Vegan lasagne: the recipe


After the snow storm of the last Wednesday, I felt in need for some comfort food :)

Although last week’s gelato was delicious, the current temperatures encouraged the preparation of something that included switching the oven on.

Therefore, I made what is probably the most famous Italian comfort food: lasagne, one of the few dishes capable of warming up the belly, the house and the heart :) And since we are on the topic, I proposed you the vegan version. The meat is replaced by the tomato sauce and the besciamelle is prepared with soy milk and olive oil.

Vegan lasagne

(Doses for 4 persons)

  • 250 g of dried lasagne*

  • 500 g of tomato sauce

  • 500 g of soy milk

  • 50 g of olive oil

  • 50 g of flour

  • salt as needed

Start preparing the besciamelle. Pour the flour, the oil and a pinch of salt in a pot and stir them, in order to obtain a batter. Warm up the milk, almost to boil. Slowly pour the hot milk on the batter and stir the besciamelle under a low flame, until it will make a veil on the spoon. Remove the besciamelle from the stove and keep it aside.

Start forming the layers of lasagne. Add salt to the tomato sauce. Spread a bit of besciamelle on the bottom of a oven pan and make a first layer with the lasagne. Add the tomato sauce and the besciamelle. Congratulations, you have just completed the first layer :) Now keep proceeding in the same way till you will almost reach the rim of the pan.

Bake the lasagne in preheated oven at 180 C, for about 30 minutes.

Let me know if you liked them :)

*make sure they do not contain eggs