Hello dear gourmets! ππππ
Today I opted for the Lasagne alla Bolognese, because this variant tastes particularly good to my family.
The traditional lasagne belongs to Italy like the Amen in prayer. Lasagna is a classic of Italian cuisine. In this dish, the salted salmon lasagna sheets are laid in layers, which are separated by a filling. Maybe because the lasagna leaves are the only constant ingredient of this dish.
Italian chefs for the first time recorded the recipe of this classic in a cookbook of the Middle Ages.
In southern Italy where the recipe supposedly comes from. There are dozens of recipe variants.
In northern Italy, on the other hand, the lasagna bolognese has mainly spread. In this type of lasagna, the lasagne leaves, the ragout, the bechamel sauce and the grated cheese alternate again and again.
Ingredients for a baking dish (about 20 x 35 cm)
- 250 - 500 g dried Lasagna leaves
- 150 - 200 g of cheese grated (vegan)
For the ragout alla bolognese
- 150 g of soy granules, dry
- 2 cloves of garlic
- 100 g onions
- 100 g of brown mushrooms
- 100 g of carrots
- 1 small zucchini
- 30 g of olive oil
- 200 ml of tomato sauce happens
- 50 g of tomato paste
- 200 ml vegetable stock
- 1 tsp pepper
- 1/2 cayenne pepper
- 2 tablespoons paprika powder
- Oregano, basil and parsley to taste
- salt
Tip: you can also use cooked lentils instead of soya granules!
For the bΓ©chamel sauce
- 80 g butter vegan
- 80 g of flour
- 400 ml of water
- 400 ml of sweet lupine milk or soy milk
- Salt, pepper, nutmeg to taste
Preparation
Cook lasagna leaves in salted water for 3-5 minutes.
Tip: If you do not want to cook the lasagna leaves, you should pay attention to the consistency of the ragout. The ragout should be more fluid in this case. This avoids that the noodles are too hard to serve.
Pour boiling-water over the soy granules and let it steep for ten minutes, then strain into a colander, rinse with cold water and then squeeze out the liquid with your hands.
Finely chop the carrots and garlic in the blender.
Chop onions, cut mushrooms into thin slices, cut zucchini into small cubes.
Heat the olive oil, fry onion, mushrooms, carrots, zucchini and garlic in it for two minutes.
Add the tomato puree, paprika, tomato sauce, broth and the spices and fry for a minute.
Add the vegetable stock and soy granules and mix everything together.
Once the ragout is done, preheat the oven to 200 Β° C top and bottom heat.
Melt the butter for the bΓ©chamel sauce, rub in the nutmeg as you like. Add the flour and allow to sautΓ© while stirring. The sauce should not turn brown. Mix the milk and water and pour slowly. Boil the bΓ©chamel sauce once, then simmer at low temperature until firm. The entire cooking time for bΓ©chamel sauce is approximately 15 minutes.
Brush the bottom of the casserole dish with bΓ©chamel sauce. Then alternately with the lasagne leaves, the ragout, the bΓ©chamel sauce and sprinkle with the cheese sprinkle. Change these steps as long as they have ingredients. The last step should be the cheese.
Put the lasagna in the oven and bake for 20-25 minutes, until the top layer is golden brown.
I have never liked lasagna because it was too cheesy and too mushy for me.. I haven't had it for many years now.. but your lasagna on the picture doesn't look mushy at all. It looks like a meal that I would actually enjoy :)
I think I would use that tip to use cooked lentils instead of soy. This somehow sounds better to me..
Thank you for sharing and good luck with the competition!
Have a nice week!
Thank you, I'm glad if you like it. I also like the lens filling :)
Hi @proanima
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thank you very much!
Oh yes, that is right up my alley for a pure serving of comfort food! My mom made lasagna and baked ziti regularly for us as kids, so it still hits the spot as an adult. I might need to add something like this to the menu soon... :)
I did not like her as a child, but today I like her :)
Yumm..yummy..aahhh this one remind me to Garfield but I think he won't touch this vegan lasagnaπ I always want to try lasagnaπ but the ingredients is far so strange to my knowledge and local food hereπ but we have lasagna from some fast food franchise (but still.. to expensive for meπππ)
Thanks @proanima for sharing this recipe, I need to take a look at the recipe carefully before trying to find the subtitute of some ingredientsπ
Thank you, I am glad that you like this recipe π
This awesome, I'm so proud of you for making this vegan. I have vegan lasagne before but not like this, I may just give this a try myself. Thank you for this.
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Please, I'm glad if you like it!
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Thank you very much :)
hi @proanima!
from good Italians abroad we could not not dwell on this post with watering in the mouth! It is true that for us the traditional lasagna is with meat ragu, but also in Italy there are many variations both with meat and with vegetables. By the way, in any way they are cooked, if well seasoned, they are always wonderful! I'm happy that even vegans can enjoy it !!
Very beautiful all the recipe you have presented with all the steps and photos attached. It must be said that it is easier to do than it seems, do you think?
Congratulations and Thanks for sharing with us!
Thank you, I am glad that you like my presentation!
It's been along time since I made lasagna and I usually make it with spinach as well. However, your recipe sounds very flavorful and perfectly authentic, yet veganized. Your photos are very attractive too. Well done my Dear Heidi π πΏπ
Thank you sweety, oh yes, I would like them with spinach, but I have not tried them yet π
Hmm pure comfort food. I love vegan lasagna. But it is always so much work. No vegan cheese or other vegan convenient foods available here in Cambodia but I love making vegan cheese. Thanks for sharing this yummy recipe with us.
Thank you very much!
Thanks for the recipe. It looks delicious π€€
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Thank you very much!
This was a torture.
I love pasticho, as we call it in spanish. Can't afford it now, but used to be one of my favorite dishes, meat or vegan. I just love the concept.
Interesting ingredients (vegan cheese, lupine milk).
Must taste delicious
Yes, it does, thank you :)