Indietro

Vegan lasagna

1 h 30 min

First courses

4 people

Ingredienti

200 ml
OraSì Soy Drink
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
20 gr
toasted almonds
20 gr
gomashio (salted toasted sesame seeds)
10 gr
yeast flakes
to taste
salt and pepper

FATTO CON

Sugar-free Soy Drink

SCOPRI DI PIÙ

Procedimento

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.

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