VEGAN

Bolognese Lasagna with Soy Meat

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from the book 'On Delicious Vegan Food'.

Ingredients

Soy Meat - 5.6 oz
Carrot - 3.5 oz
Onion - 1.4 oz
Celery stalk - 1.4 oz
Tomato Paste - 1.1 oz
Ready dry lasagna sheets - 8 pieces
Vegetable Oil - 1 fl oz
Coconut Oil - 1 fl oz
Wheat Flour - 1.8 oz
Coconut Milk - 30 fl oz
Nutmeg - a pinch
Salt - to taste

Step by Step guide

Step 1

Add the soy meat to boiling water and cook for 15 minutes, then drain in a colander.

Step 2

Peel and dice all the vegetables into approximately 1.5x1.5 cm cubes. Heat the vegetable oil in a skillet, sauté the vegetables and soy meat. Add the tomato paste and a little water, season with salt and pepper to taste. Simmer covered for 15-20 minutes over low heat.

Step 3

In a saucepan, heat the coconut oil, add the flour and lightly sauté, then pour in the coconut milk. Bring to a boil, stirring continuously, and remove from heat. Add nutmeg and salt to taste.

Step 4

Grease a baking dish (preferably a large square or rectangular one) with coconut oil, pour in a ladle of béchamel sauce, place 2 sheets of lasagna in the sauce, add a bit of the meat ragout, a ladle of béchamel sauce, and cover with 2 sheets of lasagna. Repeat until all ingredients are used or the dish is full. Use the number of sheets to taste—some prefer more pasta, while others like it with less.