We all love a good lasagne; with rich tomato sauce and cheesy bechamel, it's the ultimate carb hit.
This lasagne is my go-to recipe on those weeknights after I collect the boys from soccer practice: it’s super quick, super easy, and tastes awesome.
Our family is a bit of a mixed bag when it comes to food. My two boys are pretty easily pleased, meat or no meat they are not too fussy. My husband, meanwhile, is a true carnivore and loves his meat in every shape and form. But I'm trying to reduce our consumption of animal products as there are a great many health benefits and it doesn't hit so hard on the purse. Check out our recent article on the benefits of reduced-meat diets here.
Often it is quite difficult to find a meal that we can all sit down and enjoy together. But this one certainly hits the mark; the vegan mince and cheesy vegan bechamel are surprisingly tasty. You may expect vegan food to be bland but this lasagna sure isn't. The recipe ticks all our boxes and has become a firm family favorite.
Ultimate Vegan Lasagna with Veggie Mince
12 No-Cook Lasagna Sheets
1 Red Onion, diced
1 Carrot, diced
4 Cloves Garlic, finely chopped
12 oz Vegan Mince
28 oz Canned Tomatoes
2 T Vegan Bouillon Powder
1/4 tsp Sugar
1/4 tsp Smoke Paprika
2 tsp Dried Oregano
7 fl oz Water
2 T Extra Virgin Olive Oil
2 1/2 oz Vegan Butter
3 T All-Purpose Flour
2 1/4 c Plant-Based Milk
7 oz Vegan Cheese
Vegan Meat Sauce
Preheat the oven to 350°F.
For the vegan meat sauce: In a large saucepan heat oil over medium heat, then add onion, carrot and garlic and sauté for 3 minutes. Add paprika and sauté for a further 2 minutes.
Add the vegan mince the the saucepan and cook until browned. Stir in remaining sauce ingredients and simmer for around 10 minutes until the tomatoes have broken down and thickened.
For the vegan cheese bechamel sauce: Meanwhile, place vegan butter in a saucepan to melt. Add flour and cook for about 45 seconds, then pour around 3 tablespoons of milk into the pan and whisk vigorously until smooth. Gradually add the rest of the milk, then stir in the vegan cheese and set aside.
Assembling the lasagna: In an oven-proof dish, start by adding a layer of meat sauce, then three lasagna sheets across the dish, and top with 1/4 of the bechamel. Continue this layering until all ingredients have been added, making sure to end with the cheesy bechamel sauce.
Place in the oven uncovered for 25 minutes, or until the top is bubbling and golden.
Serve with a crisp green salad.
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