Get ready to have an amazing cooking experience with these dishes.
Regardless of the occasion, lasagna is always a great option to conquer even the most demanding palates. With vegan options, the dish is even tastier and offers an incredible gastronomic experience, full of flavors and free from ingredients of animal origin. That’s why we’ve brought you four lasagna recipes that will surprise your whole family. Watch!
Tofu and spinach lasagna
ingredients
- 500 g of pasta lasagna no eggs
white sauce
- 1 liter of soy milk
- 8 tablespoons of wheat flour
- 5 tablespoons of vegetable cream
- 600 ml of soy milk cream
Filling
- 400 g of tofu
- 300 g of cooked and chopped spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 pinch of garlic powder
Method of preparation
white sauce
In a pan, melt the vegetable cream over medium heat and turn off the heat. Put the milk in the pan and mix the flour. Turn on the low heat and mix. As soon as a creamy consistency is obtained, pour in the cream and salt. Mix well, turn off the heat and set aside.
Filling
Slightly drain the tofu, but don’t squeeze out all the water. hit it in the mixer until it becomes a soft paste. Transfer to a container and add to the other filling ingredients, mixing well.
Assembly
To assemble the lasagna, coat the bottom of a rectangular baking dish with the sauce. Add the lasagna and then the sauce. Pour half of the tofu mixture over the dough and top with more sauce. Make another layer with the lasagna. Press down firmly on the filling. Repeat the process and finish with the sauce. Cover the refractory with aluminum foil and place in a preheated oven for 40 minutes at 180ºC. Remove the aluminum foil and return to the oven for another 20 minutes. Cut into squares to serve.
soy meat lasagna
ingredients
- 500 g of lasagna without eggs
Tomato sauce
- 1 cup of fine, hydrated soy tea
- 1 chopped carrot
- 1 chopped potato
- 1 chopped onion
- 1 teacup of chopped tomatoes
- 2 crushed garlic cloves
- 5 tablespoons of oil
- 3 teacups of water
- Oregano and salt to taste
white sauce
- 1/2 onion
- 1/2 cup of tea mushrooms
- 1 tablespoon of parsley
- 4 tablespoons of wheat flour
- 3 tablespoons of oil
- 300ml of water
- salt to taste
Method of preparation
Tomato sauce
In a frying pan, heat the oil over medium heat and sauté the onion and garlic. Add the potato, carrot and soy and brown well. Add the tomatoes and water. Season with salt and oregano. Cook boil. Reserve.
white sauce
In a pan, heat the oil over medium heat and sauté the onion and mushrooms. Dissolve the wheat flour in a little water and add it to the mushrooms. Gradually add the rest of the water, stirring constantly. Add the parsley and salt. Cook for 5 minutes and set aside.
Assembly
In a refractory form lay out a ladle of red sauce and lay out a layer of dough. On top, put some white sauce, cover with a layer of pasta and add the red sauce. Keep alternating the layers until you finish with the sauce. Place in a medium preheated oven for about 30 minutes.
Lasagna with cream of corn and spinach
ingredients
- 500 g of lasagna without eggs
- 6 cups of plant milk
- 200 g of green corn
- 3 tablespoons of wheat flour
- 1 tablespoon of vegetable cream
- 1 chopped onion
- 600 g of chopped spinach
- 500 g of sliced vegan cheese
- Basil leaves to decorate
- salt to taste
Method of preparation
Blend the vegetable milk with the green corn and wheat flour in a mixer. Strain through a sieve, place in a saucepan and place over medium heat, stirring until thickened. Season with salt, mix and set aside. In another pan, melt the vegetable cream over medium heat and brown the onion. Put the spinach, add salt and wait for them to wilt. Then add to the beaten mixture.
Spread the corn and spinach cream on the bottom of a mould. Arrange the lasagna, cover with the cream and a layer of vegan cheese. Cover with the cream and another layer of pastry. Repeat the operation until the ingredients are used up. At the end, cover with aluminum foil and bake in a preheated oven at 180°C for 15 minutes. Remove the aluminum foil and return to the oven for another 15 minutes. Remove from the oven, decorate with basil leaves and serve.
Vegan eggplant lasagna
ingredients
- 1 kg of aubergines cut into slices
- 250 g of ground vegetable protein
- 1 onion cut into cubes
- 520 g of tomato pulp
- 200ml of water
- salt to taste
- 200 g of diced vegan cheese
- 1 tablespoon of grated vegan cheese
- Waterfall
Method of preparation
In a pan with water and salt, cook the eggplant for 4 minutes over medium heat and set aside. In a frying pan, fry the ground vegetable proteins with the onion, add the tomato pulp, water and leave on the fire until it lightens. Add the salt and mix. In one form, make layers of eggplants, interspersing them with ground vegetable proteins and vegan cheese. On the last layer, sprinkle with grated vegan cheese and bake in a preheated oven at 180ºC for about 5 minutes. Remove and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
