Vegan Lasagna Bolognese
Even Garfield would tip his hat to this lasagna!
Let's face it: we're all a bit like Garfield - we hate Mondays and love lasagna! and especially this vegan lasagna bolognese , because it is really addictive! The smoked tofu is first finely crumbled and then fried, giving it a surprisingly close approximation to ground meat in both consistency and flavor, which gives the lasagna its authenticity.
I'm usually a supporter of béchamel sauce in lasagna, but in this version I decided to use a sauce made from soy cream and I must say that I was pleasantly surprised. Otherwise, this recipe does not need many ingredients and is thus a super alternative when at the end of the money is once again too much month left.
For one baking dish you need:
For the tofu mince:
350g smoked tofu
1 tbsp. oil
2 tsp. minced meat seasoning
1 tsp. salt
1 tsp. smoked paprika
1/2 tsp. pepper
For the tomato sauce:
500g strained tomatoes
500g chopped tomatoes
2 cloves of garlic
2 tbsps. tomato paste
1,5 tsp. salt
1 tsp. pepper
1 tsp. paprika, sweet
1 tsp. paprika, red hot
1/2 tsp. chili flakes
1 tsp. Italian herbs
1 tbsp. oil
For the cream sauce:
500ml soy cream
1 tsp. herb salt
1/2 tsp. pepper
1/4 tsp. nutmeg
200g vegan grated cheese
Preheat the oven to 350°F (180°C) top and bottom heat.
Press 350g of smoked tofu between two layers of kitchen roll.
Then cut it into coarse cubes and put it into a blender with 1 tablespoon of oil, 2 teaspoons of minced meat seasoning, 1 teaspoon of smoked paprika and 1/2 teaspoon of pepper and chop it until crumbly.
Spread the tofu crumbs on a baking sheet and put them in the oven for about 20 minutes. Mix occasionally.
Peel 1 onion and 2 cloves of garlic and chop both finely.
Heat 1 tbsp. oil in a pan and sauté onions and garlic until translucent.
Add 2 tablespoons of tomato paste and sauté briefly.
Add 500g chopped and 500g strained tomatoes and season with 1.5 tsp salt, 1 tsp bell pepper, 1 tsp sweet paprika, 1 tsp hot paprika, 1/2 tsp chili flakes and 1 tsp Italian herbs.
Then let the sauce simmer for 10 minutes with the lid closed.
Lastly, add the baked ground tofu and stir it in.
Season 500ml soy cream with 1 tsp herb salt, 1/2 tsp pepper and 1/4 tsp nutmeg.
Grease a baking dish and line the bottom with lasagna sheets. Follow with a layer of Bolognese and lastly the seasoned cream. Then start again with the same order (lasagna plates - bolognese sauce - cream sauce). Continue in this order until everything except the cream is used up (in my case there were 3 layers).
Finish with a layer of lasagna sheets, spread the remaining cream on top and sprinkle everything with the vegan grated cheese.
Put the lasagna in the oven at 350°F (180°C) convection oven for about 40 minutes.