Vegan Lasagna
Category: Main Dishes
Serves: 6
This delicious vegan lasagna combines hearty lentils with a rich tomato sauce, creamy rice milk béchamel, and fresh homemade whole wheat pasta, layered to perfection and baked to a golden, bubbly finish. Perfect for those looking to enjoy a plant-based take on a traditional Italian favorite, this dish will satisfy both vegans and non-vegans alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried lentils | 330g |
| Tomato passata | 550g |
| Water | 550g |
| Extra virgin olive oil | 20g |
| Celery | 40g |
| Yellow onions | 50g |
| Carrots | 50g |
| Rosemary | 2 sprigs |
| Fine salt | to taste |
| Black pepper | to taste |
| Rice milk | 1 liter |
| All-purpose flour | 100g |
| Vegan margarine | 100g |
| Nutmeg | to taste |
| Whole wheat flour | 200g |
| Water | 145g |
| Extra virgin olive oil | 5g |
Instructions
1. Prepare the Pasta Dough
Start by preparing the pasta dough for your lasagna sheets. On a clean surface, form a well with the whole wheat flour. Add a pinch of salt, pour in the olive oil, and start mixing the ingredients by incorporating water slowly, little by little. Keep working the dough with your hands until it comes together into a smooth, elastic ball. Wrap the dough in plastic wrap and let it rest while you prepare the lentil ragù.
2. Make the Lentil Ragù
For the ragù, begin by finely chopping the carrots, celery, and onion. Heat the olive oil in a large pan over medium heat and sauté the vegetables until they soften, about 5 minutes. Add the chopped rosemary, tomato passata, and water, then stir everything together. Season with salt and pepper, cover, and let it simmer for about 30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally and adjust seasoning to taste.
3. Roll Out the Pasta
Once the dough has rested, divide it into smaller portions. Using a rolling pin or pasta machine, roll the dough out until it reaches a thickness of about 3-4 mm. Cut the dough into rectangular sheets that will fit your baking dish (for reference, aim for 16×12 cm rectangles). Dust the sheets with flour and set them on clean kitchen towels to dry slightly while you prepare the béchamel sauce.
4. Make the Béchamel Sauce
In a saucepan, pour the rice milk and add a pinch of nutmeg. Bring it to a simmer over medium heat. In another pan, melt the vegan margarine. Once melted, add the all-purpose flour and stir constantly to make a roux. Gradually whisk in the simmering rice milk, stirring until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
5. Boil the Pasta Sheets
Bring a large pot of salted water to a boil. Gently drop each pasta sheet into the boiling water for a few seconds, just until it softens. Once cooked, transfer the sheets to a tray lined with a clean kitchen towel to drain and cool.
6. Assemble the Lasagna
Preheat the oven to 200°C (392°F). Grease a 30×20 cm baking dish. Begin by layering a thin layer of the lentil ragù at the bottom of the dish. Follow this with a layer of pasta sheets, and then spread a layer of béchamel sauce on top. Repeat the layers, alternating between ragù, pasta, and béchamel, until all ingredients are used, ending with a generous layer of ragù and a few spoonfuls of béchamel sauce on top.
7. Bake the Lasagna
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. After 30 minutes, remove the foil to allow the lasagna to brown on top. Once baked, remove from the oven and let it rest for 10 minutes before serving.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 12g |
| Carbohydrates | 56g |
| Fiber | 15g |
| Fat | 10g |
| Saturated Fat | 2g |
| Sodium | 500mg |
| Sugars | 8g |
This vegan lasagna is an ideal dish for a cozy family dinner or a special meal with friends. With its rich flavors and hearty texture, it offers a satisfying alternative to traditional meat-based lasagna, making it an excellent choice for vegans, vegetarians, and anyone looking to enjoy a plant-based meal.
