Vegan lasagne bolognese

Name: vegan lasagne bolognese
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 2 medium sized onion; 2 stem celery; 250 g winter carrot; 5 el mild olive oil; 3 toe garlic; 20 g fresh Italian herbs; 125 ml South Africa smooth red house wine; 100 ml tap water; 800 g canned; 400 g The Vegetarian Butcher has been hacked loose; 50 g wheat flour; 700 ml almond drink unsweetened; 4 el noble yeast flakes; 1 tl ground nutmeg; 9 lasagne; 2 vine tomato

Lasagna bolognese without meat and fish, but vegan with vegetables, polpa, vegetarian minced meat and noble yeast flakes.

Ingredients

Kitchen Stuff

1 large baking dish (20 x 30 cm)

Directions

Chop the onion, cut the celery and carrot into cubes of ½ cm.
Heat the oil in a skillet and fry the onion, celery and carrot for 10 minutes on medium heat, keep on shoving well.
In the meantime, cut the garlic finely. Remove the leaves and needles from the sprigs of fresh herbs and cut finely.
Add the fresh herbs, garlic, red wine, water, and minced meat to the vegetables and cook for 30 minutes with the lid on the pan.
Sprinkle with salt and pepper.
Preheat the oven to 180 ° C.
In the meantime, heat the rest of the oil in a skillet, stir in the flour and let it cook for 5 minutes on low heat until the flower starts to light.
Raise the heat a little and add the almond milk in shoots while stirring.
Add the noble yeast flakes and nutmeg and season with salt and pepper. Keep stirring until you get a bechamel sauce, this takes about 10 min.
Spoon a little tomato sauce on the bottom of the baking dish and spread the lasagne sheets over it.
Divide ⅓ of the bolognese sauce and then ⅓ of the bechamel sauce repeat until you have 3 layers.
Cut the tomatoes into thin slices and spread over the top of the lasagne.
Bake the lasagne in the middle of the oven in about 45 minutes until golden brown and done. Cover halfway if the tomatoes get too dark.