Vegan mushroom Bolognese lasagne

 

A decadent dish made with layers of lasagne, vegan mince infused with the mushroom juices, vegan cheese, and my healthy hidden-bean bechamel.


Hola!

Today I bring you my vegan mushroom Bolognese lasagne. This is a decadent dish made with layers of lasagne, vegan mince infused with the mushroom juices, a rich tomato sauce and indulgent layers of vegan cheese, alternated with my creamy and healthy hidden-bean bechamel. This is not traditionally Spanish, but we eat a lot of pasta in Spain. My family has always been more of a cannelloni club, but I have always liked a lasagne as well. So here it is, my personal recipe. Full of flavour and love. Nobody reads this.

PLANT POWER, MAKE UP!

Use vegan cheese! Also, my vegan bean bechamel recipe, which is made with unsweetened soya milk, it is not only vegan but healthier, thanks to those hidden (blended) beans. Add fibre to your life and make your gut flora happy!

Since this is not the healthiest meal, I would recommend to eat it with some greens. If you eat kale, you check two boxes from your Daily Dozen: greens and cruciferous vegetables.


VEGAN MUSHROOM BOLOGNESE LASAGNE


Serves: 4-5 people
Prep: 15 minutes
Cook: 45 minutes


INGREDIENTS

Lasagne filling
1 big onion, chopped
4 celery ribs, chopped
2-3 garlic cloves, minced
400g vegan mince
300g mushrooms, sliced
1 tbsp. dried oregano
1/2 tbsp. dried thyme
1/4 cup red wine
2 tbsp. soy sauce
500g tomato sauce

Vegan bean bechamel sauce
4 cups unsweetened soy milk
2 tbsp. corn flour
2x 400g cans of butter beans
1 veggie stock cube
1/2 tsp. garlic granules
1/2 tsp. onion granules
1/4 tsp. nutmeg

500g lasagne sheets pasta (the one that doesn't need precooking. I didn’t use it all)
Vegan grated cheese or slices
Salt and pepper


INSTRUCTIONS

  1. Fry the onion and celery until softened and season with salt and pepper. Spray olive oil in the centre, and when hot, add the garlic and fry until fragrant. 
  2. Add the mince, break it up into smaller pieces and fry until turning brown. Add the mushrooms, oregano, thyme, red wine and soy sauce. Season with salt and pepper and fry until the mushrooms are cooked. Add the tomato sauce to the vegan Bolognese and mix it well. Taste and adjust seasoning if needed.
  3. Prepare the bechamel by combining the cornflour with the cold milk in a saucepan. Add in the remaining bechamel ingredients, blend, bring to a boil and simmer until thick, stirring continuously.
  4. Preheat the oven at 200°C. Spread 2 ladle spoons of the bean bechamel sauce on the bottom of a casserole dish. Put a single layer of lasagne sheets to cover it all (mine was 6 sheets, slightly overlapping). Spread half of the filling, top with a layer of vegan grated or cheese slices, and 4 more ladle spoons of bean bechamel. Cover with lasagne sheets, filling, grated cheese, bean bechamel, lasagne sheets, bean bechamel and grated cheese. 
  5. Bake for 10 minutes. Turn the grill on and cook for another 10 minutes or until the top is golden.

Serve with garnish or salad. I microwaved some curly kale with garlic granules, salt and pepper

You can keep it in the fridge for up to 5 days or freeze it, so this is great for batch cooking.

Bon profit!