Lasagna with Plant-Based Mince

Short description
A rich and filling lasagna with plant-based mince, tomato sauce, and creamy dairy-free béchamel.

Ingredients

For the filling

• 250 g plant-based mince or soy mince
• 1 onion
• 2 garlic cloves
• 700 g tomato sauce or passata
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 tsp basil
• Salt and black pepper
• 2 tbsp olive oil

For the béchamel

• 500 ml unsweetened plant-based milk
• 3 tbsp flour
• 2 tbsp olive oil or plant-based fat
• 2 tbsp nutritional yeast, optional
• Salt
• A pinch of nutmeg

Additional ingredients

• Lasagna sheets
• Grated vegan cheese, optional

Method

1. Sauté the onion and garlic in olive oil.
2. Add the plant-based mince and cook for a few minutes.
3. Add the tomato sauce, tomato paste, and spices.
4. Let the sauce simmer for 10–15 minutes.
5. For the béchamel, heat the oil, add the flour, and stir well.
6. Gradually pour in the plant-based milk while stirring constantly.
7. Add salt, nutmeg, and nutritional yeast.
8. In a baking dish, layer the tomato sauce, lasagna sheets, and béchamel.
9. Finish with béchamel and, optionally, grated vegan cheese.
10. Bake for about 35–40 minutes at 180°C.

Tip
Let the lasagna rest for 10–15 minutes after baking so it is easier to slice.