Recipe of Vegan lasagna

Vegan alternatives have long since become a reality, so we want to invite you to try a vegan lasagna, free of animal proteins, it is rich and easy to prepare, and you can also give free rein to your imagination and give color, flavor and texture to this rich Italian preparation.

Servings 4

Preparation 60 min

Cooking 40 min

Calories 175 kcal

How to Make Vegan lasagna

Instructions

Step 1

Heat a large skillet over medium-high heat and add 2 tablespoons of oil, onion and garlic and sauté. Add the mushrooms and fry until golden brown.

Step 2

Add the carrots and zucchini and sauté until soft. Finally, add the spinach, 1 ½ teaspoons of salt and pepper.

Step 3

Preheat the oven to 200°C.

Step 4

To make the vegan white sauce:

Step 5

Combine vegetable milk and broth in a bowl. Add 4 tablespoons of olive oil to a pan over medium heat and sift the flour into the pan. Mix well. Cook for 5 or 10 minutes, stirring occasionally, until it begins to brown and releases a nutty aroma.

Step 6

Add a ladle of the milk and broth mixture and stir well until it evaporates. Keep adding the liquid spoon by spoon, always stirring, until you get a creamy sauce. If you have lumps, pass the sauce through a sieve. Finally, add the nutritional yeast and ½ teaspoon of salt.

Step 7

In a mold, suitable for the oven, assemble the lasagna with a layer of the marinara sauce, a layer of the bechamel sauce and a layer of lasagna plates. Follow with a second layer of the marinara sauce, the vegetable filling and bechamel sauce.

Step 8

Continue making the layers and finish the lasagna with a layer of marinara sauce and bechamel, mixing them a little so that it has the color of the cheese.

Step 9

Cover with silver foil and bake for 30 minutes. Remove the silver foil and grill for another 10 minutes. Remove from the oven and allow to cool for at least 30 minutes before cutting and serving.

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Ingredients

6 tablespoons olive oil, divided
1 large onion, diced
4 cloves of garlic, minced
600 grams of mushrooms, chopped
2 carrots, diced
1 zucchini, diced
400 grams of frozen spinach, defrosted according to the product instructions and drained
2 teaspoons of salt, divided
Pepper, to taste
480 ml of soy milk
240 ml of vegetable broth
75 grams of flour
2 tablespoons of nutritional yeast (optional but recommended)
700 ml of marinara sauce (tomato sauce with vegetables and spices)
Lasagna plates