60 Minuten
30 Minuten
We all love the Italian classic: lasagna! But did you know you can get the original taste even without meat? Try it now!
Nährwerte pro Portion
Zubereitung
First chop the onion and garlic. Then cut the celery and carrots into small cubes.
Heat some olive oil in the pot and fry the veggie mince until nicely crispy. Once the mince is crispy, lower the heat and add the vegetables.
When the onions become translucent, you can add tomato paste, salt, and pepper. Then deglaze with the red wine. Afterwards, add the 2 cans of tomatoes to the pot as well.
Let it simmer for about 10-15 minutes. Preheat the oven to 180 degrees Celsius (top and bottom heat).
Meanwhile, prepare the béchamel. Melt the butter over medium heat. Add the flour and stir constantly until a relatively thick but creamy mixture forms. Now slowly add the milk until the desired consistency is reached (it should be creamy but not too thick). Finally, season with salt, pepper, and nutmeg (don’t skimp).
Now for layering: put some olive oil on the bottom of the dish. Then add some of the prepared mince sauce, followed by the béchamel, and finish with the lasagna sheets. Repeat this process until everything is used up. A little tip: better to have one layer less but cover the lasagna with plenty of mince sauce and béchamel. This way, no crispy lasagna sheets form during baking and everything stays nice and soft.
On the last layer, add some Parmesan alternative and bake for 40-45 minutes at 180 degrees Celsius. When you take the lasagna out, be sure to let it rest for 5-10 minutes.
