Two versions:
- vegetable with protein-pasta, spinach and mushrooms
- classical with pasta-sheets, tomato & mince filling
Try sweet potato lasagna https://www.forksoverknives.com/recipes/vegan-pasta-noodles/sweet-potato-lasagna/
Vegetable:
9 sheets of green-lentil lasagna sheets (explore cuisine)
1 1/2 glasses of pasta sauce (tomato+basil)
1 bag fresh spinach
1 container mushrooms (cut in slices)
1 pack of Tofurky hickory smoked slices (cut into pieces)
12 sheets Violife mozzarella cheese
Black pepper
Pour some pasta sauce in the bottom of an oven-proof pan. Layer on three of the lasagna sheets. Place half of the mushrooms, spinach, and tofurky on it, sprinkle with black pepper. Add another three lasagna sheets, pour pasta sauce on top, add remaining spinach, mushrooms, tofurky, and black pepper. Add a layer of cheese, the remaining three lasagna sheets, the remaining pasta sauce, and another layer of cheese.
Classical:
Tomato-filling
(
half an onion
300gr vegemince (we used Linda McCartney’s)
250gr mushrooms
port wine
800gr pasta sauce
chili flakes
Fry the onion in some oil until a bit soft, add the mushroom
and mince, and heat until the mushrooms are done. Pour a bit of port wine in,
and stir to let the alcohol evaporate. Add the pasta sauce and chili flakes (to
taste), let boil, and set aside.
Bechamel-sauce
(Amount for one lasagna)
2 table spoons margarine
3 table spoons flour
250ml water
1 stock cubes
1 teaspoon mustard
good pinch nutmeg
1 tablespoon nutritional yeast
Let the margarine melt before adding the flour. Stir
constantly to avoid clumping. When the flour is well dissolved and everything
turns golden, add the water in stages, still stirring to create a thick sauce.
Put in the stock cube, mustard, nutmeg and nutritional yeast to flavor, turn
off the heat, and stir until everything is well mixed.
Use a deep oven pan to put everything together: start with
filling some of the tomato sauce to cover the bottom, next a thin layer of béchamel
sauce, on top of which put a layer of lasagna pasta sheets. Follow this by two
more layers (tomato, béchamel, pasta), and keep sufficient béchamel sauce to
create a complete layer over the top pasta sheets. Top with some
pizza/mozzarella cheese (a thin layer of a vegan cheese that melts well). Put
in the oven at 180C/375F for 30-40 minutes. The lasagna will be done when a
fork easily slides through all the pasta layers.
