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🍝 Vegan Mushroom Lasagna

611 kcal · 30 min · 4 servings

Ingredients

• carrots 4 pcs.
• vegetable onions 1 pc.
• garlic cloves 2 pcs.
• mushrooms, brown 500 g
• thyme, fresh 5 g
• oil 3 tbsp
• tomato paste 3 tbsp
• sugar pinch
• tomatoes, chopped 800 g
• pasta seasoning 2 tbsp
• salt pinch
• pepper, black ground pinch
• margarine, vegan 2 tbsp
• wheat flour, Type 405 2 tbsp
• soy drink 250 ml
• nutmeg, ground 0.25 tsp
• lasagna sheets 12 pcs.
• Vemondo Grating Delight 150 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. 2. Peel the carrots and cut off the ends.
3. 3. Finely dice the carrots.
4. 4. Halve the onions and peel them.
5. 5. Finely dice the onions.
6. 6. Peel the garlic and chop it finely.
7. 7. Clean the mushrooms if necessary with a kitchen towel.
8. 8. Dice the mushrooms finely.
9. 9. Wash the thyme and shake it dry.
10. 10. Heat two tablespoons of oil in a pot on high heat.
11. 11. Fry the prepared vegetables and thyme for about eight minutes on high heat.
12. 12. Stir the tomato paste into the vegetables.
13. 13. Season the mixture with a pinch of sugar.
14. 14. Fry the tomato paste mixture for another two minutes.
15. 15. Deglaze the pot with the chopped tomatoes.
16. 16. Rinse the tomato can with 150 milliliters of water.
17. 17. Add the rinse water to the pot as well.
18. 18. Let the sauce simmer on medium heat for ten minutes.
19. 19. Season the mushroom Bolognese with pasta seasoning, salt, and pepper.
20. 20. Remove the thyme sprigs from the sauce.
21. 21. Melt margarine in a separate pot.
22. 22. Add flour to the melted margarine.
23. 23. Sauté the flour briefly.
24. 24. Deglaze the mixture with soy drink.
25. 25. Stir the sauce regularly.
26. 26. Let the sauce simmer for one to two minutes until it thickens slightly.
27. 27. Season the béchamel sauce with salt, pepper, and nutmeg.
28. 28. Spread a thin layer of béchamel sauce in the baking dish.
29. 29. Place two to three lasagna sheets on the sauce.
30. 30. Add a few ladles of mushroom Bolognese onto the pasta.
31. 31. Repeat the layers with the remaining ingredients.
32. 32. Finish the layers with the mushroom Bolognese.
33. 33. Mix the vegan grated cheese substitute in a bowl with one tablespoon of oil.
34. 34. Spread the cheese mixture evenly over the lasagna.
35. 35. Bake the lasagna in the preheated oven at 180 degrees for about 30 minutes.
36. 36. Take the lasagna out of the oven.
37. 37. Let the lasagna cool down briefly before serving.
38. 38. Serve the lasagna garnished with fresh basil if desired.

Nutrition per serving

• kcal: 611
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 78 g