Vegan Lasagna
A Vegan Lasagna, Even with a Vegan Béchamel Sauce, Using Simply Soup's Best Vegan Vegetable Broth.
Mince Sauce:
- 2 carrots, finely chopped
- 2 garlic cloves, finely minced
- 1 onion, chopped
- 2 cans peeled tomatoes, chopped
- 3 tbsp vegan bouillon
- 1/2 tsp paprika
- 1/2 tsp sugar
- 300g vegan mince
- 100ml water
Béchamel Sauce:
- 250ml vegan soy cream
- 2 tbsp nutritional yeast flakes
- 1 heaped tbsp cornstarch (Maizena)
- 2 cans peeled tomatoes, chopped
- 1 tbsp vegetable bouillon
- 1/2 tsp pepper
- 1 tsp garlic powder
For Layering:
- 2 zucchinis, thinly sliced lengthwise; approx. 7 slices vegan cheese; lasagna noodles
- Preheat the oven to 200°C. Sauté the garlic and onions in a little olive oil, then add the mince and fry. Then add the remaining ingredients and let simmer for approx. 10 minutes.
- For the Béchamel sauce, heat all ingredients in a small pan until the sauce thickens.
- Grease the baking dish well with oil. Then layer lasagna noodles alternately with zucchini, cheese slices, and mince sauce. Spread the Béchamel sauce on the top layer and finally cover with cheese slices.
- Bake the lasagna for approx. 40 minutes.
