This week's recipe by ursulavita and her vegan lasagne is as comforting as the traditional one, but it is lighter as it is dairy & gluten-free.

Ingredients:

9 lasagne noodles (I used gluten-free)

Ingredients for the ragù:
3 cups vegan mince (or tempeh)
6 tbsp olive oil
1 onion (diced)
2 cloves garlic (crushed)
1 stalk celery (chopped)
1 carrot (diced)
1 can (350 g) crushed tomatoes
1 small can (200 g) tomato paste
2 tbsp dry herbs (basil, oregano, rosemary, parsley)
2 tsp cinnamon
1 tsp salt
1 tsp black pepper
2 tsp fresh basil, chopped

 Ingredients for béchamel sauce:
1,5 cups (300 g) vegan ricotta 
5 tbsp grated Vegan Parmesan Gondino

3 tbsp vegan Parmesan
Basil leaves

👩‍🍳 Method:

1. In a pan heat olive oil, add onion, garlic, mince (or tempeh) and sauté for 10 minutes.
2. Add celery and carrot, and sauté for another 10 min.
3. Add crushed tomatoes, tomato paste, dry herbs, cinnamon, salt and pepper.
4. Simmer for another 20 min.
5. In a separate pot, prepare béchamel sauce. Mix vegan cream cheese and grated Parmesan. (Alternately you can cook soy cream and add corn starch and nutritional yeas.)
6. Bring a large pot of slightly salted water to a boil. Cook lasagne noodles for 5 minutes (al dente). Drain noodles and rinse them with cold water.
7. Preheat oven to 180°C (356°F).
8. To assemble lasagna, spread béchamel sauce on the bottom of a baking dish, then arrange 3 noodles lengthwise and spread the ragù mixture evenly over noodles. Sprinkle grated cheese on the ragù mixture, then place lasagna noodles, spread béchamel sauce, sprinkle with cheese, place lasagna noodles and ragù. Finish by spreading the rest of béchamel sauce and top up with grated vegan cheese.
9. Cover with aluminium foil.
10. Bake in a preheated oven for 25 minutes. Remove foil and bake an additional 20 minutes.
11. Sprinkle with fresh basil and Parmesan and serve 😋

Buon Appetito!