Vegan lasagna bolognese

Step 1/12

• 40 g soy granules

• bowl (small)

Soak soy granules in 150 ml boiling water for approx. 15 min.

Step 2/12

• ⅓ onion
• ⅔ carrots
• ⅔ stalks celery

• knife
• cutting board

Finely dice the onion, carrots and celery.

Step 3/12

• ⅔ tbsp olive oil
• ⅔ tbsp soy sauce

• frying pan (with lid)
• cooking spoon

Add 2 tablespoons of olive oil to a hot pan and stir-fry the soy mince over high heat for approx.10 min. Then deglaze with soy sauce, remove from the pan and set aside.

Step 4/12

• ⅔ tbsp olive oil
• 1⅓ tbsp tomato paste

Add remaining oil to the pan and sauté chopped vegetables for approx. 2 min. over medium-high heat. Add tomato paste, reduce heat to low-medium and let caramelize for approx. 2 min.

Step 5/12

• 1 cloves garlic
• ½ tbsp brown sugar
• ⅔ sprigs thyme
• ⅛ tsp dried oregano
• 200 g tomato purée (passata)
• 33⅓ ml vegetable broth
• 16⅔ ml red wine
• salt
• pepper

Finely chop garlic and stir in with the sautéed soy mince, brown sugar and herbs. Deglaze with tomato passata, vegetable stock and red wine and season with salt and pepper.

Step 6/12

Let the sauce simmer on low heat with the lid on for approx. 30 min., stirring occasionally. The sauce can also be reduced longer to become more intense. If necessary, stir in a little liquid.

Step 7/12

• oven

Preheat oven to 200 °C top/bottom heat.

Step 8/12

• 1 tbsp plant-based butter
• 10 g flour

• saucepan

For the béchamel sauce: Melt vegan butter in a hot saucepan over medium heat and gradually add flour, stirring constantly. Toast for approx. 1 min., stirring constantly.

Step 9/12

• 100 ml soy milk
• 20 g cashews
• ⅓ clove garlic
• 1 tbsp nutritional yeast
• ⅓ tsp salt

• blender

Blend soy milk together with the cashews, garlic, nutritional yeast, salt and 100 ml water and deglaze the roux with it. Bring to the boil briefly and then simmer over low heat for approx. 5 min. Then remove from heat and set aside.

Step 10/12

• 2⅔ lasagna noodles

• baking dish

For the lasagna: Brush a baking dish with a little olive oil. Then layer the bolognese sauce, béchamel and pasta sheets one after the other. Repeat 3 times and finish with a layer of béchamel.

Step 11/12

Bake for approx. 45–50 min.

Step 12/12

• ⅛ bundle parsley

Top with fresh parsley.

Enjoy your meal!