DTDinner Table

Vegan Lasagna (Ragu + Bechamel)

co-op reference (refrences/Lasagna.pdf) · Prep 45 minutes · Cook 60 minutes

Per serving: 575 cal · 28 g protein · 53 g carbs · 27 g fat

servings

  • Vegan ragu

    2 tbsp olive oil (≈30 mL)
  • 2 medium onions - finely chopped
  • 7 cloves garlic (≈21 g) - minced
  • 700 g vegan mince - about 1.5 lb
  • 1 medium carrot - finely diced
  • 2 celery stalks - diced
  • 1½ jars marinara or crushed tomatoes - 24-28 oz jars, 36-42 oz total
  • 1 cup vegetable stock (≈240 mL)
  • 2 tbsp tomato paste (≈32 g)
  • Salt and pepper - to taste
  • Italian herbs - to taste

  • Vegan bechamel

    5 tbsp vegan butter or olive oil (≈71 g)
  • 5 tbsp flour (≈39 g)
  • 2½ cups plant milk (≈590 mL) - warmed, unsweetened and unflavored
  • ½ tsp salt (≈3 g) - generous
  • ¼ tsp nutmeg - optional but recommended

  • Assembly

    9-12 lasagna sheets - egg-free; 3-4 layers in a 9x13 pan; par-boil if not no-boil
  • 1.5 lb vegan mozzarella (≈680 g) - shredded, for the layers and the top

Instructions

Vegan ragu

  1. Saute the chopped onion in the olive oil until soft. Add the garlic and cook until fragrant.
  2. Add the vegan mince and brown it well. Stir in the diced carrot and celery.
  3. Add the tomatoes, tomato paste, and vegetable stock. Season with salt, pepper, and Italian herbs.
  4. Simmer 20-30 minutes until thick. Do not rush this step - the tomatoes need the time to cook out and deepen.

Vegan bechamel

  1. Melt the vegan butter, or heat the olive oil, in a saucepan over medium heat. Whisk in the flour and cook 3-5 minutes, until pale golden but not browned.
  2. Slowly whisk in the warm plant milk. Simmer, whisking, until it coats a spoon but stays pourable, like heavy cream.
  3. Season with the salt and nutmeg and keep warm.

Assemble and bake

  1. Par-boil the lasagna sheets 4-5 minutes, until flexible but still firm. Skip this if using no-boil sheets.
  2. Spread a thin layer of ragu across the bottom of a 9x13 pan.
  3. Repeat this cycle three times: noodles in full coverage, a drizzle of bechamel, a layer of ragu, then a sprinkle of vegan mozzarella.
  4. Finish the top with noodles, a thick bechamel layer with no ragu, then a heavy layer of vegan mozzarella.
  5. Cover tightly with foil and bake at 375°F for 40-45 minutes.
  6. Uncover and bake another 15-20 minutes, until the top is browned and the edges are bubbling.
  7. Rest 15-20 minutes before cutting, or it will come out sloppy.

Notes