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Meal
First course
First course
Difficulty
Medium
Medium
Type of diet
Vegetarian
Vegetarian
Type of diet
Vegan
Vegan
Type of diet
Lactose free
Lactose free
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2. Prepare the vegan parmesan by putting the almonds, gomashio and yeast flakes in a food processor until you obtain a coarse powder.
3. Clean and chop the onion, celery and carrot. Heat the oil in a saucepan and sauté the vegetables. Wring out the excess water from the soy flakes and mushrooms, then add them to the pan and sauté for a few minutes. Add the tomato sauce and simmer over a low heat for about an hour. Season with salt and pepper.
4. Dilute the vegan bechamel sauce with the Soy Drink to make it more liquid.
5. Place a few tablespoons of the soy ragu on the bottom of a lasagna baking pan, then add a small amount of vegan bechamel sauce. Cover with a layer of lasagna sheets, cover with the ragu, bechamel sauce and a spoon of vegan parmesan. Continue until you finish all the ingredients, ending with a layer of bechamel sauce and vegan parmesan.
6. Bake in the oven at 200 degrees C for about 30 minutes.
DIRECTIONS
1. Soak the soy flakes and mushrooms in warm water to rehydrate.2. Prepare the vegan parmesan by putting the almonds, gomashio and yeast flakes in a food processor until you obtain a coarse powder.
3. Clean and chop the onion, celery and carrot. Heat the oil in a saucepan and sauté the vegetables. Wring out the excess water from the soy flakes and mushrooms, then add them to the pan and sauté for a few minutes. Add the tomato sauce and simmer over a low heat for about an hour. Season with salt and pepper.
4. Dilute the vegan bechamel sauce with the Soy Drink to make it more liquid.
5. Place a few tablespoons of the soy ragu on the bottom of a lasagna baking pan, then add a small amount of vegan bechamel sauce. Cover with a layer of lasagna sheets, cover with the ragu, bechamel sauce and a spoon of vegan parmesan. Continue until you finish all the ingredients, ending with a layer of bechamel sauce and vegan parmesan.
6. Bake in the oven at 200 degrees C for about 30 minutes.
INGREDIENTS
1
celery stalk
1
carrot
1
onion
4
tablespoons extra virgin olive oil
70 gr
soy flakes
40 gr
*chopped dried mushrooms
500 ml
tomato purée
250 gr
pasta sheets for lasagna (no pre-cooking required)
600 ml
vegan bechamel sauce
200 ml
OraSì Soy Drink
20 gr
toasted almonds
20 g
gomashio (salted toasted sesame seeds)
10 g
yeast flakes
to taste
salt and pepper
VEGAN LASAGNA
Meal
First course
Difficulty
Medium
Type of diet
Vegetarian
Vegan
Lactose free
Made with
INGREDIENTS
1 celery stalk1 carrot
1 onion
4 tablespoons extra virgin olive oil
70 g soy flakes
40 g* chopped dried mushrooms
500 ml tomato purée
250 g pasta sheets for lasagna (no pre-cooking required)
600 ml vegan bechamel sauce
200 ml OraSì Soy Drink
20 g toasted almonds
20 g gomashio (salted toasted sesame seeds)
10 g yeast flakes
salt and pepper to taste
DIRECTIONS
1. Soak the soy flakes and mushrooms in warm water to rehydrate.2. Prepare the vegan parmesan by putting the almonds, gomashio and yeast flakes in a food processor until you obtain a coarse powder.
3. Clean and chop the onion, celery and carrot. Heat the oil in a saucepan and sauté the vegetables. Wring out the excess water from the soy flakes and mushrooms, then add them to the pan and sauté for a few minutes. Add the tomato sauce and simmer over a low heat for about an hour. Season with salt and pepper.
4. Dilute the vegan bechamel sauce with the Soy Drink to make it more liquid.
5. Place a few tablespoons of the soy ragu on the bottom of a lasagna baking pan, then add a small amount of vegan bechamel sauce. Cover with a layer of lasagna sheets, cover with the ragu, bechamel sauce and a spoon of vegan parmesan. Continue until you finish all the ingredients, ending with a layer of bechamel sauce and vegan parmesan.
6. Bake in the oven at 200 degrees C for about 30 minutes.
DISCOVER MORE RECIPES
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