Vegetarian Bolognese lasagna, the almost authentic flavor of the original
Ingredients
Vegetarian Bolognese:
50 g soy proteins
1 celery stalk
1 carrot
1 onion
2 garlic cloves
olive oil (a drizzle)
15 g tomato concentrate
350 g tomato puree
200 g tomato pulp
1/2 tsp yellow miso
1 tsp thyme
1 tsp oregano (oregano)
1 bay leaf (1 leaf)
100 ml white wine
1/2 vegetable stock cube
130 ml boiling water (100ml + 30ml)
salt
pepper
Béchamel sauce:
70 g wheat flour
60 g butter
300 ml milk
1/2 vegetable stock cube
200 ml boiling water
1 tbsp. tea nutmeg
salt
pepper
8 lasagna sheets
Preparation
Step 1 - Bolognese sauce: chop the onion and garlic. Cut the peeled carrot and celery into very small cubes. If you can't, lightly mash the carrot and celery, as the pieces really need to be small so they become soft when cooked.
Step 2 - In a frying pan, sauté the chopped onion with a little olive oil. Then add the garlic and sauté again. Add the carrot and celery. Season with thyme, oregano, bay leaf and pepper. Add 30 ml of boiling water. Mix, cover and leave on low heat for 10 minutes.
Step 3 - Add the soy protein, tomato concentrate, white wine, miso, Knorr cube and boiling water. Mix. Leave on medium heat for a few minutes, this is the time for the wine to evaporate. Then, on low heat, for 10 minutes.
Step 4 - Add the tomato puree and pulp. Stir, cover and leave on low heat for 20 minutes. After this time, remove the bay leaf and adjust the seasoning, if necessary.
Step 5 - Béchamel sauce: In a small pan, melt the butter and then add all the flour. Mix until smooth.
Step 6 - Add the broth (Knorr cube diluted in boiling water), milk, salt, pepper and nutmeg. Mix and let thicken. In a few minutes, the béchamel will be creamy.
Step 7 - Assembly: Our pan is 14 cm X 22 cm. Place two sheets of lasagna, on top, the Bolognese sauce and another layer of béchamel. Repeat the process until all the ingredients are used up. Bake for 40 minutes at 180°C. Enjoy!
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