Vegan Lasagne bolognese

Step 1

Here are four easy steps for the perfect vegan lasagne bolognese:

Step 2

Sauté the celery, onion and carrot in a skillet over medium heat with a drizzle of olive oil and the bay leaf. Once they have turned golden brown, add the lentils and cook over medium-high. Season with salt and pepper. Stir in the red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste. Add 2 cups water (or enough water to cover the lentil mixture) and cook slowly over low heat for at least 20 minutes. Discard bay leaf.

• Celery
• onion
• carrot
• bay leaf
• lentils
• salt
• pepper
• red wine
• tomato paste
• extra virgin olive oil (EVOO)

Step 3

Meanwhile prepare the béchamel: melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3-4 minutes over low heat, until smooth. Heat the milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. Heat the oven to 180°C.

• butter
• flour
• milk
• salt
• nutmeg

Step 4

Butter a 9-by-13-inch baking dish and arrange the first layer of lasagna lengthwise. Evenly spread a layer of sauce over it, followed by the béchamel and a generous handful of grated Parmigiano cheese. Continue to layer the lasagna, sauce and béchamel until you have used the rest of ingredients. Finish with the béchamel, a generous dusting of nutritional yeast, and a few pieces of margarine.

• lasagna sheets
• Parmigiano
• nutritional yeast

Step 5

Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.