Vegan Lasagne

Light vegan lasagne

Ingredients:
vegan lasagne pasta
extra virgin olive oil
2 white onions
red wine
2 carrots
2 stalks of celery
minced soy
shoyu
tomato sauce
chilli
vegan bechamel sauce (white sauce)
sheese vegan cheese

Method:
Boil pasta for lasagne, gently oiling them with extra virgin olive oil using a kitchen brush; place them in a tray. Then prepare a delicious vegan ragout sauce: sauté an onion, add red wine and chopped carrots and celery. When done, add soy, soy sauce and a little vegetable broth, previously prepared by simply boiling a carrot, an onion and a bit of celery. Cook it for about ten minutes, to let the soy get savoury; then add tomato sauce and chilli and cook for half an hour. When ready, start with the preparation of the lasagne. I used a ready made vegan white sauce and then I started with to the preparation of the layers in a baking pan with baking paper: pasta, bechamel sauce, ragout and a hearty sprinkling of vegan sheese… and so on, until the end. I baked them for twenty minutes in the oven, turning the grill on for the last 10 minutes… good good good …

Chef: Kia from VeganBlog

1. EleonoraNW3 2 December 2010 at 14:58

   

   So good! Perfect for a Christmas Eve’s Supper or a Christmas Lunch.. or a normal day

   
   
2. Cassandra78 2 December 2010 at 18:43

   

   Oh my…I’m licking the screen
   slurp