Vegan Lasagna with Meat and Béchamel Sauces
Ingredients
Meat sauce
- 1 red onion
- 1 carrot
- 3 cloves garlic
- 1/4 tsp smoked paprika
- 350 g vegan burgers
- 2 cans peeled plum tomatoes
- 2 tsp dried oregano
- 2 tbsp vegan bouillon powder
- 1/2 tsp sugar
- 200 ml boiling water
Béchamel sauce
- 70 g vegan butter
- 60 g plain white flour
- 600 ml plant milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp apple cider vinegar
Assembly and grilled cheese topping
- 1 tbsp tapioca starch
- 2 tbsp water
- 12 lasagna sheets
Preparation
Making meat sauce
If you're using frozen burgers, defrost them fully and break them apart with your hands or a fork to resemble mince.
In a large saucepan over medium heat, pour a drizzle of olive oil and bring to temperature.
Once hot, add the onion, carrot, and garlic and sauté for three minutes until the onion is turning translucent.
Add the paprika and stir to combine, then fry for another minute or two.
Add the vegan mince and stir to combine, fry for two minutes or until starting to brown, adding more oil if needed.
Once the mince is cooked, add the remaining meat sauce ingredients and stir to combine.
Allow to simmer, stirring frequently, until the sauce has thickened and the tomatoes are cooked and broken down, about 10 minutes.
Making béchamel sauce
Melt vegan butter in a saucepan over medium heat
Add flour and cook for one minute to form a roux
Gradually add plant milk while stirring constantly to avoid lumps
Stir in garlic powder, onion powder, and apple cider vinegar, then simmer until the sauce thickens
Assembling lasagna
Preheat oven to 180°C
Mix tapioca starch with water to create a slurry for the topping
In a baking dish, spread a layer of meat sauce, then add lasagna sheets, béchamel sauce, and repeat layers
Top with the tapioca slurry mixture and bake until golden and bubbly, about 30-40 minutes
