Today, I will be as useless as the “G” in Lasagna.

Today I’m veganizing a traditional “ordinary” recipe, and get it to taste incredible anyway! Because y’all, my vegan lasagna is a true success! It’s simple to make and yet so delicious. Lasagne is a dish that many people use to be familiar with and possibly have many nostalgic memories connected to. I have always thought it would be difficult to make a traditional lasagna vegan, but think again Paulina - you couldn’t be more wrong!

Vegan and… how do I make it gluten free?

You can use vegan mince for this recipe which is either fresh or frozen.

To make this recipe completely vegan, be sure your lasagna noodles doesn’t consist of any eggs. If you want to have it gluten free there are lots of various gluten free lasagna noodle options too available in store, which are actually not that bad. If you are unlucky and can’t find gluten-free lasagna noodles but want something similar to lasagna, try out my vegan moussaka instead.

Perfect lunch box food

Yes. you heard me! Lasagna is for real the perfect food to have with you in food boxes to uni or work. Make a big batch of the lasagna and you have the food done for both lunch and dinner. It’s so practical!

THIS RECIPE IS:

• Vegan

• Egg Free

• Delicious

• Moisty

• Full of flavor

• Great everyday and lunch box food

• A “veganized” traditional recipe

• Works for both families with kids and adults

Vegan lasagna

INGREDIENTS:

Olive oil for frying

1/2 finely chopped onion

2 pressed garlic cloves

500 g frozen or fresh vegan minced "meat"

2 tbsp tomato pure

1 can of crushed tomatoes

1 tsp paprika powder

1 tsp thyme

Salt and pepper

Some leaves fresh basil

Approx 9 optional lasagna noodles

Bechamel sauce:

3 tbsp olive oil 
2 tbsp all round flour
4,8 dl optional unsweetened vegan milk
Grated nutmeg
Salt and pepper

+ grated vegan cheese if desired

+ fresh basil

HOW TO MAKE:

• Heat oven to 200 degrees.

• Finely chop you onion and heat in a frying pan with your garlic. Add your minced "meat" and fry until golden together with tomato pure. . Add crushed tomatoes and spices. Let it simmer for at least 10'. Preferably add some water too so that the sauce won't stick to the pan. Taste and add more salt and pepper if it's needed.

• Béchamel: heat your oil in a skillet. Add your four and whisk with a hand whisk. Add your milk and spices and start mixing.

• Boil your milk while whisking but be careful your milk doesn't get burned or boil over. Boil until thick enough, but remember that the sauce thickens too, when the sauce cools.

• Use a square oven pan. Start by rippling some veg mince in the bottom. Spread out just slightly béchamel. Thereafter spread a layer of the lasagna noodles. Do all of these layers until the ingredients are over, but be sure you end your lasagna with your vegan mince and thereafter the béchamel sauce. If you want too, you can also garnish with vegan cheese.

• Place in the oven for approx 40'. Serve while still warm.