You must admit that just one look at the pictures activates your taste buds 🙂
I recommend putting a double amount of lasagna sheets in each layer – this way, you will get a chunky al dente texture that is not ambiguous 🙂
Cover with vegan mozzarella slices you can easily and quickly make at home. VEGA’s vegan mozzarella is also excellent 🙂
Wrap in baking paper, bake for fifty minutes, remove the paper, drizzle olive oil, and bake for another 10 minutes.
Remove from the oven; Look how beautifully the vegan Mozzarellaa melts😋😋
Let it rest for 20 minutes, garnish with basil or thyme leaves and serve.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Vegan Lasagna BologneseLasagna 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😋😋❣
Servings
EQUIPMENT
A rectangular baking pan measuring 20×30 cm 8 inches on 12 inches
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 tsp dried thyme
- 1 tsp sugar, or maple syrup
- salt and pepper by taste
- 1 tsp vegetable powder optional
Topping
- 200-250 gram vegan mozzarella slices
Instructions
Bolognese
- 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.
- 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 😊.
- Set aside one cup of the sauce for topping.
- 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.
- Add the vegan minced and mix well. Add wine, salt, pepper, and sugar and mix well.
- 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.
- Add the herbs and mix well. Taste and adjust seasoning if necessary.
Assembly
- Heat the oven to 180 degrees Celsius (356 Fahrenheit), and place the rack on the middle level.
- Place a layer of lasagna sheets in the pan. If you want a chunky texture – make it two layers.
- Place half of the bolognese on top of the lasagna sheets and flatten with a spatula.
- Cover again with a layer or two of lasagna sheets and top with the remaining half of the bolognese.
- Cover the lasagna sheets with the tomato sauce you kept aside.
- 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.
- 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.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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