This lasagne is a very homely, filling meal, perfect for the whole family. The prep may take a little bit of time, but it’s worth the wait! It also pairs perfectly with a little side salad and a few slices of vegan garlic bread, mmm.
Easy Lasagne [Vegan]
Ingredients
- Approx. 250g dried lasagne sheets
Tomato Sauce:
- 2 cans chopped tomatoes
- 2 tablespoons soy salt (reduced salt)
- 1 tablespoon mixed herbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 80 g dried soya mince
- 1 zucchini (sliced thinly)
- 200 g mushrooms (sliced)
- 2 bell peppers (chopped)
Béchamel Sauce:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons white flour
- 600 ml (unsweetened) vegan milk
- 2 tablespoons nutritional yeast
- 2 tablespoons golden bread crumbs
- Black pepper (as desired)
Toppings:
- Grated vegan cheese
- Tomatoes (sliced thinly)
- Black pepper (as desired)
Preparation
- In a large cauldron, heat a little olive oil, then add the mushrooms, peppers and zucchini and fry until soft
- Pour in the remaining tomato sauce ingredients, stir, bring to the boil then reduce the heat and leave (stirring regularly) until it’s ready to be dished up
- In the meantime, again, heat 2 tablespoons of olive oil in another cauldron, then add in the flour, stir and fry on a medium heat for a couple of minutes
- Pour in the rest of the béchamel ingredients, whisk until combined then bring to the boil
- When boiled, reduce the heat and leave to thicken (stirring regularly) – should take about 5-10 minutes
- Pre-heat the oven to 350°F.
- Now it’s time to assemble the lasagne, the order is as follows:
- Tomato sauce
- Layer of pasta
- Tomato sauce
- Layer of pasta
- Béchamel sauce
- Layer of pasta
- Tomato Sauce
- Layer of pasta
- Béchamel sauceGrated cheese, tomatoes and black pepper
- Place the lasagne in the oven and cook for about 40 minutes until the toppings have browned and the pasta should be cooked
- Serve and enjoy!
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