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🍝 Vegan Lasagna with Vemondo Mince

450 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 2 pc.
• carrots 2 pc.
• celery stalks 4 pc.
• mushrooms, white 200 g
• oil 4 tbsp
• Vemondo vegan mince 400 g
• tomato paste 2 tbsp
• sugar 1 tsp
• red wine, dry 150 ml
• tomatoes, chopped 800 g
• bay leaves, dried 1 pc.
• salt pinch
• pepper, black ground pinch
• basil, fresh 30 g
• spreadable fat 3 tbsp
• wheat flour, Type 405 3 tbsp
• nutmeg, ground pinch
• soy drink 350 ml
• lasagna sheets 15 pc.

Instructions

1. 1. Halve the onion and remove the skin. Cut it into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the carrots, peel them, and trim the ends. Dice them finely.
4. 4. Wash the celery stalks, trim the ends, and chop them finely.
5. 5. Wipe the mushrooms with a cloth if necessary and dice them.
6. 6. Heat oil in a pot over medium heat.
7. 7. Fry the Vemondo mince for about 7 to 10 minutes until crispy.
8. 8. Add the prepared vegetables and sauté them for about 4 minutes.
9. 9. Stir in the tomato paste and sugar and roast the mixture for about 2 minutes.
10. 10. Deglaze the pan with red wine and add the tomatoes.
11. 11. Add a bay leaf and bring the Bolognese to a boil.
12. 12. Season the sauce with salt and pepper.
13. 13. Let the Bolognese simmer on low heat for about 10 minutes.
14. 14. Wash the basil and shake it dry.
15. 15. Pluck the leaves from the stems and chop them roughly.
16. 16. Remove the bay leaf from the Bolognese.
17. 17. Taste the Bolognese one last time and adjust seasoning.
18. 18. Fold in two-thirds of the chopped basil into the Bolognese.
19. 19. Melt the margarine in a pot over medium heat.
20. 20. Add the flour and sauté it for about 1 to 2 minutes until it becomes colorless.
21. 21. Gradually deglaze the mixture with soy drink.
22. 22. Stir constantly until a smooth sauce forms.
23. 23. Season the béchamel sauce with salt, pepper, and nutmeg.
24. 24. If the sauce is too thick, add a bit more soy drink.
25. 25. Preheat the oven to 180 degrees Celsius with top and bottom heat.
26. 26. Spread a thin layer of béchamel sauce in the baking dish.
27. 27. Place 2 to 3 lasagna sheets on top.
28. 28. Add 2 ladles of the Bolognese on top.
29. 29. Repeat the process with the remaining ingredients.
30. 30. Finish with a layer of béchamel sauce.
31. 31. Bake the lasagna in the preheated oven for about 30 minutes until golden brown.
32. 32. Carefully remove the lasagna from the oven.
33. 33. Let it cool slightly.
34. 34. Sprinkle the remaining basil over the lasagna.
35. 35. Serve the dish and enjoy.

Nutrition per serving

• kcal: 450
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 65 g