Lasagne Bolognese (Veg.)
A hearty vegetarian lasagne with layers of rich Bolognese and creamy béchamel sauce.
Ingredients
Bolognese Sauce Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cups mushrooms, sliced
- 1 cup soy mince (or vegetarian mince)
- 1/2 cup red wine
- 2 cans diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons tomato paste
- 1 teaspoon sugar
- Salt, pepper, and paprika to taste
- 1/2 teaspoon dried oregano
Béchamel Sauce Ingredients
- 2 tablespoons butter
- 1.5 tablespoons flour
- 235 ml milk
- Pinch of salt
- Pinch of nutmeg
Lasagne Assembly Ingredients
- 8 sheets of lasagne (9x17 cm)
- 50g grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Add the mushrooms and cook for another 2 minutes. Stir in the soy mince and cook until browned.
- Pour in the red wine, let it simmer until reduced. Add the diced tomatoes, Worcestershire sauce, tomato paste, sugar, and spices. Simmer for 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens. Season with salt and nutmeg. Cook for an additional 1-2 minutes.
- Preheat the oven to 425°F (220°C). Spread a thin layer of Bolognese sauce on the bottom of a baking dish. Place a layer of lasagne sheets on top.
- Spread some béchamel sauce over the sheets, followed by another layer of Bolognese. Repeat the layers, ending with béchamel sauce on top. Sprinkle with Parmesan cheese.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbling.
- Garnish with fresh basil before serving.