Vegetarian Lasagna with a Bolognese Italian Style Ragout and a Kind of Béchamel Sauce (Roux)
Ingredients
- 1 block tofu, firm
- 2 handfuls of walnuts or pecans, chopped
- 1 big carrot, chopped
- 2 celery stalks, chopped
- 1 onion, finely diced
- 1 can [400 g] diced tomatoes
- 1 can (29 oz or 800g) of tomato puree
- 1/2 cup (120ml) dry red wine or 2 tbsp balsamic vinegar
- 1/2 cup (120ml) of almond milk or other unsweetened plant milk
- 1/2 cup (120 ml) of vegetable broth
- sea salt & pepper to taste
Preparation
First, we prepare the Bolognese ragout. Fry the onion and the garlic in a nonstick pan . Crumble in the pressed tofu, the chopped walnuts, so that we get some kind of ground meat. Add the finely chopped vegetables. Roast the tofu neatly with the other ingredients and deglaze it with a little red wine
Now add the remaining ingredients and taste the sauce. Let the sauce simmer on low heat. Meanwhile, you can cook the lasagna noodles according to the package instructions
For the Béchamel sauce: 3 tbsp whole wheat flour, 3 cups (0.75 l) almond milk, unsweetened, sea Ssalt & pepper, pinch of nutmeg, 6 tbsp vegan parmesan
Repare the Béchamel sauce. Mix all the ingredients in a saucepan and slowly warm. Do not boil it. The sauce becomes thicker. Season the sauce to your taste