We have tried quite a few vegan lasagnas over the years and we have more or less loved them all. But this! This is just the most fantastic lasagna we have ever made, and it’s inspired from our vegan heroes – Gaz aka “Avant Garde vegan” on youtube. Follow him for the best vegan recipes ever!
I don’t think we will make another lasagna than this for a long time. Me and Gunnar ate a whole lasagna pan made for about 8 people. I know, it’s embarrassing, but what can I say? None of our readers are going to judge us after tasting it anyway.
Ingredients for a large oven pan, about 25 x 35 cm):
White sauce (Bechamel):
- 1 litre unsweetened soy milk or any other (unsweetened) plant milk
- 3 bay leaves
- One handful of peppercorns
- 1 large white onion in large pieces (will be discarded after cooking)
- 1 tsp salt or 1/2 vegetable buillion dice
- 1/2 tsp nutmeg
- 50 grams vegan butter
- 50 grams flour
- About 100 grams of GOOD vegan cheese, shredded (kan be left out but I recommend adding it for extra cheesy flavor and texture)
- 3-4 tbsp nutritional yeast
- About 600 grams of vegan ground “beef”, more or less after taste (feel free to use chopped mushrooms or lentils instead)
- 1 large chopped onion
- 4 cloves of garlic
- 1 zucchini, cubed
- 4 stalks of celery, chopped
- 2 carrots, chopped or shredded
- 1 small jar of tomato purée
- 2 cans chopped tomatoes
- 1 cup water
- 2 tbsp (in total) of your favorite Italian herbs (oregano, thyme, basil, sage etc)
- 1 tsp salt or 1/2 cubed vegetable buillion
- 2 tbsp balsamic vinegar or any other nice vinegar
- 2 tsp fresh pepper
- Dry lasagna sheets
- About 100-150 grams vegan cheese for topping (if you want)
This is how you do it:
First, you make the bechamel. In a casserole add the soy milk, bay leaves, onion bites, pepper, nutmeg and buillion/salt. Let this simmer on medium heat for about 15-20 minutes (or longer) so the milk gets infused with deliciousness.
Meanwhile, make the ragu:
Add some oil into a large casserole and fry the onion, garlic and celery until soft. Add carrots and let it fry some more. Pour the balsamico vinegar over the veggies and let it cook out for a few seconds. Stir all the time so the veggies doesn’t stick. Add the “ground beef”, tomato purée, water, chopped tomatoes, salt/buillion and pepper and put a lid on. Let it simmer on medium heat for about 15-20 minutes (or longer, it gets even better if you cook it for at least an hour or two). Add some more water if it gets a little dry. Stir once in a while.
Back to the bechamel:
Find a large bowl and strain the sauce into it. Throw out the onion, bay leaves etc. Set aside.
Melt the vegan butter in a casserole. Stir in the flour and let it cook out for a minute while stirring all the time. Add the infused milk little by little while stirring into a smooth batter and eventually a silky smooth sauce.
Let the sauce simmer for 5 minutes. Then add the vegan cheese and nutritional yeast and stir so the cheese melts.
Set the oven to 350 F (180 C). Find yourself a large lasagna pan and pour some of the ragu into the bottom. Spread it so it covers the bottom in a thin layer. Pour some bechamel on top. Then cover with dry lasagna sheets. Then, a new layer of ragu, then bechamel and then lasagne sheets. Repeat until you have put the third layer of lasagna sheets in the pan. Top with the remaining ragu and top with the last of the bechamel. Now, add the vegan cheese on top. Bake it in the oven for about 45-50 minutes.
Take it out and let it rest on the counter for 10 minutes. It’s worth it!
Serve with salad, olives, vegan sour cream and vegan “parmesan” if you have some.