Vegan Lasagna



  • 1/2 pack of lasagna

For Inside:

  • 1 kg of mushrooms
  • 1/2 tablespoon of olive oil
  • 3 zucchini
  • 1 finely chopped onion
  • 2 carrots
  • 3 cloves of garlic
  • Salt
  • Black pepper

For the Béchamel Sauce:

  • 2 cups soy, almond, or coconut milk
  • 2 tablespoons of flour
  • 2 tablespoons of olive oil
  • 1-2 pinches of grated nutmeg
  • Salt

For Tomato Sauce:

  • 1/2 kg of tomatoes
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of coconut sugar
  • 2-3 sprigs of fresh thyme
  • Salt
  • Black pepper

For Vegan Parmesan Cheese:

  • 1 cup of cashews
  • 2 tablespoons of protein powder
  • 2 teaspoons of garlic powder
  • 1 pinch of salt

For the stuffing, wash and dry the mushroom thoroughly, then chop finely. Heat the olive oil and fry the onion until it turns brown. Add mushrooms and fry until they release their water. Pass the carrots through the kitchen mandolin or grate them. Then add it to the mixture and continue frying. Add the zucchini that you have passed through the last mandolin or cut into dice and the minced garlic and cook for 2-3 minutes. Adjust salt and pepper and leave to cool. 2 For the bechamel sauce, heat the olive oil in a deep saucepan. Add flour and fry until it turns color. Gradually add the milk and mix until it thickens and becomes smooth. Add salt and nutmeg. Cool, stirring occasionally so that it does not crust over. 3 Grate the tomatoes for the tomato sauce. Tomato grater after lightly frying the garlic in olive oil,

Add the thyme, salt, pepper and coconut sugar. Cook for 30 minutes with the mouth open to get its consistency. 4 Pulse all the ingredients for the vegan parmesan cheese in a food processor until it becomes a fine powder. 5 Spread half of the tomato sauce on the bottom of a rectangular baking dish. Add enough lasagna sheets to fill the entire bowl. Add 1/4 of the bechamel sauce and then 1/3 of the mushroom paste on the lasagna. Add half of the remaining tomato sauce, cover it with lasagna and repeat this process one more time. Cover the lasagna completely by pouring the remainder of the bechamel sauce on the top layer. 6 Bake in a preheated 175 degree oven for 25-30 minutes until golden brown. Sprinkle a few tablespoons of your vegan Parmesan cheese on top of your lasagna during the last 15 minutes of cooking.

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