John Myers
Lasagne Veganese
The perfect lasagne veganese recipe with a picture and simple step-by-step instructions.
- 1 kl. Onion
- 1 Clove of garlic
- 2 medium-sized Carrots
- 50 g Lentils red
- 400 g Canned tomatoes chopped
- 1 tbsp Olive oil
- 1 tbsp Tomato paste
- 2 tsp Sugar
- Oregano
- Basil
- Salt
- Pepper
- 200 g Lasagne sheets
béchamel
- 30 g Vegetable margarine
- 20 g Flour
- 400 ml Soy milk liquid
- 1 Msp Nutmeg
- Salt
- Pepper
- 1 tbsp Fine yeast
- 1 tbsp Breadcrumbs
- Finely chop the onion and garlic. Cut the carrots into thin slices. Braise everything in olive oil.
- Add lentils and sauté briefly. Add tomato paste and chopped tomatoes. Possibly add a little water. Season with salt, oregano, basil and sugar and cook on the lowest setting for 20 minutes.
- For the béchamel sauce, melt the butter, add the flour and prepare a light stoving, stirring constantly. Gradually pour in milk while stirring and season with salt, pepper and nutmeg.
- Preheat the oven to 200 ° C.
- Layer all ingredients in a baking dish: pasta, sugo and bechamel sauce. Pour in the last layer of béchamel sauce and cover it with yeast and breadcrumbs. Bake in the oven for 30 minutes.
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