Lasagna
Serves 4
Ingredients
Bolognese Sauce
- 1 stalk of celery thinely chopped in the food processor
- 3 carrots peeled and thinely chopped in the food processor
- 1 big white onion cubed
- 3 cloves of garlic minced
- 200 g lentils
- 150 ml dry white wine or vegetable broth
- 500 ml strained tomatoes
- 250 ml water
- 2 tsp. vegetable broth powder or 1 vegetable bouillon cube
- 1 sprig of rosemary thinely chopped
- 2 bay leaves
- 1 tbsp. dried oregano
- 1/4 - 1/2 tsp. smoked paprika (depends on how "smoky" you want your sauce to be)
- 1 handful fresh basil leaves
- 1 handful fresh parsley chopped
- Salt and pepper to taste
- Olive oil
Bechamel Sauce
- 4 heaped tbsp. vegan margarine
- 4 tbsp. flour
- 400 ml cold oat milk
- 1/4 tsp. nutmeg
- Salt and pepper to taste
And
- ca 300g (dry) lasagna sheets
- A casserole dish ca 22x28cm big
Directions
Bolognese Sauce
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For the bolognese sauce heat 3 tbsp. olive oil in a big pot over medium-high heat
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Add celery, carrots and onion and fry them for about 3-4 minutes
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Then, add another tablespoon of olive oil, garlic and lentils and cook everything for 3 minutes
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Stir well and deglaze pot with white wine
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Let that cook for about 2-3 minutes or until the wine has almost reduced
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Then, add strained tomatoes, water, vegetable broth powder (or the cube), rosemary, bay leaves, oregano and smoked paprika
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Stir well, reduce heat to low and cover pot with a lid
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Let everything simmer for about 20 minutes, stirring occasionally
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Add basil leaves and chopped parsley and add more salt or pepper if needed
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Turn off the heat
Bechamel Sauce
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For the bechamel sauce, melt margarine in a saucepan over medium-low heat
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Once melted, add flour and whisk everything together
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Gradually add the milk, while stirring constantly with a whisk until everything is well combined
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Bring sauce to a boil, then remove the saucepan from the heat, add nutmeg and a pinch of salt and pepper
Assembly
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Preheat your oven to 200°C
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Add a bit of the bolognese sauce to the bottom of your casserole dish and spread evenly
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Then start to layer your lasagna: lasagna sheets, bolognese sauce, lasagna sheets, bolognese sauce, lasagna sheets etc until there are no sheets left
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Add the rest of your bolognese sauce on top of your last lasagna sheets and then finish everything with the bechamel sauce
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Bake the lasagna in the oven for about 35-40 minutes or until the top is lightly brown and crispy and the sheets are soft
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Let the lasagna cool down for a few minutes before eating it
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ENJOY!
