Classic vegan lasagna bolognese

Name: Classic vegan lasagna bolognese
Total time: 60 min
Yield: For 6 people
Ingredients: 12 precooked lasagne pasta plates; 250 gr. textured soy (fine); 1 onion; 2 cloves of garlic; 1 carrot; 1 l. crushed tomato; 1 teaspoon oregano; 1 teaspoon salt; 50 ml. white wine; 1/2 teaspoon pepper; 4 tablespoons extra virgin olive oil; 1 l. vegetable béchamel (opens in a new tab); cashew parmesan (opens in a new tab)

1 hTotal time

HalfDifficulty

6Servings

This lasagna is a 100% plant-based version of the popular Italian dish. It is made of thin sheets of pasta ('lasagna', one of the oldest types of pasta) with delicious plant-based Bolognese sauce between each one. The top layer is covered with irresistible browned béchamel sauce, which, when mixed with the rest of the ingredients, makes a truly exquisite combination.

Lasagna originated in medieval Italy, specifically in Naples, and the first written recipe we find appears in the cookbook 'Liber de Coquina', which dates from the early 14th century, although the version that has survived to this day is believed to have been created only in the 17th century.

As for its name, 'lasagna' comes from the Greek word 'lasanon' (in Spanish, 'trébede', a trivet or cooking stand), which the Romans adapted as 'lasanum', a word they used for the vessel in which they cooked food and which later became the name of this traditional dish.

The result of this 100% plant-based recipe is a juicy, creamy lasagna with the bright touch of tomato and a delicious golden gratin topping to which, when serving, we can add a more intense touch of flavor by sprinkling on some cashew parmesan.

This lasagna is cholesterol-free and rich in complete protein, carbohydrates, beta-carotenes, lycopene, tryptophan, allicin, alliin, flavonoids, phytosterols, fiber, isoflavones, lecithin, omega-3, omega-6 and omega-9 fatty acids; vitamins A, C, E, K and the B group (B1, B2, B3, B5, B6 and B9, or folic acid); sulfur, calcium, copper, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and zinc.

Notes

Make sure that the wine you use has not used any product of animal origin for its elaboration, since elements such as animal albumin, milk proteins, gelatin or fishtail are usually used during the clarification process.

Tap on the steps to mark them as done

Step 1
In a pot, prepare the béchamel and set aside.
Step 2
With a knife, finely chop the onion and garlic and set aside too.
Step 3
Peel and wash the carrot, grate it and set aside.

Step 4
In a large pan, heat the oil and, when it is warm, add the onion, garlic and grated carrot and cook everything for 7 minutes.
Step 5
After this time, add the soy protein, wine, pepper and salt and stir. Add the crushed tomatoes, stir again and cook everything for 10 minutes over medium heat, stirring occasionally.
Step 6
After this time, turn off the heat, add a ladleful of béchamel to the Bolognese sauce to make it juicier, and stir. Set aside.
Step 7
In a large pot, heat water and cook the lasagna sheets in it following the manufacturer's instructions.
Step 8
When the pasta sheets are ready, cover the bottom of an ovenproof dish with a little béchamel and place the sheets on top until the whole base is covered. Next, add a layer of Bolognese sauce that covers the pasta base well and add another layer of pasta sheets. Repeat the process until the Bolognese sauce is used up, finishing with a layer of pasta sheets.
Step 9
Preheat the oven to 200 °C and, meanwhile, pour the béchamel over the last layer of pasta sheets so the whole lasagna is well covered.
Step 10
Put the lasagna in the preheated oven and bake for 15 minutes, making sure it doesn't burn.
Step 11
Once baked, take the lasagna out of the oven, sprinkle with a little cashew parmesan and serve piping hot.

Classic vegan lasagna bolognese

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Notes

Notes