For the Red Sauce:
2 tbsp. olive oil
1 medium sized, sweet white onion, finely chopped
4 large cloves of garlic – minced
1 799 ml can of whole tomatoes, use your hands to crush
1 cup of water
1 1/2 heaped tbsp vegan pesto
season to taste
1 tbsp. dried thyme
1 tbsp. dried parsley
1 tsp cinnamon
1/2 tsp cloves
2 cups cooked cannellini beans – I used Bob’s Red Mill
2 cups vegan ground round – if you don’t have this use beans
For the Bechamel:
3 heaped tbsp. of vegan butter
3 tbsp. all-purpose flour – I used Bob’s Red Mill
2 tbsp. nutritional yeast – I used Bob’s Red Mill
2 1/2 cups almond milk
1 cup vegan cheese – I used Mozzarella
season to taste
dash of lemon
15 lasagna sheets
garnish with fresh basil
Into a deep large pot add your olive oil and heat for a few seconds before adding your onions. Sautee on medium heat for 5 minutes or until translucent and then add your garlic. Cook for another 2 minutes before adding the rest of your ingredients. Give everything a good mix, bring to a boil then simmer on low with the lid on for 1 hour. During this time you can either relax or make your bechamel!
For the bechamel, melt your butter on low heat in a medium-sized pot. Once melted, add your flour, stir till a ball or more lumpy consistency appears. Add your nutritional yeast and stir more. Now, slowly add your milk and whisk aggressively while cooking on medium-high heat. Stir till you’ve added all your milk and a more silky smooth sauce comes together. Add your cheese, reduce heat and stir – this may take 2-3 minutes to melt depending on your vegan cheese. At the last minute season to taste and add a dash of lemon. Remove from heat and set aside.
Preheat oven to 375F and line a baking sheet with parchment.
To assemble your lasagna simply add 1/4 of your red sauce into the base of an 8×8 baking dish and distribute evenly. Then place 1 layer of lasagna sheets and repeat with 1/4 of your sauce till your top layer (red sauce should be the last layer), note: leave yourself an inch for the white sauce. Using a ladle, ladle the white sauce onto the lasagna and using a spoon to smooth to the edges. Place a baking dish onto the baking sheet and cover with foil and bake for 35 minutes covered and 20 minutes uncovered.
To serve, garnish with basil! That’s it!
This will last in the fridge in a tightly sealed container for up to one week.
The sauce is freezer friendly. Just store in a airtight container. It will last up to 1 week in the fridge.
Keywords: Beans, Casserole, Comfort Food, Lasagna, Vegan, Plant based