Lasagne

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Recipe from: Katinka Ehret

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Category: Italian | Rustic & Traditional

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Published on: 13. July 2020

Lasagne feels like the epitome of animal with animal on animal. And yet here's the good news: it can be made completely without animals and it's really tasty too!

Okay, this isn't about healthy - this is about an attitude to life!!!

It's definitely worth making a large portion of this recipe, as the lasagne still tastes great the next day and can easily be reheated in the tin in the oven.

Homemade cashew cream

Plant-based cream is a great substitute for the familiar animal cream made from fatty cow's milk. And you can also make it yourself very quickly. We use cashews for this recipe. They are simply mixed with water and the creamy whipped cream is ready.

Preparation time: approx. 90 min
Baking time: approx. 30 min

Ingredients for 4-6 portions

100 g soya shreds
Vegetable stock (recipe for vegetable stock paste can be found here)
Frying oil
400 g vegan mince (e.g. Incredible Mince)
some tamari
500 g mushrooms, cleaned and sliced
300 g carrots, peeled and grated
2 small onions, peeled and finely diced
2 cloves of garlic, peeled and finely diced
2 tbsp vegetable stock paste (see recipe here)
2 tbsp smoked paprika
3 tbsp tomato puree
2 tbsp rosemary
2 tbsp oregano
3 tins of chunky tomatoes
500 ml strained tomatoes
vegan crumbled cheese

For the béchamel sauce

100 g cashews
200 ml water
50 g butter
30 g flour
150 g soya cream
250 ml vegetable stock
5 tbsp yeast flakes
1 pinch of salt

Preparation

Soak the soya noodles in hot vegetable stock for approx. 15 mins.

Heat the oil in a pan and fry the vegan mince well. Deglaze with tamari and set aside in a large bowl.

Drain and squeeze out the soya shreds and fry well in a little oil. Add to the fried mince in the bowl and put to one side.

Fry the mushrooms well and add to the mince in the bowl.

Add the carrots and onions to the pan and sauté. Add the garlic and fry briefly. Make a little space in the centre of the pan, add the vegetable stock paste, smoked paprika and tomato purée and fry briefly. Deglaze with a little water and brown again. Repeat the deglazing and browning 2-3 times. This gives the sauce a really intense flavour.

Now add the mince and mushroom mixture, rosemary, oregano, chopped tomatoes and tomato purée. Stir everything well and then simmer for 15 minutes.

For the Béchamel sauce Firstly, make a cashew cream. To do this, put the cashews and water in a good blender and blend everything to a smooth cream and set aside.

Now melt the butter in a small pan, stir in the flour quickly with a spiral whisk (or a whisk) to make a roux.

Deglaze with the soya cream, vegetable stock and homemade cashew cream, add the yeast flakes and mix well. Flavour with salt.

In a large casserole dish, layer the ragout, béchamel sauce and pasta in alternating order, ending with the béchamel sauce and topping with the crumbled cheese.

Bake in the oven at 180 °C for approx. 30 minutes until the cheese is melted and golden brown.

Happy feasting!

Your Katinka

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Categories: Italian | Rustic & Traditional