Vegan Lasagne with TOMAMI Vegan Hack and TOMAMI Toscana / Bayern
Vegan Hack, Vegan Hack
vegan
main course
easy
Torben Ebert
Ingredients for 4 persons
- For the minced vegan meat sauce
- 3 tbsp olive oil
- 1 package Tomami „The vegan Hack“ (200 g)
- 320 g cold water
- 2 tsp salt
- 2 tbsp dried italian herbs
- 2 tbsp TOMAMI Bayern
- 1 diced onion
- 2 diced cloves of garlic
- 1 tbsp tomato paste
- 1 can of tomato
- 2 tsp dried italian herbs
- 100 ml red wine
- For the béchamel sauce
½ Liter vegan milk (cashew or soya) - 2 tbsp vegan butter
- 40 g flour
- salt and pepper
- nutmeg
- 300 g Lasagne sheets
- 200 g frozen spinach leaves (defrosted and expressed)
- 175 g grated mozzarella (vegan)
- olive oil
Preparation
minced vegan meat sauce
Mix the oil, tuscan spice and salt with the vegan mince mix. Stir the cold water, put TOMAMI Toscana and TOMAMI Bayern into the mix. Stir into a homogeneous mixture and leave to soak in the fridge for 30 minutes.
Heat the olive oil in a pan, fry the vegan mince on all sides over a medium heat and break up into small pieces using a spatula. Add the diced onions and garlic. Stir in the tomato paste and fry briefly. Pour over the canned tomatoes, season with salt and pepper. Add the red wine and bring to the boil. Allow the sauce to simmer for a few minutes.
béchamel sauce
Melt the vegan butter over a medium heat. Stir in the flour with a whisk and sweat lightly. Gradually pour in the vegan milk and stir the sauce until smooth. The sauce should simmer over a low heat for at least 20 minutes so that it loses the flour flavour and acquires its typical creamy consistency. Season to taste with salt, pepper and some nutmeg.
Spread some of the mince sauce in a lightly oiled, ovenproof dish and place a layer of lasagne sheets on top. Cover the pasta layer again with the mince sauce and then with a layer of béchamel sauce. Spread a layer of spinach approximately in the centre. Continue stacking up to the top of the dish.
For the last layer (before the cheese), puree a small amount of the béchamel sauce with the mince sauce to form a smooth mixture (this will allow the cheese to brown evenly later). Sprinkle with grated mozzarella cheese.
Bake at 180 °C circulating air for approx. 30 -35 minutes. Leave to stand for at least 5 minutes before serving to make it easier to cut into pieces.
The lasagne can also easily be made vegetarian instead of vegan. Simply replace the vegan cheese, milk and butter with conventional dairy products.
