Vegan Lasagne
Preparation : 25 min
Cooking : 30 min
Total time : 55 min Rest : 0 min
2 people
1 onion
0.5 aubergine
1 courgette
1 red pepper
3 garlic cloves
30 ml olive oil
400 g chopped tomato
1 handful of basil leaves
1 tsp salt
1 tsp of black pepper
2 tsp of oregano
1 tsp of sugar
568 ml vegetable stock
3 vegan lasagne sheets
1 tbsp coconut oil
2 tbsp plain flour
600 ml plant-based milk
1 tsp dijon mustard
100 g vegan cheese
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
1. Put the onion, aubergine, courgette, pepper and garlic into the metal bowl. Run EXPERT 15secs/speed 15/0°C.
- 1 onion
- 0.5 aubergine
- 1 red pepper
- 3 garlic cloves
Expert
00:15 / 15 / __°C
2
2. Add the olive oil and sauté all the veg. Run EXPERT 5 mins/speed 1A/100°C.
- 30 ml olive oil
Expert
05:00 / 1A / 100°C
3
3. Add the chopped tomatoes, stock, basil, salt, pepper and sugar and run the SIMMERING programme.
- 400 g chopped tomato
- 1 handful of basil leaves
- 1 tsp salt
- 1 tsp of black pepper
- 1 tsp of sugar
- 568 ml vegetable stock
Simmering
30:00 / 1A / 95°C
4
4. Take the sauce out of the metal bowl and give it a quick rinse.
5
5. Add all the ingredients for the béchamel to the metal bowl and run EXPERT 10 mins/speed 4/95°C.
- 1 tbsp coconut oil
- 2 tbsp plain flour
- 600 ml plant-based milk
- 1 tsp dijon mustard
- 100 g vegan cheese
- 1 pinch of salt
- 1 pinch of pepper
Expert
10:00 / 4 / 95°C
6
6. Layer the lasagne. Start with the sauce followed by a layer of béchamel and then the Lasagne sheets. Repeat 3 times and finish with the white sauce.
- 3 vegan lasagne sheets
7
7. Bake at 200°C for 30 minutes.
