There are endless options for lasagna: spinach, pesto, sweet potato, veggie slices instead of pasta, … In doubt I'd always prefer the classic one with simply onions and carrots, a good tomato sauce and of course bechamel sauce. This moment when the tasty smell fills your flat, it's really hard to wait for the lasagna to be ready. And it gets even worse, because you should let your lasagna rest for 5 more minutes after you take it out of the oven. This way all the filling is going to stock a little and keeps in shape later, when you cut out pieces.
We start by preparing each layer. They are quite simple, but a good lasagna needs time and some love. So do not get impatient.
Vegan Lasagna with Bechamel Sauce
FOR SOY MEAT TOMATO LAYER
- 150-200 g (5.5-7 oz) soy meat
- 1 onion
- 2 carrots
- 1 small can tomato purée
- 2 cans dices tomatoes
- basil, oregano, salt, pepper, cayenne, paprika
- soy sauce
- agave syrup
FOR BECHAMEL SAUCE
- 3 tbsp all purpose flour
- 3 tbsp vegan butter
- 250 ml (1 cup) soy milk
- 50 ml (0.2 cup) soy cream
- 1 tbsp nutritional yeast (optional)
- lasagna sheets
- vegan cheese (optional)
- We start with our tomato-soymeat-filling. According to your type of soy meat you have to prepare it as instructed on the package. There's some soy meat you only have to roast with some oil and some soy meat needs to be soaked in veggie stock for some minutes before putting it in a pan. Afterwards squeeze water out of it, season with salt and pepper and roast it with some oil and soy sauce in a large pan.
- Peel and finely dice an onion, peel and rasp carrots. When your soy meat roasted in a large pan for five minutes, add carrots and onion and keep roasting for two more minutes. Now add tomato purée and a nice shot of agave syrup, stir in everything and let it caramelize for 3-5 minutes.
- Fill up with two cans of diced tomatoes and let it simmer for five minutes. Afterwards add a good shot of ketchup and season it with herbs, salt pepper, paprika and cayenne.
- For your bechamel sauce, we need a roux first. So take a sauce pan, melt vegan butter and stir in flour carefully, so it doesn't get clumpy. Let it heat for 1-2 minutes, then add soy milk little by little. Always keep stirring, because the sauce with thicken real fast. Add soy cream and season with nutritional yeast, salt and pepper. If your sauce gets too thick, you cann add some more soy milk. Your sauce should not be too liquid, but viscous.
- It’s time for stacking! In a casserole, start with a thin layer of tomato-soymeat-sauce. Afterwards add lasagna sheets, some more tomato sauce, bechamel sauce and keep doing this until you have a last layer of bechamel sauce in your casserole.
- If you like, you can add vegan cheese. We recommend to mix it with 1 tbsp of oil first. This way, it gets some fat and is going to melt more.
- Time for the oven! Let it bake for 30 minutes at 175°C/350 °F. You can check earlier if your lasagna sheets are cooked yet and if the vegan cheese is golden brown.
- When your lasagna is ready, let it rest for five more minutes, so it can cool down a little bit. This way your layers will stick together, when you cut the lasagna later.