Nothing is more mouthwatering than a “meaty” vegan lasagna, that will impress even Garfield. 😉 This amazing Vegan Lasagna Bolognese is meat free, rich in plant proteins, and has great texture and taste. 
Instead of mince meat we used #plantbased VEGGOFIX MEATYÂ for the recipe.
Vegan Lasagna Bolognese
recipe for 6 servings
Ingredients
 Vegan mince: 200 g VEGGOFIX MEATY mix, 250 ml water, 2 tbsp oil
  Bolognese sauce: 600 g chopped tomatoes (or 2 cans), 1 tbsp vegan butter/margarine, and (as much as you like) garlic, paprika powder, oregano, thyme, salt, red wine
  Vegan Bechamel sauce: 2 tbsp vegan butter/margarine, 2 tbsp white wheat flour, 300 – 400 g vegan cooking cream, 100 g vegan cheese (grated), nutmeg, salt, pepper
  300 g chopped Champignon mushrooms
  500 g dry lasagna pasta sheets
Preparation
  Put 2 tbsp oil in a large frying pan, add 250 ml water and 200 g VeggoFix Meaty. Mix it well and cook for 10 minutes or until the vegan mince is golden-brown. Add extra oil, in case needed.
  On top of the cooked mince, add the other ingredients for Bolognese sauce and the pre-cooked mushrooms (sliced, boiled and fried). Cook everything for 10 – 15 minutes.Â
  Prepare the Bechamel sauce while the Bolognese sauce is cooking. First, put vegan butter/margarine in a separate pan, then add flour, cooking cream, and spices. Stir constantly to avoid lumps. Add grated cheese and whisk gently until it melts.
  Soak lasagna pasta sheets in hot water for 5 minutes.
  Layer pasta sheets with Bolognese sauce and Bechamel sauce in a ceramic oven tray. The top layer has to be a pasta sheet covered with Bechamel sauce and a bit of grated vegan cheese.
  Bake in the oven for 1 hour at 200 degrees Celsius.
  Tip: to avoid burning the top, cover the oven tray with aluminium foil for the first 30 minutes, then remove it and cook for 30 minutes more.
Just try it! You can thank us later!Â
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Love pasta in any shape and form. Happy to try a tasty recipe without meat.
Happy to help. 🙂