Venice Style Vegan Lasagna Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
TOMATO SAUCE
1 each: Onion, diced
3 each: Garlic cloves, chopped
1 each: Carrot, diced
2 tbsp: Olive oil,
1/2 tsp: Fennel seeds, ground
1/2 tsp: Basil,
1/2 tsp: Oregano,
1/2 tsp: Marjoram,
1 tbsp: Parsley,
3 cup: Tomatoes, chopped
2 tbsp: Tomato paste,
1 pinch: Sugar, optional
Salt & pepper,
BECHAMEL SAUCE
2 tbsp: Olive oil,
2 tbsp: Flour,
2 cup: Soy milk,
Salt & pepper,
1 pinch: Nutmeg,
TO ASSEMBLE
Lots of lasagna noodles,, preferably green & fresh
1 1/2 cup: Peas, frozen or fresh*
1 tbsp: Olive oil,
Thyme, as needed
Directions:
TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list
& set aside. Heat oil in a large pot until hot, & saute the chopped
& diced vegetables just until the onion has softened. Add the herbs &
continue to saute stirring occasionally for a few minutes longer. Add
the rest of the sauce ingredients & let simmer for 15 minutes, stir
occasionally. Set aside, once coked.
BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30
seconds. Remove from the heat & slowly beat in the milk, ensuring
that no lumps form. Return to the heat & cook, stirring over medium
heat, until the sauce has thickened. Season with salt, pepper &
nutmeg. Set aside.
TO ASSEMBLE: If using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before
baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna
pan then top with 1/4 of pasta, let the sheets rise up the sides of
the pan. Top with half the bechamel sauce & half the peas. Add
another layer of pasta, another layer of tomato sauce & top with a
third layer of pasta. Add the remaining bechamel sauce & peas. Top
with the rest of the tomato sauce. Drizzle with olive oil & sprinkle
with thyme.
Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.
* If using fresh peas, blanch before adding them to the lasagna
layers.
Recipe by Mark Satterly
Source from luhu.jp
& set aside. Heat oil in a large pot until hot, & saute the chopped
& diced vegetables just until the onion has softened. Add the herbs &
continue to saute stirring occasionally for a few minutes longer. Add
the rest of the sauce ingredients & let simmer for 15 minutes, stir
occasionally. Set aside, once coked.
BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30
seconds. Remove from the heat & slowly beat in the milk, ensuring
that no lumps form. Return to the heat & cook, stirring over medium
heat, until the sauce has thickened. Season with salt, pepper &
nutmeg. Set aside.
TO ASSEMBLE: If using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before
baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna
pan then top with 1/4 of pasta, let the sheets rise up the sides of
the pan. Top with half the bechamel sauce & half the peas. Add
another layer of pasta, another layer of tomato sauce & top with a
third layer of pasta. Add the remaining bechamel sauce & peas. Top
with the rest of the tomato sauce. Drizzle with olive oil & sprinkle
with thyme.
Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.
* If using fresh peas, blanch before adding them to the lasagna
layers.
Recipe by Mark Satterly
Source from luhu.jp