LASAGNA

Lasagna is probably the dish that won my husband's heart at the beginning of our relationship :)). It was his all-time favorite meal. Since we switched to a plant-based diet, I hadn't even attempted to create a plant-based version of this iconic meat dish - until I gained the right knowledge on how to make a delicious alternative to traditional lasagna. I had a few recipes in mind, and after making the first one, it was recognized and praised by the whole family. I'm excited to share it with you as well. P.S. I will also be testing another recipe, and if my family enjoys it, I will post it on this website too!

Ingredients

• 100 g of walnuts

• 30 g of sunflower seeds

• 250 g of mushrooms

• 0.5 onion

• 3-4 cloves of garlic

• 2 cans (200 ml each) of chopped canned tomatoes (without oil or any additional additives)

• 1 tablespoon of honey or another preferred sweetener

• A splash of red wine (optional)

• 1 tablespoon of cocoa powder

• 50 g of plant-based butter (if unavailable, you can substitute with coconut oil)

• 3-4 tablespoons of flour (wheat or gluten-free, if needed)

• 2 cups of plant-based milk

• Lasagna sheets

• Spices: salt, pepper, chili pepper, Provence or Italian herbs, nutmeg

• A few tablespoons of plant-based cheese (optional)

Instructions

Making the Bolognese sauce:

I soak the walnuts and sunflower seeds for at least an hour.

I finely chop the onions and garlic. I sauté them together with salt and pepper. If your pan needs some fat, add a splash of coconut oil. I then pour in the chopped tomatoes, a splash of red wine and a tablespoon of honey, letting everything simmer on low heat.

While the tomato sauce is simmering, I prepare the “meat.” In an S-shaped mixer, I combine the soaked nuts, sunflower seeds and mushrooms. I blend everything until finely chopped. I add salt and a mix of herbs, stirring well not just with a spoon but also with my fingers to help the mushrooms release their juices and the spices absorb.

I add the “meat” to the tomato mixture. I include a tablespoon of cocoa powder. I mix everything well and let it simmer for another 10 minutes. I taste it and add more spices if needed.

Making the Béchamel sauce:

In a pan, I add plant-based butter, salt, nutmeg and pepper. Once the butter has melted, I add the flour and mix it well to avoid any lumps. Then, I pour in the plant-based milk and, while heating it over low heat, I stir everything until the sauce begins to thicken.

Layering of the lasagna:

I layer the baking dish with Bolognese sauce, lasagna sheets, Béchamel sauce and repeat the process until the dish is full. I finish layering the lasagna with Bolognese sauce. If I have it and want to, I sprinkle some plant-based cheese on top, but it's definitely not necessary. If you don’t have cheese, feel free to skip this step - the flavor won’t change significantly.

I place the lasagna in a preheated oven at 190°C for about 45 minutes.

I serve it with arugula and other juicy vegetables.

BON APPETIT!