Vegan Lasagna

Ingredients for 2 servings:

• 275 g minced meat, vegan
• 3 onions
• 2 large carrots
• 1 clove(s) garlic
• olive oil
• 2 cans of chopped tomatoes (400 g each)
• 2 tbsp tomato paste
• e.g. soy sauce
• e.g. salt and pepper
• oregano
• Paprika powder
• 80 g margarine, eg Alsan
• 80 g flour
• 200 ml oat milk (oat drink) or more
• e.g. salt and pepper
• nutmeg
• 150 g lasagna sheet(s)

Instructions

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

at least as good as the original

For the Bolognese, fry the onions, garlic, carrots (grated or diced), and ground beef in a little oil in a large, deep pan until lightly browned and crumbly. Then add the tomato paste and canned tomatoes and season generously with the spices. Don’t skimp on the soy sauce, as this adds the umami flavor typical of meat. Prepare the béchamel sauce in a saucepan: Melt the margarine and, stirring gently with a whisk, add the flour a tablespoon at a time over low heat. Then slowly add the oat milk, a little at a time, and mix well to avoid lumps. Continue stirring until the desired consistency is reached. Season with salt, pepper, and nutmeg. In a baking dish, alternate layers of Bolognese, lasagna sheets, and béchamel sauce. Top with a thick portion of béchamel sauce. Bake in the oven at 180°C (fan oven) for about 30 minutes.