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The Ultimate Vegan Comfort Food: Vegan Lasagne with Bechamel Sauce
When it comes to comforting and hearty meals, lasagne holds a special place in our hearts. The layers of pasta, rich tomato sauce, creamy béchamel, and savory fillings create a symphony of flavors that satisfy both the soul and the taste buds. In this post, we’re going to embark on a culinary journey and discover how to make a delicious vegan lasagne with a luscious béchamel sauce. We’ll explore the key components, offer some helpful tips, and even answer some frequently asked questions to ensure your lasagne experience is a resounding success.
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The Essentials of Vegan Lasagne
Lasagne, a traditional Italian dish, has been adapted beautifully into the world of plant-based cooking. Let’s break down the fundamental components that make up a classic vegan lasagne:
1. Pasta Sheets: Start with your favorite lasagne pasta sheets. Ensure they’re vegan-friendly, as some brands may include eggs.
2. Tomato Sauce: A rich and flavorful tomato sauce is the heart of any lasagne. You can use store-bought marinara sauce or make your own with tomatoes, garlic, onions, and herbs.
3. Vegan Cheese: Opt for plant-based cheeses that melt well, such as vegan mozzarella or a homemade cashew-based cheese sauce.
4. Bechamel Sauce: The creamy béchamel sauce is a game-changer in lasagne. It’s traditionally made with butter and dairy milk, but we’ll explore vegan alternatives.
5. Filling: Layer your lasagne with a tasty filling. Common choices include sautéed mushrooms, spinach, vegan ground meat, or roasted vegetables.
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Top Tips for Perfect Vegan Lasagne
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- Precook Pasta Sheets: It’s essential to precook the lasagne pasta sheets until they’re al dente. This prevents them from becoming overly soft during baking.
- Layering Order: Start with a thin layer of tomato sauce at the bottom of the baking dish to prevent sticking. Then, alternate pasta, fillings, béchamel, and vegan cheese in layers.
- Cover with Foil: Cover the lasagne with aluminum foil during baking to ensure even cooking and to prevent excessive browning of the cheese.
- Rest Before Serving: Allow the lasagne to rest for a few minutes after baking. This helps the layers set and makes it easier to slice.
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Vegan Lasagne
Ingredients
- 2 tbsp Olive Oil for frying
- 1 Red Onion finely sliced
- 3 Cloves Garlic minced
- 4 Sticks Celery finely sliced
- 1 medium Aubergine cubed
- 1 Courgette cubed
- 4 Cups/650g Vegan Mince (alternatively, used mushrooms or lentils)
- 2 tins Chopped Tomatoes
- 3
tbsp Tomato Puree - 1 heaped tbsp Mixed Herb
- 2 tbsp Balsamic Vinegar
- 2 tbsp Sea Salt
- 2 tbsp Cracked Black Pepper
- 1 Pack Dried Lasagna Sheets
Béchamel Sauce
- 1/2 cup Vegan Butter
- 1/2 cup Flour
- 4
cups Soy Milk/Oat Milk - 1 Onion
- 1 Bay Pinch Nutmeg
- 1 tbsp Sea Salt
- 1 tbsp Black Pepper
Instructions
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First up you need to infuse the milk for the béchamel, in a medium
saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then. -
For the ragu, in a large saucepan placed over medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mixdown for around 3-4 minutes.
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Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.
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Add the vegan mix & stir well. Cook for 2-3 minutes.
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Deglaze the pan with balsamic vinegar & chopped tomatoes.
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Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.
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For the béchamel, in a saucepan add the vegan margarine and place the pan over a low heat.
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When the margarine is melted, add the flour. Using a spatula mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
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Gradually whisk in the infused milk, a little at a time.
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Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
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Pre heat your oven to 180 degrees C.
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Build your Lasagne in your oven proof baking dish, a layer at a time, I like to do – ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.
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Bake the Lasagne in your oven for 45 minutes.
Notes
Nutrition
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Frequently Asked Questions (FAQs)
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1. Can I use gluten-free lasagne noodles?
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- Yes, you can use gluten-free lasagne noodles if you have dietary restrictions. Just be mindful of their cooking time, as gluten-free pasta can cook faster than traditional pasta.
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2. What can I use instead of vegan cheese?
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- You can make a dairy-free cheese sauce using cashews, nutritional yeast, and non-dairy milk. Alternatively, some store-bought vegan cheeses melt well and can be used.
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3. Can I make lasagne ahead of time?
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- Yes, lasagne can be prepared ahead of time and stored in the refrigerator for a day or two. You can also freeze it for longer storage and bake it when needed.
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4. Can I omit the nutritional yeast in the béchamel sauce?
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- While nutritional yeast adds a cheesy flavor, you can omit it if you prefer. The sauce will still be creamy and delicious.
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5. Can I add vegetables to the tomato sauce?
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- Absolutely! Adding sautéed vegetables like onions, bell peppers, and zucchini to the tomato sauce can enhance the flavor and nutrition of your lasagne.
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Vegan lasagne with béchamel sauce is the epitome of comfort food that’s both indulgent and plant-based. With these key components and tips in mind, you’re well-equipped to create a mouthwatering lasagne that will have your family and friends coming back for seconds. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a slice of vegan lasagne heaven!
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inspired by avantgardevegan
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
