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–+ servings
עם תערובת BEEFREE

Vegan Lasagna Bolognese

Lasagna with a rich bolognese based on a vegan minced mixture and topped with slices of vegan mozzarella that melt beautifully. It is easy to make. Carnivores will ask for an extra, too. There is a good chance that this Lasagna will be one of your regulars😋😋❣
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Servings: 6
Ingredients Equipment Method Notes

Ingredients
 
 

  • 500 gram Lasagna sheets
Bolognese
  • 500 gram vegan minced
  • 300 ml water
  • 70 gram olive oil
  • 1 onion, chopped
  • 1 small carrot, grated
  • 6 cloves garlic, minced
  • 3 Tablespoon olive oil to saute the veggies
  • 800 gram crushed tomatoes two cans of 400 grams each
  • 100 gram tomato paste
  • ½ cup dry red wine
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon sugar, or maple syrup
  • salt and pepper by taste
  • 1 teaspoon vegetable powder optional
Topping

Equipment

  • A rectangular baking pan measuring 20x30 cm 8 inches on 12 inches

Method
 

Bolognese
  1. Put three tablespoons of olive oil in a large skillet or wok, add onion, carrot, and garlic, and fry until softened a little; no need to brown.
  2. Add canned tomatoes and tomato paste, season with salt and black pepper to taste, add vegetable powder, mix, and cook for about five minutes, stirring occasionally. (It is recommended to cover with a mesh cover so that it does not splash all over the kitchen 😊.
  3. Set aside one cup of the sauce for topping.
  4. Lightly grease a 20 cm x 30 cm pan (8 inches on 12 inches) and pour 4-5 tablespoons of the tomato sauce; spread with a spatula to cover the pan evenly.
  5. Add the vegan minced and mix well. Add wine, salt, pepper, and sugar and mix well.
  6. Cook for 10 minutes on medium-low heat (don't forget to cover with a mesh lid so it won't splash), stirring occasionally, and if necessary, add about a quarter of a cup of water.
  7. Add the herbs and mix well. Taste and adjust seasoning if necessary.
Assembly
  1. Heat the oven to 180 degrees Celsius (356 Fahrenheit), and place the rack on the middle level.
  2. Place a layer of lasagna sheets in the pan. If you want a chunky texture - make it two layers.
  3. Place half of the bolognese on top of the lasagna sheets and flatten with a spatula.
  4. Cover again with a layer or two of lasagna sheets and top with the remaining half of the bolognese.
  5. Cover the lasagna sheets with the tomato sauce you kept aside.
  6. Top the lasagna with vegan mozzarella slices, cover it with baking paper, place it in the center of the oven, and bake for 50-55 minutes. Remove the baking paper, drizzle olive oil over the mozzarella, and return to the oven for another ten minutes.
  7. Remove from the oven and let cool for another twenty minutes to allow the lasagna to set. Garnish with basil or thyme leaves and serve.

Notes

  • It is recommended to prepare the lasagna in advance to allow it to stabilize and the flavors to blend.

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