The Best Vegetarian Lasagna
And the Simplest
Making lasagna usually requires several steps. First you prepare the filling, then the bechamel, carefully assemble everything in the baking dish in the right proportions, and finally bake it. That is a lot of work for one course, but lasagna is so delicious that the effort is worthwhile. Here is a reliably excellent recipe for a vegan, gluten-free lasagna that skips one preparation step and is therefore a little simpler. The filling does not need to be cooked separately. Simply grate and mix the ingredients, provided that you use already cooked chickpeas. With plenty of chickpeas and tofu, this lasagna is rich in protein and genuinely satisfying.
I chose gluten-free lasagna sheets and made the bechamel from plant-based ingredients. This time I used coconut oil, oat milk, and spelt flour. Previously I used sunflower oil, almond milk, and oat flour. To be honest, coconut oil was a little too pronounced for me, and I preferred the bechamel made with sunflower oil. To make the lasagna fully gluten-free, use oat flour or another gluten-free flour.
INGREDIENTS
– one package gluten-free lasagna sheets
– one cup cooked chickpeas
– about 100 g smoked tofu
– one large carrot
– two cloves of garlic
– one cup tomato passata
– two tablespoons olive oil
– salt and spices
BECHAMEL
– coconut or sunflower oil
– spelt or oat flour
– plant-based milk
PREPARATION
For the filling, finely grate the carrot and garlic and grate the tofu on the medium side of a grater. Mash the cooked chickpeas with a fork and mix in the tomato passata, salt, pepper, a few tablespoons of olive oil, and a little cayenne if desired. The filling should be moist and well combined, so mix everything thoroughly.
For the bechamel, warm the oil in a pan and add the flour. Once it becomes lightly golden, gradually add the milk, stirring constantly to prevent lumps. I like to season the sauce with nutmeg, salt, and pepper.
Assembling the lasagna is the fun part: begin with pasta sheets, add filling and a little bechamel, and continue in that order. Spread the filling evenly from edge to edge, finish with a layer of pasta, and cover it with a generous layer of bechamel.
Bake for about 40 minutes, or until the top is nicely browned. Serve with something green, perhaps pureed Swiss chard or spinach, or a large green salad. Lasagna is rich, filling, and has a good balance of protein and carbohydrates, so it benefits from a light, slightly acidic, green accompaniment.
In my experience, this is a simple, delicious, and nourishing recipe. Stipe and Nikola love it, and it disappears immediately. The lasagna is a complete meal on its own and will keep you full for a long time. Enjoy!
Invite guests and look quietly impressive. This is a finger-licking recipe that is very hard to get wrong.
