... Best Vegan Lasagna Recipe | Dance of Stoves

Best Vegan Lasagna Recipe

Vegan Lasagna. - Preparing a delicious vegan lasagna at home is incredibly easy and has nothing to envy the traditional one. In addition, it is healthier, lighter and more nutritious.
Who doesn't love lasagna? 

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And it's so easy to make a vegan version that I don't know why I haven't been encouraged to share the recipe before. 

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It is a delicious and straightforward option for the holidays. 

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It is sure to triumph among vegans and non-vegans because it is to lick your fingers. 

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It has nothing to envy traditional lasagna; it is healthier, lighter and more nutritious.

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Vegan Lasagna. - Preparing a delicious vegan lasagna at home is incredibly easy and has nothing to envy the traditional one. In addition, it is healthier, lighter and more nutritious.
In the photo below, you can see how the ragout or lentil bolognese was; I had already published it on the blog, but with pasta. 

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It is a top-rated recipe on the blog; I encourage you to prepare it at home.

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Ragout or lentil bolognese.
The photo below is the lasagna before baking. 

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You can alternate the layers as you want, but I like to put bechamel on the bottom so that the pasta does not stick and then alternate layers of ragout or lentil bolognese, vegan béchamel, vegan cheese and pasta.

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Vegan Lasagna. - Preparing a delicious vegan lasagna at home is incredibly easy and has nothing to envy the traditional one. In addition, it is healthier, lighter and more nutritious.
Doesn't your mouth water from looking at the photos? 

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I do, and that is 11 in the morning, but I am a fan of lasagna and pasta in general; if it were up to me, I could eat only Italian food, it is one of my favourite cuisines.

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Vegan Lasagna. - Preparing a delicious vegan lasagna at home is incredibly easy and has nothing to envy the traditional one. In addition, it is healthier, lighter and more nutritious.
Tips:

  • Who can buy vegan cheese in herbalists, vegan stores or online? But suppose you cannot find it or you prefer a more straightforward and healthier alternative. In that case, you can use homemade vegan Parmesan cheese, nutritional or beer yeast or eliminate this ingredient, lasagna. It will be delicious.
  • Instead of canned tomatoes, you can use tomato sauce, crushed tomato or whole tomatoes. The amount may vary depending on how liquid each option is. The ideal is to add it little by little until it has the consistency you want.
  • Use the vegetables and ingredients that you like the most.
  • You can use the vegetable milk you want (we use soy milk) or any flour. If you use a different flour, you will need to add more or less milk. Even using whole wheat flour as we do, the amount of milk may vary a bit from brand to brand.

Vegan Lasagna. - Preparing a delicious vegan lasagna at home is incredibly easy and has nothing to envy the traditional one. In addition, it is healthier, lighter and more nutritious.
Vegan Lasagna

Vegan Lasagna
Preparing a delicious vegan lasagna at home is incredibly easy and has nothing to envy the traditional one. In addition, it is healthier, lighter and more nutritious.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook Time: 55 mins
  • Total: 1 hour 10 minutes
  • Servings: 6-8 (1x), 12-16 (2x), 18-24 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Italian

Ingredients SCALE (1x)

For the ragout or lentil bolognese (1x):

  • Two tablespoons of extra virgin olive oil
  • One onion
  • One stick of celery
  • One carrot
  • 1/4 cup of red wine (65 g), optional
  • Two cans of tomato tin of 400 g or 14 oz each
  • One tablespoon dried oregano
  • 1/2 teaspoon of sea salt
  • Ground black pepper to taste
  • 400 g of cooked or canned lentils (14 oz)

For the vegan béchamel (1x):

  • Four tablespoons of extra virgin olive oil
  • 1/2 cup of whole wheat flour (60 g)
  • 2 3/4 cups of any unsweetened non-dairy milk (690 g)
  • One teaspoon of sea salt
  • 1/2 teaspoon of nutmeg
  • Ground black pepper to taste

Other ingredients for lasagna (1x):

  • 12 plates of pasta for lasagna
  • 200 g vegan cheese (7 oz)

