Lasagne by @avantgardevegan ❤️ Ragu
2 tbs Olive Oil
1 Red Onion, finely sliced
3 cloves Garlic, minced
4 sticks Celery, finely sliced
1 Aubergine, chopped small
1 Courgette, chopped small
2 tins Chopped Tomatoes
4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils)
3 tbs Tomato Puree
1 tbs Mixed Herb
2 tbs Balsamic Vinegar
1 tsp Sea Salt
1 tsp Cracked Black Pepper
1/2 cup vegan butter
1/2 cup Flour
4 cups Soy Milk/Cashew Milk
1 tsp Sea Salt
1 tsp White Pepper
1 cup Grated Vegan Cheese
2 tbs Nutritional Yeast
1 Pack Lasagne Sheets
First up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.
For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes.
Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.
Add the vegan mince & stir well. Cook for 2-3 minutes.
Deglaze the pan with the balsamic vinegar & chopped tomatoes.
Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.
For the béchamel, in a saucepan add the vegan butter and place the pan over a low heat.
When the butter is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk, a little at a time.
Once you'd added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Pre heat your oven to 180 degrees C/350F.
Build your lasagne in your oven proof baking dish, a layer at a time, I like to do - ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.
Bake the lasagne in your oven for 45 minutes. Then serve.