John Myers
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Vegan: Whole Grain Lasagna with Vegan Cheese
The perfect vegan: whole grain lasagna with vegan cheese recipe with a picture and simple step-by-step instructions.
For the sauce
- Grated cheese
- 2 size Carrots
- 2 piece Onions
- 4 tbsp Olive oil
- 500 ml Organic PassieteTomatoes
- 500 ml Ground pepper
- 1 tsp Caramel syrup
To the sauce
- Chop the onions and toss in the olive oil.
- Peel the carrots, if necessary, otherwise just brush them off and chop them in the blender, add to the onions and stew for a few minutes.
- Now add the tomatoes, stir everything well and bring to a boil, it should simmer for about 10 minutes.
- The whole thing with pepper, salt – I take my vegetable salt – round off a little lemon juice and the caramel syrup.
- The sauce can be prepared well so it is better pulled through
Insert lasagna plates
- Place the lasagne sheets in a suitable mold, first put a ladle of the sauce into the mold, then gradually layer the sheets alternately with the sauce.
- Finally, the sauce should be poured over it and finally the vegan cheese.
- I only sprinkled half of the mold with cheese, the other half remained without, each to his own taste.
Bake lasagna
- At 180 degrees for a good 1 hour, the oven was not preheated, then place the form on a coaster and arrange it on the table.
- Enjoy your meal
Recommended side dish
- There was also a salad.
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