ItalianEmilian
Vegan Lasagna
by Cucina con Ruben · 548K subscribers on YouTube
In this video, Ruben and Le Coliche prepare a surprising vegan lasagna with a plant-based ragù and béchamel sauce. A tasty and cruelty-free recipe that tastes like the real thing.
- Cook
- 30 min
- Servings
- 4
- Difficulty
- medium
Ingredients
17 items- Macinato Veganovegan mince
- Olive Oil
- Onion
- Carrot
- Celery
- Tomato Passata
- Red Wine
- Rosemary
- Salt
- Pepper
- Burro Veganovegan butter
- Flour
- Plant Milkplant milk (soy or other)
- Nutmeg
- Provola Affumicata Veganavegan smoked provola
- Parmigiano Veganovegan Parmesan
- Foglie di Lasagnalasagna sheets (no-boil or pre-cooked)
Method
- Heat a wide stainless steel pan with a little oil and add the vegan minced meat. Use a whisk to break it up into small grains.
- Finely chop onion, carrot, and celery. In a separate pan, sauté them in oil until softened.
- Add the sautéed vegetables to the vegan mince and mix well.
- Add tomato passata, red wine, rosemary, salt, and pepper. Cook for about 20 minutes until the sauce thickens and flavors meld.
- Prepare the béchamel: melt vegan butter in a saucepan, stir in flour to form a roux. Gradually whisk in plant milk, stirring continuously to avoid lumps. Season with nutmeg, salt, and pepper. Cook until thickened.
- Assemble the lasagna: spread a thin layer of béchamel on the bottom of a baking dish. Add a layer of lasagna sheets, then béchamel, vegan ragù, vegan smoked provola, and vegan Parmesan. Repeat layers until all ingredients are used, finishing with béchamel and cheese.
- Bake in a preheated oven at 200°C (400°F) for about 30 minutes until golden and bubbling.
- Allow the lasagna to rest for a few minutes before serving.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
