Vegan lasagna classic
Aromatic red lentil bolognese, spicy béchamel sauce, soft pasta sheets, creamy cashew sauce, fresh zucchini and tomato slices – it's all layered in the vegan lasagna. It tastes incredibly delicious and is perfect for lunch or dinner. According to this simple recipe, you can make the classic lasagna yourself in vegan version.
Servings 4
Equipment
- approx. 17 x 27 cm lasagne dish
Ingredients
- approx. 3 - 9 homemade or purchased lasagne sheets
- approx. 350 g zucchini
- approx. 200 g tomatoes
for red lentil bolognese
- 250 g red lentils
- 150 g carrots
- 500 g strained tomatoes
- 40 g tomato market
- 1 onion
- 2 cloves of garlic
- approx. 300 ml vegetable broth
- salt
- pepper
- vegetable oil (for frying)
for the béchamel sauce
- 500 ml vegetable milk
- 30 g vegan margarine
- 40 g flour
- 1 tbsp lemon juice
- salt
- pepper
for the cashew sauce
- 80 g cashews
- 10 g yeast flakes
- 120 ml water
- salt
- pepper
Instructions
Preparation of the red lentil bolognese
- Cut carrots into small cubes, onion into small pieces and chop garlic finely.
- Fry onions and garlic together in a pan in vegetable oil for about 2 minutes, until onions become translucent.
- Add carrots and tomato paste and fry over medium heat, stirring, for about 5 minutes.
- Add red lentils, strained tomatoes and vegetable broth, stir thoroughly, bring to a boil and simmer for about 15 minutes (or depending on the cooking time of the lentils indicated on the package) until the lentils are cooked and the mixture has thickened. If it gets too thick before the lentils are cooked, add some more vegetable broth. Season the lentil bolognese with salt and pepper and let it cool.
Preparation of the béchamel sauce
- Melt vegan margarine in a pan, add flour and mix.
- Add plant milk and stir it thoroughly until there are no lumps. Bring the mixture to a boil and simmer until thickened, about 7 minutes.
- Season the sauce with salt, pepper, lemon juice, take it off the heat and let it cool.
Preparation of the cashew sauce
- Put cashews, yeast flakes and water in a blender and puree everything to a creamy sauce. Season with salt and pepper.
Preparation of the lasagna
- Cut the zucchini and tomatoes into thin slices.
- Spread some red lentil bolognese on the bottom of the lasagna dish, put one (or more side by side) lasagna sheet on top, again spread the red lentil bolognese on the lasagna sheet, then zucchini slices and spread them with the béchamel sauce, put another lasagna sheet on top and repeat all other layers. Layer the lasagna like this until all the ingredients are used up or the baking dish is full.
- Spread tomato slices on top of the lasagna and pour a little cashew sauce over them.
- Bake the vegan lasagna in a preheated oven at 180 °C for about 40 minutes.
Notes
- Instead of zucchini goes other vegetables or mushrooms.
- The cooking time of the lentil bolognese given in the recipe may vary. Pay attention to the cooking time indicated on the packaging of the lentils.
- If the red lentil bolognese becomes too thick while cooking, before the lentils are done, add some more vegetable broth.
- When making the cashew sauce, add water in batches to achieve the desired consistency of the sauce.
- Store-bought vegan grated cheese works instead of homemade cashew sauce.
- Note the detailed tips and tricks for preparing vegan lasagna at the top of the post.