Fruits & Veggies Monday/Lasagne 🍑🥔🍏🥕

Hello dear gourmets! 🍑🍐🍒🍓

Today I opted for the Lasagne alla Bolognese, because this variant tastes particularly good to my family.

The traditional lasagne belongs to Italy like the Amen in prayer. Lasagna is a classic of Italian cuisine. In this dish, the salted salmon lasagna sheets are laid in layers, which are separated by a filling. Maybe because the lasagna leaves are the only constant ingredient of this dish.

Italian chefs for the first time recorded the recipe of this classic in a cookbook of the Middle Ages.

In southern Italy where the recipe supposedly comes from. There are dozens of recipe variants.

In northern Italy, on the other hand, the lasagna bolognese has mainly spread. In this type of lasagna, the lasagne leaves, the ragout, the bechamel sauce and the grated cheese alternate again and again.

Ingredients for a baking dish (about 20 x 35 cm)

• 250 - 500 g dried Lasagna leaves
• 150 - 200 g of cheese grated (vegan)

For the ragout alla bolognese

• 150 g of soy granules, dry
• 2 cloves of garlic
• 100 g onions
• 100 g of brown mushrooms
• 100 g of carrots
• 1 small zucchini
• 30 g of olive oil
• 200 ml of tomato sauce happens
• 50 g of tomato paste
• 200 ml vegetable stock
• 1 tsp pepper
• 1/2 cayenne pepper
• 2 tablespoons paprika powder
• Oregano, basil and parsley to taste
• salt

Tip: you can also use cooked lentils instead of soya granules!

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For the béchamel sauce

• 80 g butter vegan
• 80 g of flour
• 400 ml of water
• 400 ml of sweet lupine milk or soy milk
• Salt, pepper, nutmeg to taste

Preparation

Cook lasagna leaves in salted water for 3-5 minutes.

Tip: If you do not want to cook the lasagna leaves, you should pay attention to the consistency of the ragout. The ragout should be more fluid in this case. This avoids that the noodles are too hard to serve.

Pour boiling-water over the soy granules and let it steep for ten minutes, then strain into a colander, rinse with cold water and then squeeze out the liquid with your hands.

Finely chop the carrots and garlic in the blender.

Chop onions, cut mushrooms into thin slices, cut zucchini into small cubes.

Heat the olive oil, fry onion, mushrooms, carrots, zucchini and garlic in it for two minutes.

Add the tomato puree, paprika, tomato sauce, broth and the spices and fry for a minute.

Add the vegetable stock and soy granules and mix everything together.

Once the ragout is done, preheat the oven to 200 ° C top and bottom heat.

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Melt the butter for the béchamel sauce, rub in the nutmeg as you like. Add the flour and allow to sauté while stirring. The sauce should not turn brown. Mix the milk and water and pour slowly. Boil the béchamel sauce once, then simmer at low temperature until firm. The entire cooking time for béchamel sauce is approximately 15 minutes.

Brush the bottom of the casserole dish with béchamel sauce. Then alternately with the lasagne leaves, the ragout, the béchamel sauce and sprinkle with the cheese sprinkle. Change these steps as long as they have ingredients. The last step should be the cheese.

Put the lasagna in the oven and bake for 20-25 minutes, until the top layer is golden brown.