The BEST Vegan Lasagna
Total time
Author: The Edgy Veg
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
- In a large pot heat olive oil over medium heat.
- Add onion, carrots and garlic and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.
- Add ground round and cook for 3-5 minutes or until heated through.
- Add Passata, crushed tomatoes, tomato paste, bouillon cubes, basil, oregano, and red pepper flakes. Combine and bring to a boil.
- Reduce heat to a simmer, add agave, taste and season to taste with salt and pepper.
- Cover sauce and simmer, stirring occasionally, for roughly 20-30 minutes or until
- the sauce has thickened slightly.
- While sauce is simmering, prepare vegan bechamel.
- Preheat your oven to 350F.
- Spoon about 1 cup of meat sauce on the bottom of a 9x13-inch baking dish.
- Cover with lasagna sheets, then enough meat sauce to cover the pasta (roughly 2 cups), and then 1 cup of bechamel.
- Repeat layers.
- The last layer should be a think amount of meat sauce topped with bechamel.
- Cover loosely with aluminum foil.
- Bake for 25 minutes.
- Remove foil, and bake an additional 10-15 minutes or until golden and bubbling.
- Remove from oven and garnish with chopped parsley.
- Let stand for 10 minutes before slicing.
- Serve.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/08/22/best-vegan-lasagna-recipe-how-to-make-easy-meatless-lasagna/
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