John Myers
Vegan Lasagna
The perfect vegan lasagna recipe with a picture and simple step-by-step instructions.
- 500 g Lasagne sheets
- 700 g Sieved tomatos
- 200 g Tofu
- 1 Fresh onion
- 2 Garlic cloves
- 3 tbsp Olive oil
- 0,5 Celery bulb
- 2 Carrots
- 3 tbsp Tomato paste
- 300 ml Red wine
- 300 ml Soy milk
- 2 tbsp Flour
- 2 tbsp Margarine
- 3 tsp Dried oregano
- 2 tsp Dried basil
- Salt pepper
- Crumble tofu with a fork and fry in hot olive oil in a saucepan. Finely chop the onions, garlic, cut the celery and carrots into very small cubes. When the tofu has turned some color, fry the onions and garlic. Then add the vegetables and steam.
- When the vegetables are soft, add tomato paste and sauté again. Deglaze with red wine and let it boil down a little. Add the tomatoes and herbs, season well with salt and pepper and let the ragout simmer a little longer.
- Prepare the bechamel sauce in between: Melt the margarine in a small saucepan, add the flour and gradually stir in the soy milk with a whisk. Salt and pepper.
- Grease a baking dish. Pour in a little ragout and put the first layer of pasta on top. Then add the ragut, then the bechamel sauce, alternate layers with the pasta. Finish the last layer with a little more bechamel sauce.
- Bake in the preheated oven at 200 degrees cicra for 35 minutes, until the lasagna is golden brown on top and the pasta is soft.
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