Vegan Lasagne bolognese
2 hours 30 minutes total
Are you looking for a delicious and healthy vegan lasagna bolognese recipe that is easy to make? Look no further! Our vegan Lasagne alla bolognese recipe is perfect for those who follow a vegan diet or want to try a meatless alternative. Vegan Lasagne alla bolognese is a plant-based version of the classic Italian dish that is made without meat. This recipe uses lentils as a protein source and creates a savory and hearty bolognese sauce. Our recipe is also great for those who are looking to reduce their meat consumption and increase their intake of plant-based protein sources. The preparation time for this recipe is 2 hours, with a cooking time of 20-30 minutes. The recipe includes 8 sheets of Barilla® oven-ready Lasagne that do not require boiling before baking, making the process faster and easier.
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|8 sheets||Barilla® oven-ready Lasagne|
For the sauce
|30 ml||Extra virgin olive oil (EVOO)|
|30 g||celery, chopped|
|50 g||carrot, peeled and chopped|
|60 g||onion, peeled and chopped|
|200 g||Lentils (soaked overnight) or 1 can lentils (400 gr drained)|
|100ml||vegan red wine|
|60 g||tomato paste|
|200 g||tomato purée|
|to taste||Salt and pepper|
For the béchamel sauce
|500 ml||plant-based milk|
|25 g||all-purpose flour|
|to taste||Grated nutmeg, salt|
For the topping
|20 g||nutritional yeast|
|20 g||margarine, cut into pieces|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
add dried mushroom in the sauce making
Here are four easy steps for the perfect vegan lasagne bolognese:
Sauté the celery, onion and carrot in a skillet over medium heat with a drizzle of olive oil and the bay leaf. Once they have turned golden brown, add the lentils and cook over medium-high. Season with salt and pepper. Stir in the red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste. Add 2 cups water (or enough water to cover the lentil mixture) and cook slowly over low heat for at least 20 minutes. Discard bay leaf.
- bay leaf
- red wine
- tomato paste
- extra virgin olive oil (EVOO)
Meanwhile prepare the béchamel: melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3-4 minutes over low heat, until smooth. Heat the milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. Heat the oven to 180°C.
Butter a 9-by-13-inch baking dish and arrange the first layer of lasagna lengthwise. Evenly spread a layer of sauce over it, followed by the béchamel and a generous handful of grated Parmigiano cheese. Continue to layer the lasagna, sauce and béchamel until you have used the rest of ingredients. Finish with the béchamel, a generous dusting of nutritional yeast, and a few pieces of margarine.
- lasagna sheets
- nutritional yeast
Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.
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Our easy vegan lasagne alla bolognese recipe is a perfect choice for those who want to enjoy a delicious Italian dish while following a vegan diet or simply looking for a healthier, plant-based option. It is a perfect dish for a family dinner or a get-together with friends. Give it a try and enjoy the meatless bolognese sauce and the plant-based protein sources!