How to make
This is a version of lasagna, which is lean with tomato sauce, which can fully satisfy the whims of anyone who loves this type of pasta, but for one reason or another can not consume animal products at the moment.
Well, there really is nothing, that can be compared to a good béchamel with fragrant butter, but this lean version is a way to make lean lasagna truly authentic and not miss anything.
First, start off with the tomato sauce and vegetables.
The onions, celery and garlic are cut into small pieces with a sharp knife or are grinded. Fry them for 7-8 minutes over medium heat and add the vegetables you have chosen to enrich the lasagna. If you have chosen broccoli or other vegetables that do not need long heat treatment, they are added at a later stage.
Fry everything for 2-3 minutes, add tomato puree, salt, sugar, water and basil. Cook the sauce for 25 minutes under a lid and towards the end you can remove the lid and stir to reduce it to the desired density.
Make the béchamel by heating the vegetable oil and frying the flour in it. Pour warm almond milk or other vegetable milk and stir vigorously until a smooth mixture is obtained. Season with white pepper, nutmeg and salt and boil until it has thickened for about 10 minutes.
For more flavor and density of the béchamel, you can add vegan parmesan.
Prepare the lasagna crusts according to the instructions on the package. The ones I use require immersion in boiling water for 3 minutes, then they are strained from the water and you can start arranging them.
Grease a baking pan with oil and pour a thin layer of béchamel. Arrange a layer of crusts, a layer of sauce with vegetables or mushrooms, a little béchamel and some vegan cheese if you like and so on until you run out of products. Finish off with crusts and pour the bechamel over them.
Bake the vegan lasagna at 360°F (180 degrees) for 20-25 minutes.
Enjoy your meal!
