This quick, easy-to-assemble Vegan lasagna is the perfect meatless comfort food that you were looking for. So effortless and yet so indulgent, I have no doubt it will become a new family-favorite of yours!
240grveggie mince(see notes for plenty of substitutions)
250mlsoy creamor bechamel
herbs + spicesdried or fresh
nutritional yeastor vegan parmesan
Instructions
Pre-heat your oven at 410°F/210°C.
Cook your tomato sauce in a pot adding the crushed garlic, the herbs and spices of your choice (either dried or fresh) and salt and pepper. When it comes to herbs I used oregano, and for spices I add a pinch of paprika. But feel free to use what you like!
Set aside to cool.
In a large oven proof dish, add enough tomato sauce to cover the bottom. Add enough lasagne noodles to cover the tomato sauce (break some apart if needed). Finally add a layer of soy cream (go well into the corners of the dish), sprinkle some nutritional yeast.
Repeat the previous step until the dish is 3/4 full. The sauce will bubble while cooking so leave some space on top.
Cook at 410°F/210°C for about 40/45 minutes depending on your oven, until the top starts to brown.
Bonus tip: let it cool down for 10 minutes in order to be able to cut perfect slices like you see in these pictures, otherwise it will just be a warm blob onto the plate (still yummy but less appealing to the eye and possibly lava-like hot!)
Notes
I'm using a wonderful veggie mince by Sojasun, but if you don't want to use a prepackaged ingredient or you don't find/have one at hand, there's plenty of ways to substitute it:
- lentils are the perfect substitute for every "minced meat" need - try them for your Vegan bolognese sauce and you won't believe how incredibly good they are;
- crumbled tofu makes for a very good substitute, full of protein, too;
- finely chopped mushrooms have the perfect consistency and a great taste obviously;
- nuts, especially crushed whole nuts add flavor and consistency to every bite.