VEGETARIAN LASAGNA

I believe I’ve never faced a problem lasagna couldn’t solve. That’s probably not right, but it sure feels right. On a less dramatic note, if you need to feed a small group of people, this is a delicious alternative. You may consider doubling the recipe, as you will want those leftovers.

VEGETARIAN LASAGNA

Recipe by Beet the RushCourse: DinnerDifficulty: Medium
Servings

8

servings
Prep time

35

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 250g lasagna noodles

  • 100g mozzarella

  • TOMATO SOY SAUCE
  • 1 cup soy mince (TVP)

  • 2 tablespoons soy sauce

  • 1 tablespoon vegetarian Worcestershire sauce

  • 2 tablespoons olive oil

  • 1 onion

  • 1 celery stalk

  • 1 carrot

  • 2 garlic cloves

  • 1/3 cup wine

  • 1 can tomato puree (+1 can of water)

  • 2 teaspoons tomato paste

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 10g dark chocolate

  • WHITE SAUCE
  • 80g flour

  • 80g butter

  • 1l milk

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ to ½ teaspoon nutmeg

Directions

  • In a small bowl, mix 1 cup of soy mince, 2 cups of water, 2 tablespoons of soy sauce and one tablespoon of vegetarian Worcestershire sauce. Let it soak for at least half an hour.
  • Chop the onion, the carrot and the celery. Add them to a pan, along with 2 tablespoons of olive oil. Sauté over medium heat for 5 minutes and then add 2 minced garlic cloves. Let it cook for a few more minutes, until the vegetables soften.
  • Add the wine to the pan and let it reduce.
  • Add a can of tomato puree and a can of water.
  • Season with salt and pepper, add the tomato paste and the dark chocolate, and let it come to a simmer.
  • Drain the soy mince and add it to the pan. Cook over medium heat for 25 min, or until the sauce thickens and the vegetables are tender.
  • In a saucepan, melt 80g of butter over medium to low heat. When the butter is melted, add 80g flour and whisk until smooth. Let it cook for about a minute.
  • Slowly incorporate 1l of milk, whisking constantly.
  • Season with ½ a teaspoon salt, ¼ of a teaspoon of pepper and ¼ to ½ a teaspoon of nutmeg. I use ½ a teaspoon, as I love it, but start with a pinch and then add more, according to your taste.
  • Let the sauce cook for about 5 minutes, or until it starts to bubble.
  • Heat the oven to 200º.
  • Spread half of the tomato soy sauce onto the bottom of a baking dish. Top with 4 lasagna noodles. Then add 1/3 of the white sauce. Repeat the layers of noodles, tomato soy sauce, noodles and white sauce. Finish with 4 more noodles and the rest of the white sauce. Depending on the size of your dish, the layers may vary: just make sure you end on the white sauce, and then layer as convenient.
  • Bake for 20 minutes and then top with 100g of mozzarella. Bake for 10 minutes, or until the cheese is golden brown and the noodles are soft when pierced with a fork.

Notes

  • Prep time includes soaking the soy mince. If you’re in a hurry, you may soak the soy for a little less time, but it wouldn’t be as soft.
  • Check the label on your Worcestershire sauce to make sure it is vegetarian, as it frequently is not.  
  • I usually use red wine, but white wine will be just fine. I have even used vermouth with success.
  • I don’t cook the noodles before assembling the lasagna. It´s extra work and I think it isn’t essential. If you prefer to cook them in advance, adjust your oven time.
  • Alternatively, you may add the cheese immediately after layering the lasagna, and let it cook for 30 min in the oven. Really depends on how you prefer your cheese: melty or crispy.

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