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Actually, I like them when they’re not watery, in fact – the more thick sauce the better! Which means if you want them to be juicier, make more ragu.
1 tsp olive oil
2 can Italian pelati
salt & pepper (adjust as you like)
1 cup red lentils
1 cup hot water
1 cup walnuts (roasted and crushed)
a handful of fresh basil
2 tbsp coconut oil
5dl (2 cups almond milk)
salt and pepper (adjust as you like)
1/2 tsp nutmeg
pasta for lasagna
For the ragu, heat the oil and add the minced onion and garlic and cook until golden
Stir in the mushrooms and cook until golden. Add the tomatoes, sugar and tomato paste. Reduce the heat to medium and simmer covered for 15-20 minutes.
Reduce the heat to low, add the lentils and water, give it a stir and cook for another 15-20 minutes.
Stir in the walnuts and basil.
Preheat the oven to 190 degrees.
For the béchamel, heat the saucepan, melt the butter and add the flour and whisk until it cooks.
Heat the milk, once warm, add it to the flour.
Whisk thoroughly, add the spices and bring to a boil. Reduce the heat and cook until thick. (sauce consistency)
In a baking pan, make layers of ragu, béchamel, and pasta until the pan reaches the edges. (the last layer has to be béchamel!)
Place in the oven and cook for 30 minutes.
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4 thoughts on “Vegan Lasagna!”
Well, Garfield, this sounds like a very interesting recipe. (I hope you understand the reference to American comic cat ‘Garfield – used entirely in a positive way, and relating to Garfield’s absolute love of lasagna.)
I also love lasagna. I’m not a vegan either, and eat very little meat, and when I do eat it, it must be either kosher or Biblically clean (and yes, there is a difference between ‘kosher’ and ‘Biblically clean.) I also have to avoid much cheese. My other problem is that I’m a lousy cook, but I do try things every now and then, and my one attempt at a vegetarian lasagna a few years ago was rewarded with what I’d call a fantastic lasagna. I really surprised myself!
So. me being a lousy cook, and you being an engineer, you’ll understand why I ask the following questions as I also am an engineer.
1) any particular type of mushroom?
2) start with dry lentils, or do they need to soak or cook beforehand?
3) 190 degrees… Centigrade? (most likely)
4) The picture shows something sprinkled on top. What is it?
5) Last question, which shows my ignorance to cooking: how to roast the walnuts? Should they be crushed first.
Thanks! – Yosef
Timely. I’m dairy free and was thinking about trying something like this over the holidays. 🙂
I just made some vegan lasagna this weekend…it’s delicious!😊 ❤️
Recipe sounds great !