Vegan Lasagna

Ingredients for 2 servings:

• 200 g tomato puree
• ½ tsp vegetable broth, instant
• salt and pepper
• 1 pinch(s) of sugar
• Paprika powder
• herbs, Italian
• 40 g cashew nuts, broken
• 450 ml soy milk (soy drink)
• 1 tsp salt
• 1 pinch of nutmeg
• 200 ml water
• 60 ml vegetable oil
• 60 g flour
• 25 g soy shreds
• 75 ml vegetable stock
• 4 tbsp margarine, vegan
• 4 tbsp flour
• 8 tbsp nutritional yeast
• 2 tsp mustard
• Vegetable broth, instant
• Water
• 125 g lasagna sheet(s)
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Lasagne with béchamel sauce, Bolognese sauce and crispy crust

Soak the cashews in water. If you have a good blender, you don’t need one. The tomato sauce should go on the stove first because it needs to simmer for as long as possible so the tomatoes can develop their full flavor. To make it, simply mix the tomato puree with the spices, bring to a boil briefly, then cover and simmer, stirring occasionally. For the béchamel sauce, remove the cashews from the water, then puree them with soy milk, water, and spices. Add more water to the desired consistency. Heat in a double boiler. Make a roux in a pan with oil and flour. Mix with the soy puree. Set aside. As a mince substitute, briefly boil the vegetable stock with soy mince and let it swell. As a cheese substitute, prepare the yeast glaze. To make this, melt the margarine in a saucepan. Then carefully stir in the flour, making sure it doesn’t clump. Then stir in the nutritional yeast. Season with vegetable stock powder and mustard and add water to achieve the desired consistency; a splash should be sufficient. Mix the tomato sauce and the soy strips. Grease an ovenproof dish, then line the bottom with lasagna sheets. Spread half of the tomato and strips sauce and then 1/3 of the béchamel sauce on top. Layer the lasagna sheets, tomato and strips sauce, and béchamel sauce on top. Cover with the remaining lasagna sheets, spread the béchamel sauce over it, and spread the yeast mixture on top. Bake for 40-50 minutes in a preheated oven at 200°C (fan oven).