Classic Lasagna- my all-time favourite lasagna made with soy granules and vegan red wine. The wine can, however, be substituted with vegetable broth.
This is THE recipe I cannot get enough from! My personal lasagna record is four in one week … so not too much ;). Garfield would be very happy to be my cat! I use to cook and eat these on holidays and I usually take my lasagna baking dish along with me – yes, that’s weird! But I need to take my food and pans with me anyway (so many food and metal allergies 🙁 ) just in case, so it’s probably not the weirdest thing I take along with me. The first time I made this recipe, it wasn’t gluten-free and I am very very happy now that I have found vegan, gluten-free lasagna noodles.
Did you know: July 29th is National Lasagna Day. The name lasagna or lasagne is either derived form the Greek word ‘laganon’, used to describe a flat sheet of dough sliced into strips or from the Greek word ‘lasana’ or ‘lasanon’ meaning ‘chamber pot’, i.e. the dish in which lasagne is made.
- 250 g no-boil lasagna noodles (vegan, gluten-free)
- 125 g soya granules
- 1/2 cup vegetable stock (100 ml)
- 3 onions, chopped
- 5 cloves garlic, minced
- 2 cans chopped tomatoes (à 400 g)
- 1 cup red wine (vegan)
- olive oil
- salt, pepper, chili
- 1/2 cup vegetable stock
- 1/2 cup plant based milk
- 4-5 Tbsp margarine vegan
- 4 Tbsp cornmeal
- 2 Tbsp tapioca starch
- salt, pepper
- Soak the soya granules in the hot vegetable stock for about 5 minutes.
- Heat oil in a large sauté pan and sweat onions and garlic.
- Add the soaked soya granules and brown it for a few minutes.
- Add red wine and stir gently.
- Add the tomatoes and cook on medium heat for about 30 minutes.
- Add salt, pepper and chili to taste.
- Melt margarine in a skillet over low heat.
- Stir cornmeal and tapioca into the melted margarine until smooth (this may take a few minutes)
- Stirring constantly, add milk and broth to the margarine mix and bring sauce to a boil.
- Add salt, pepper, nutmeg and lemon juice to taste.
- Preheat oven to 375° F (190° C).
- Spread a little of the béchamel (about 3-5 Tbsp) in the bottom of a large baking dish. Layer with lasagna sheets so that the base is covered. Spread some of the filling mixture over it and layer with lasagna sheets.
- Repeat layers, with the last layer being lasagna sheets. Then top evenly with béchamel sauce. (Optional: Top with vegan cheese)
- Bake in the preheated oven for about 30-40 minutes.