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Lasagna Bolognese, Vegan and Gluten-Free

Lasagna with rich bolognese filling, homemade gluten-free "Al Dente" lasagna sheets, and a velvety Béchamel sauce; When I first made the pasta, I was surprised to discover how much tastier it is than with the traditional sheets! Serve with green salad, red wine, and you are all set!
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Servings 7

Equipment

Ingredients
 
 

Bolognese Filling

  • 1 onion, finely chopped
  • 1 small carrot, grated don't peal, the skin is very nutritious :)
  • 6 cloves minced garlic or more :)
  • 2 tbsp olive oil or more...
  • 800 gram crashed tomatos (like mutti) two of 400ml cans
  • 100 gram tomato paste
  • 150 gram tvp - soked in hot water, drained and squeezed After squeezing the liquids, an amount of about 500 grams is obtained
  • ½ cup red or white wine
  • ½ tbsp dried oregano
  • ½ tbsp dried basil
  • ½ tsp dried thyme
  • 1 tsp maple syrup
  • salt, black pepper

Lasagna Sheets

    Dry Ingredients

    Wet Ingredients

    • 6 tbsp chickpea flour mixed with 9-10 tbsp of water
    • 3½ tbsp olive oil

    Béchamel sauce

    Instructions
     

    Bolognese Filling

    • In a large skillet or wok, heat olive oil, add onion, carrot, and garlic, and Sauté just until they sweat.
    • Add canned tomatoes and tomato paste.
    • Season with salt and pepper and cook for about 5 minutes (it is recommended to cover with a mesh lid so that it does not splash the whole kitchen)
    • Set aside one cup of the sauce (this will be part of the topping)
    • Oil the pan Lightly and spread 3-4 tablespoons of tomato sauce over it.
    • Add to the sauce the soy chips(TVP) and mix; Add wine, salt, black pepper, and agave.
    • Cook on medium heat for about 10-15 minutes (don't forget to cover with a mesh lid so that it will not splash). Stir occasionally.
    • Add the herbs and mix. Taste and adjust seasoning if necessary.
    • While the sauce is cooking, you can prepare the dough for the lasagna sheets and preheat the oven to 180 degrees Celsius.

    Lasagna Sheets

    • Mix all the dried ingredients.
    • Mix the batter of the chickpea flour, water, and oil.
    • Add the wet mixture to the dry mixture and mix well; At this point, you will get a mixture similar to that of a short pastry dough.
    • Process the dough into a hardball - if the dough is too hard to process or too dry to form a dough ball - add water gradually; alternatively - if it sticks to your hands, add more tapioca flour gradually.
    • Knead the dough for about 2-3 minutes until you get a smooth, elastic dough ball.
    • Divide the dough into three equal balls (our lasagna consists of 3 layers of lasagna sheets) - knead each ball of dough for about two minutes.
    • Grease a rolling pin with oil. Roll out one ball of dough on a surface powdered with a bit of potato/tapioca starch. Roll the dough as thin as possible - the goal is to reach the size of the mold (about 20X30 cm). If rolling the dough is too difficult in addition to greasing the rolling pin, spray or brush the dough with a bit of oil.

    Béchamel sauce

    • In a small saucepan, heat oil and flour; If you choose vegan butter, melt it first and add the flour; Mix until uniform; Remove from heat.
    • Add water (or broth) and mix well.
    • Return to the heat and cook over medium heat until thickened.
    • Remove from heat, season with salt, pepper, and nutmeg, and mix well.

    Assembly :)

    • Place the lasagna sheet we rolled in the pan (over the tomato sauce we spread earlier)
    • Put over the lasagna sheet half the amount of bolognese filling and flatten evenly.
    • Roll out another ball of dough to a sheet the size of the pan and place it over the bolognese filling.
    • Layover the rest of the bolognese filling and flatten.
    • Roll out the third ball of dough and place it on the bolognese filling.
    • Spread the tomato sauce we saved earlier on the lasagna sheet.
    • Gently spread the Béchamel sauce over the tomato sauce.
    • Cover the mold with aluminum foil and close/fold on the sides; Put in the center of the hot oven; Bake 45-50 minutes.
    • Remove from the oven, remove the aluminum foil, sprinkle with a bit of nutritional yeast, and drizzle with a bit of olive oil; Return to the oven without a cover and bake for another 10-15 minutes - the coating does not have to become golden/brown.
    • Let rest for at least 20 minutes to allow the lasagna to set; The longer you wait the better! (see notes).
    • Garnish with thyme or basil leaves

    Notes

    • Instead of large lasagna sheets - you can cut them into strips to the standard size of lasagna sheets (10X4 cm).
    • it is possible and recommended to freeze the dough for the lasagna sheets and the bolognese filling; You better prepare a double amount and divide it in half!
    • You can replace Béchamel sauce with vegan mozzarella cheese; In this case, add the mozzarella only after 45 minutes of baking - after removing the aluminum foil.
    • The texture and taste of the lasagna improve the next day! I took the picture the day after - so it is more set.
    • If you do not adhere to gluten-free foods - you can replace soy protein with any vegan minced meat.
    Keyword בשאמל, בשמל, לזניית, לזנית,
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