{"id":4907,"date":"2023-05-23T21:48:39","date_gmt":"2023-05-23T21:48:39","guid":{"rendered":"https:\/\/www.very-v.eu\/2023\/05\/23\/lasagne-with-super-creamy-vegan-bolognese-sauce\/"},"modified":"2023-08-04T13:01:54","modified_gmt":"2023-08-04T13:01:54","slug":"lasagne-with-super-creamy-vegan-bolognese-sauce","status":"publish","type":"post","link":"https:\/\/www.very-v.eu\/en\/2023\/05\/23\/lasagne-with-super-creamy-vegan-bolognese-sauce\/","title":{"rendered":"Lasagne with super creamy vegan bolognese sauce"},"content":{"rendered":"
Difficulty<\/h6><\/div>
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Intermediate<\/p>\n<\/div><\/div><\/div>

Preparation<\/h6><\/div>
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45 minutes<\/p>\n<\/div><\/div><\/div>

Cooking<\/h6><\/div>
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30 minutes<\/p>\n<\/div><\/div><\/div>

Portions<\/h6><\/div>
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6<\/p>\n<\/div><\/div><\/div>

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DESCRIPTION<\/b><\/h4>\n

I may be trite, predictable and traditionalist, but lasagna is MY MOST FAVOURETE DISH. I make them not only on special occasions, such as at a birthday party, or a romantic dinner (my guy doesn’t like starred restaurant portions!), but also on Sundays, when I have a little extra time to devote next to the stove.
\nThe first question that might arise to the curious would be: how do I make a vegan ragout? Vegetable ragout is not a mirage! It is well established and an integral part of everyday vegan gastronomy. Therefore, no wizardry is needed to prepare a delicious, rich vegetable ragout that is very reminiscent of meat ragout.
\nThere are several ways to make it, but for this recipe I chose to start with dehydrated soy. It is now easily found in most well-stocked hypermarkets, usually in the plant food or celiac food aisle, or in organic markets.It has an inexpensive cost.
\nLet’s go into the details.Dehydrated soy comes in the form of chunks, or chopped or curls. I chose the chopped one because that is the format that is needed in this recipe.
\nThe soybean chop needs to be hydrated, then soaked in warm water for 20 minutes until it doubles in volume.Soy, although demonized by many, is actually very good for the health of the body and provides a considerable amount of protein. Its use in cooking in recent years has been increasing and numerous products made from it, starting with tofu.
\nOnce the soybean is hydrated, it should be cooked. First, a classic saut\u00e9 of onion and garlic is made in a pan with a round of oil in which to flavor the mince, and then tomato puree is added. The mince will take on a rich flavor and its texture will be very similar to that of meat. Pappardelle also come out very well with this ragout, and I challenge any skeptic to despise or, even, recognize the meat one from the vegetable one, so similar are they!
\nOnce the stir-fry is ready, the mince is poured in and left to flavor and brown. It must almost toast to reach a firmer, more elastic consistency. Only when it has met these two requirements can the tomato puree be added. And then, as with any self-respecting ragout, you let it cook on a low flame for 20 minutes, without letting it dry out too much.
\nThere is also a second question that may arise to the curious: how do I make vegetable b\u00e9chamel?
\nVegetable b\u00e9chamel can also be made quickly and easily. An unsweetened vegetable drink is used, such as soy, or oat, cashew, or almond milk.The important thing is that it should be a vegetable milk with a fat content of more than 7 percent, so that it can make a full-bodied bechamel. Handmade almond or cashew milk is also fine; in fact, it is better than store-bought equivalents because it is healthier.
\nWell, how to make it? In a steel saucepan, extra virgin olive oil is heated, the flour is added, and everything is stirred with a whisk to make a creamy mixture. Vegetable drink is combined with this to achieve a creamy consistency. Of course unfailing nutmeg, pepper and a pinch of salt.
\nFor the pasta, I organize alternately: if I have time I make it by hand, if not I buy dry pasta sheets, which must be blanched in boiling water before composing the lasagna. Composing the lasagna means proceeding in layers in the dish, where the first one on the bottom is the meat sauce, then the seared pasta, the b\u00e9chamel sauce, and so on until the ingredients are exhausted. Best if the last layer is of bechamel sauce, so that it forms a light and delicious crust in the oven.
\nAnd here’s how the all-vegetable, super creamy lasagna takes shape that will delight the taste buds of every one of your guests!Let’s now see below in detail ingredients, amounts and procedure.<\/p>\n<\/div>

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INGREDIENTS FOR 6 SERVINGS<\/b><\/p>\n

For the soybean mince<\/b><\/p><\/h4><\/div>