This month we bring a delicious recipe that many of you have already tasted at our little restaurant: Vegan lasagna with melting mozzarella, from our cheese supplier The Nourishing Garden. It is very easy to make and it will surprise to your not vegan guests!
For tomato sauce
- 2 onions
- 4 cloves garlic
- 2 carrots
- 1 parsnip
- 1 cup soy mince
- 50 g tomato puree
- 2 cans tomatoes
- 2 tbsp balsamic vinegar
- Olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- ½ tbsp garlic
- ½ tbsp Italian herbs
- 1 tsp chili flakes
- Black pepper and salt
For Bechamel sauce
- Lasagna sheets
- Vegan melting mozzarella
First let's make the tomato sauce. Start by chopping the onions and garlic. Cut the carrots and parsnip to thin julienne sticks and then dice them to small cubes. You can also use food processor to mince the carrots and parsnip to save time.
Heat up olive oil in a large saucepan and cook the onions for few minutes, then add the carrots, parsnip and garlic. Keep cooking for few minutes until lightly browned. Lower the heat a bit and add the soy mince and plenty of spices, black pepper and salt. Mix well and add the tomato puree, canned tomatoes and the balsamic vinegar. Rinse the cans with some water and add in the pan. Bring the tomato sauce to boil and let simmer on low heat, mixing every now and then until everything else is ready and prepared. If necessary, add some water if the sauce gets too dry.
Meanwhile make the bechamel sauce.
Peel and chop the onion and garlic. Melt the butter in a saucepan, add the onion and garlic and cook on mild heat until all starts to soften a bit. Add the flour, mix very well and cook for few minutes on low heat. If the mixture feels too dry, add a bit more butter. And if it looks too wet / runny, then add a bit more flour.
All the butter should be absorbed, the ‘dough’ should be shiny, looking like play dough and not crumbly.
Add the soy milk and mix constantly to get the butter-flour mix dissolved in the milk. Keep heating slowly, mixing continuously until it’s all smooth and starts thickening. Season with salt and pepper.
When the sauce starts to boil, lower the heat to minimum and let it bubble slowly about 5 to 10 minutes. The sauce should be thick but pourable. Add some soy milk if it’s too thick or thicken with some soy milk-flour mixture.
Once ready, check the taste and season if necessary and turn the heat off.
Lastly grate a generous amount of vegan melting mozzarella, I like to use it a lot!
Also taste, season and finish the tomato sauce.
To assemble the lasagna, lightly oil the bottom and the sides of a lasagna pan. Pour or scoop few large spoons of both sauces on the bottom of the pan, add some grated mozzarella and mix around, then cover with lasagna sheets. Continue making these layers until the lasagna is thick enough, the last layer being the sauces and loads of grated mozzarella.
Bake 180° 45-60 minutes until the pasta is soft. Let cool down a moment if you can resist before eating!