60 Minuten
30 Minuten
We all love the Italian classic: lasagna! But did you know you can get the original taste without any meat? Give it a try now!
Nutritional values per serving
Instructions
First chop the onion and garlic. Then cut the celery and carrots into small cubes.
Heat some olive oil in a pot and sear the veggie mince until crispy. Once browned, reduce the heat and add the vegetables.
When the onions turn translucent, add tomato paste, salt, and pepper. Deglaze with the red wine. Then add the 2 cans of tomatoes to the pot.
Let it simmer for about 10-15 minutes. Preheat the oven to 180°C (top/bottom heat).
Meanwhile, prepare the béchamel sauce. Melt the butter over medium heat. Add the flour and stir constantly until a fairly thick but smooth paste forms. Slowly add the milk until the desired consistency is reached (creamy but not too thick). Finally, season with salt, pepper, and nutmeg (don’t be shy).
Now for layering: Add some olive oil to the bottom of the baking dish. Then a layer of the prepared mince sauce, followed by béchamel, and then the lasagna sheets. Repeat until everything is used up. Tip: Better to have one layer less, but cover the lasagna generously with mince sauce and béchamel to avoid crispy pasta sheets and keep everything nice and soft.
Top the final layer with some parmesan alternative and bake for 40-45 minutes at 180°C. Once removed from the oven, let it rest for 5-10 minutes before serving.
