer of lasagna noodles. Now add some Béchamel sauce over the noodles and sprinkle some vegan Parmesan over it. Now you pour some sauce over it and start again with the noodles. Continue until the casserole dish is full and you finish with pasta and Béchamel sauce.
Put the lasagna in a preheated oven at 175 °C for about 45 minutes. If the lasagna has the desired color, it is ready to serve.

Nutrition