Ingredients SCALE (2x)

For the ragout or lentil bolognese (2x):

  • Four tablespoons of extra virgin olive oil
  • Two onion
  • Two celery stick
  • Two carrot
  • 1/2 cup of red wine (130 g), optional
  • Four cans of tinned tomato of 400 g or 14 oz each
  • Two tablespoons dried oregano
  • One teaspoon of sea salt
  • Ground black pepper to taste
  • 800 g cooked or canned lentils (28 oz)

For the vegan béchamel (2x):

  • Eight tablespoons of extra virgin olive oil
  • 1 cup of whole wheat flour (120 g)
  • 4 and 3/4 cups of any unsweetened non-dairy milk (1380 g)
  • Two teaspoon sea salt
  • One teaspoon of nutmeg
  • Ground black pepper to taste

Other ingredients for lasagna (2x):

  • 24 plates of pasta for lasagna
  • 400 g vegan cheese (14 oz)

Ingredients SCALE (3x)

For the ragout or lentil bolognese (3x):

  • Six tablespoons of extra virgin olive oil
  • Three onion
  • Three celery stick
  • Three carrot
  • 3/4 cup of red wine (195 g), optional
  • Six cans of tomato tin of 400 g or 14 oz each
  • Three tablespoons dried oregano
  • 1 1/2 teaspoon sea salt
  • Ground black pepper to taste
  • 1200 g cooked or canned lentils (42 oz)

For the vegan béchame (3x):

  • 12 tablespoons of extra virgin olive oil
  • 1 1/2 cup of whole wheat flour (180 g)
  • 6 3/4 cups of any unsweetened non-dairy milk (2070 g)
  • Three teaspoon sea salt
  • 1 1/2 teaspoon nutmeg
  • Ground black pepper to taste

Other ingredients for lasagna (3x):

  • 36 plates of pasta for lasagna
  • 600 g vegan cheese (21 oz)

Instructions

For the ragout or lentil bolognese:

  1. Chop the onion, celery and carrot.
  2. Heat the oil in a frying pan and cook the vegetables over medium-high heat until golden brown.
  3. Add the wine and cook for 1 or 2 minutes over high heat or until the alcohol evaporates.
  4. Add the tomato, oregano, salt and pepper, stir and cook over medium-high heat for about 5 or 10 minutes.
  5. Add the lentils and cook for another 5 minutes.
  6. We blend the sauce with the help of a hand mixer. You can use a glass blender if you want, but be careful not to beat too much. We booked.

For the vegan béchamel:

  1. We heat the oil in a saucepan or pot.
  2. Add the flour and cook over medium-high heat for 1 or 2 minutes to brown it a little. We constantly stir so that it does not stick.
  3. We add the milk little by little, stirring with the help of some rods. Milk can be cold, hot or out of time.
  4. When the sauce has the typical texture of a béchamel, we add the rest of the ingredients (salt, nutmeg and pepper). We booked.

To assemble the lasagna:

  1. We use pre-cooked pasta, but follow the instructions on the package to know what to do with the pasta.
  2. We preheat the oven to the temperature indicated on the pasta package; in our case, it was 200ºC or 390ºF.
  3. On a baking sheet, we place a layer of béchamel on the bottom, then four plates of lasagna, a layer of ragout or lentil bolognese, another of béchamel and vegan cheese to taste (see photo 4) and then another four plates of lasagna.
  4. Then we would add a layer of ragout, béchamel, vegan cheese and again the pasta. We repeat this step one more time and finally place ragout, bechamel and cheese on top.
  5. We bake the lasagna for 30 minutes at 200ºC or 390ºF. To know the time and temperature, you have to follow the instructions on the lasagna plate package.

Nutrition

  • Serving Size: 1/8 of the recipe 
  • Calories: 568 
  • Sugar: 9 g 
  • Sodium: 698.7 mg 
  • Fat: 19.4 g 
  • Saturated fat: 1.9 g 
  • Carbohydrates: 78.1 g 
  • Fiber: 11.3 g 
  • Protein: 22.8 g

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