Vegan-compatible lasagna

Lasagnes Bolognaise Vegetale

Large quantity , basic ingredients , easy to prepare and delicious , family meals have it all and they are super easy to vegan . This is the case with these lasagna ! A basic recipe for my meal prep !

Preparation: 20 minutes

Cooking: 50 minutes

For 6 persons


Chop the onions and crush the garlic clove , then brown them in a pan with the olive oil.

Peel and cut the carrots into brunoise. When the onions turn translucent, add the carrots to the pan.

Reduce the cashews into small pieces with a knife, then incorporate them into the pan with the tomato flesh , chopped basil , Provence herbs , soy sauce , salt and pepper.

Cook over medium heat for 15 minutes until the sauce reduces and thickens.

Preheat the oven to 180 ° C (th 6).

In a large gratin dish, alternate layers of
lasagna leaves and vegetable bolognese sauce , finish with a layer of sauce so that the pasta does not dry out during cooking.

Bake for 30 minutes.

Take the lasagna out of the oven, cover them with soy cream and malt beer yeast , brown in the oven for an additional 5 minutes and serve with a few lettuce leaves.

Livre de recette de Alice Esmeralda, éditions First

Vegan by Alice Esmeralda at Editions First, € 18.95.

Also discover Merguez without meat and A sweet potato in a field dress .

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