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slice of vegan lasagna on plate.

Vegan lasagna with soya granules

Vegan lasagna with textured protein tomato sauce and white bechamel sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 10-12 pcs wholegrain lasagna noodle sheets.

Tomato sauce

  • 1 onion
  • 4 garlic cloves
  • 1 cup textured soy granulates
  • 3 tablespoon soy sauce
  • 1 large carrot
  • 4 tablespoon tomato paste
  • 1 teaspoon black pepper
  • 2 teaspoon spicy paprika powder
  • 2 teaspoon cumin powder
  • 4 teaspoon mixed dried herbs
  • ½ teaspoon salt
  • 2 cans diced tomatoes 800g

White sauce(Bechamel)

  • 2 tablespoon margarine 30g
  • ½ cup flour
  • 3,5 cups plant-based milk
  • ½ teaspoon white pepper
  • ½ teaspoon grated nutmeg

On top

  • 150 grams vegan grated cheese 1 small bag
  • 2 teaspoon oregano

Instructions
 

  • Wash and grate your carrot. Dice your onion to small cubes.
  • Fry your onion and carrots on a hot pan. Add the peeled and pressed garlic cloves. If you need to, add 2 tablespoon of water or oil to the pan.
  • Add in all your spices, tomato paste, and soy sauce.
  • Add the soy granules and diced tomatoes, stir and let simmer while you make your white sauce.
  • Turn your oven on to 400F
  • Melt your margarine in a pan. Mix the flour in the fat. Add in your plant milk gradually (½-1 cup at a time) while at the same time constantly stirring. Let the sauce thicken up every time before adding more milk. As last add the pepper and nutmeg.
  • Assemble your lasagna: Add ⅓ of the tomato sauce to the bottom of your lasagna pan. Spread it around evenly. Next, add 3-4 lasagna noodle sheets on top.
  • Add ½ of the white sauce on top of the noodles. Layer up with 3-4 noodle sheets. Add the rest of the tomato sauce on top of them.
  • The last layer is noodle sheets and the rest of the white sauce. Sprinkle the grated vegan cheese on top and decorate with dried oregano.
  • Bake at 400 F (200C) for 40-45 minutes. Let cool 10 minutes before serving the lasagna.

Notes

You can store the lasagna in the fridge for up to 4 days. You can freeze lasagna in an airtight container. 
Nutrition for one piece: 400 kcal, 12 g fat, 49,9 g carbs, 18,2 g protein, 9,4 g fiber.
If you cant find strong paprika powder, use regular and add some heat from chili flakes or sriracha. 
Herbs that are good for lasagna: thyme, rosemary, basil, marjoram, oregano. 
 
Keyword vegan