Vegan lasagna with vegetable ragout
Lasagna is the perfect comfort food to eat with your family and friends. I prepared an entirely vegan version, only using products of vegetable origin.
Difficulty:
Medium
Preparation time:
20 minutes
Cooking time:
1 hour
Cost:
Low
Ingredients for six people
- 300 grams of lasagne noodles (make sure they are egg-free)
- 400 grams of tomato pulp
- 1.2 kilograms of zucchini (about 4)
- 300 grams of eggplant (about 1)
- 300 grams of carrots (about 2)
- 300 grams of cooked green beans
- 50 grams of onion (about ½)
- 2 tbsp of olive oil
- 1 tbsp of salt
- 4 tbsp of nutritional yeast (or vegan parmesan)
For the béchamel sauce:
- 40 grams of olive oil
- 40 grams of flour (I used whole wheat flour)
- 500 grams of unsweetened non-dairy milk (I suggest soy or oat milk)
- 1 tsp of salt
- A pinch of pepper
Preparation
Cut all the vegetables into small cubes. Cook the onion with olive oil in a large frying pan. After a few minutes, add zucchini, carrots, and eggplants. Salt and let cook for twenty minutes.
In the meantime, prepare the béchamel sauce in a pot. Pour the olive oil and the flour and cook for a minute at low heat. Add non-dairy milk, salt, and pepper and frequently mix for ten minutes.
In a rectangular baking pan, put a layer of vegetable ragout. Start making different layers alternating lasagne noodles, vegetable ragout, and béchamel sauce. Finish with a layer of vegetable ragout and sprinkle nutritional yeast (or parmesan).
Cook for 40 minutes in a convection oven at 180 °C.
Serve lasagna while it is still warm.
Vegan lasagna with vegetable ragout can be kept in the fridge for three days.
