The perfect lasagna!

SF

Serves 3-4 people

Difficulty level: challenging

Preparation time

1.5 hours

Cooking time

30 minutes

When is it ready?

2 hours

I had this huge crave lately for Italian food, and with (very) limited ordering out options, I rolled up my sleeves, got my pantry all full and happy, and put up this recipe. I swear - if you decide to take the challenge, you won't regret it! Well... on second thought, you won't be able to stop eating it, so you might.. :D

Ingredients

For the tomato sauce

3 tomatoes, diced

1 garlic clove, minced

3 tbsps tomato paste

1/2 tsp sugar

2 tsps salt

1 tsp basil leaves, dry

water as needed (About 1/4 cup if using rather dry tomatoes)

For the Bechamel sauce

3.3oz (100g) vegan butter (see recipe here)

2 full tbsps all-purpose flour

1 cup Silk's milk

For the "meat"

15.3oz (450g) meat alternative, plain (if available. I use 'Simple Truth')

4 Bella mushrooms, thinly chopped

4 Champignon mushrooms,

thinly chopped

1 Yellow onion, diced

Other ingredients

3 tbsps Kite hill's Ricotta

Sunflower oil

Wavy lasagna noodles, 2/3 pack

FYH Parmesan

Let's get cooking!

Making the tomato sauce

In a 3qt pot, place the minced garlic with 2 tbsps of Sunflower oil, and turn on the stove to medium heat. Thirty seconds later, add the diced tomatoes and mix well. Add the rest of the ingredients, mix and cover with a lid. Cook on low-medium heat for 20-30 minutes with occasional stirring.

Making the Bechamel sauce

In a small pot, place the butter and turn on the stove to medium heat.

Constantly stir until the butter melts. Add the flour and continue to stir to get a consistent smooth mixture. Add the milk and constantly stir to get a thick texture. Turn off the stove and remove the pot to avoid burning.

Making the "meat"

On a large pan, fry the chopped onion for about 10-15 minutes on medium heat or until the onion is golden and somewhat translucent.

Add the chopped mushrooms and mix well. Continue to cook for 5 minutes with occasional stirring.

Transfer the onion & mushrooms to a mixing bowl and add the "meat". Add salt & pepper and mix well.

Making the pasta

In a deep pot, boil water and place the noodles in. Cook for 5-7 minutes or until the noodles are partially ready. They will be flexible enough to integrate in the dish, but not fully-cooked, and that's what you want.

Putting together the lasagna

Turn on the oven on 350F/170C.

Choose an oven-safe dish which can contain the noodles of the lasagna (They need to be compatible in size). I used a dish that is 6x9''. You should be able to create about 3 noodles layers, with additional layers in-between.

Lay the noodles side by side on the dish. Generously spread all the Ricotta on the noodles, and on top of it put half of the 'meat' mixture. Then spread 3 tbsps of the sauce on top, and apply another layer of noodles. Spread half of the Bechamel, then the rest of the 'meat', 3 tbsps of tomato sauce and add 1 tbsp of Parmesan on top of that.

Finally, add the last layer of noodles, spread the rest of the Bechamel sauce and then 4 tbsps of tomato sauce and 1 tbsp of Parmesan. Cover with Aluminum foil and place in the oven for 25 minutes. Remove the foil and leave in the oven for 5 more minutes.

Let the lasagna cool for at least 15-20 minutes before serving.