Vegan lasagne
Simple and foolproof recipe for a classic vegan lasagna with soy ragout
Servings: 6 servings
Const: medium-low
Equipment
- 1 baking pan 30x20 cm
- 1 pot or pan
Ingredients
- 500 g vegan ragù
- 500 ml vegan béchamel
- 200 g lasagna sheets without eggs
- as needed grated vegan cheese
- as needed Olive oil
Instructions
- Sprinkle the bottom of a baking dish (25x15 cm) with olive oil to prevent the lasagna from sticking.
- Also put 1 spoonful of ragout sauce in the bottom of the dish.
- Turn on the oven at 200°C (400°F) static function
- Then start creating your layered lasagna in this order : Lasagna sheets - Ragù - Béchamel sauce - grated veg cheese - a drizzle of oil.
- Then start over with the next layer until you reach the end.
- On the surface of your lasagna put meat sauce, béchamel sauce, grated veg cheese and olive oil in smaller amounts than the layers.
- Put at least 200/300ml of water in the corners before baking to prevent it from drying out in the oven. Bake for 45min/1h.
- Let it rest for 5-10min once removed from the oven and serve!