Vegetable lasagne
Last Updated on
Vegetable lasagne that tastes like the real thing – is it possible? Yes, it is. Minced meat is replaced by soy broth, which does the job just fine. Anyway, the magic of lasagne is in the seasoning, not the meat.
Ingredients for 10
250 g lasagne cherry tomatoes for garnish
Vegetable sauce
5 dl water 250g soy flour 500g carrots 4 onions 1 parsnip 3 tbsp tomato puree 4 cloves of garlic 1 dl olive oil2 teaspoons tomato paste 1/2 teaspoon red wine vinegar 1 tablespoon honey 2 teaspoons dried oregano 2 teaspoons salt 2 teaspoons black pepper
Cheese sauce
1 dl Parmesan cheese 2 balls of mozzarella 50 g butter 3 tbsp wheat flour 5 dl vegetable stock 3 dl sparkling cream
Tip: If you’re stuck for a reason with the soy sauce, add another meat substitute to the vegetable lasagne.
Three pots are needed to make the vegetable lasagna. Bring 5 dl of water to the boil in the first saucepan, remove from the heat and place the soya noodles under the lid to simmer.
Peel the onions (including the garlic) and finely chop. In another saucepan, sauté the onions in a little olive oil. Add the chopped tomatoes, red wine vinegar and spices. Bring to a simmer.
Peel the carrots and parsnips. Grate into the vegetable sauce. Allow the sauce to simmer gently under the lid of the cooker.
Place the oven on a low heat.
Open the next pan and melt 50g butter in the bottom. Stir in the wheat flour. Thin with vegetable stock and cream. Grate the parmesan and grate the mozzarella into the cheese sauce. Mix until smooth.
Stir the soy crumbs into the vegetable sauce. It should not be in the water after simmering. Try to get a smooth and firm vegetable sauce.
First spread the vegetable sauce on the bottom of the lasagne dish. Then add a layer of lasagne plates.
Set the vegetable sauce, cheese sauce and lasagne plates on top. Tätä such three layers (the first layer without the lasagne plates), depending on the edges of the dish. Allow enough cooking time, otherwise the lasagne will overcook in the oven. Töki pääon the cherry tomatoes.
Place the dish in the oven and drop the oven lämpö to 170C. Bake the vegetable lasagne for about 45 minutes. Allow the food to cool in the oven for about half an hour.
