The taste of this lasagne is suprisingly good, but you will need to begin early as it takes hours to make. Especially if you have to make the soya chunks first. But trust me, it’s worth it when you taste it!
Ingredients “meat” sauce:
300 g low fodmap soy mince (you’ll have to double the soy mince recipe on this link)
5 dl water
1 leek (only the green part)
50 g parsnip
2 cans diced tomatoes
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons oregano
1-2 tablespoons basil
3-6 tablespoons garlic infused olive oil
Ingredients bechamel sauce:
4 tablespoons vegan margarine
4-5 tablespoons gluten free flour mix
7 dl plant milk
1 teaspoon salt
1/5 teaspoon nutmeg
1 tablespoon nutritional yeast
-gluten free and vegan lasagne plates
-vegan cheese of your choice for topping (optional)
-serve with a low fodmap salad of your choice; the salad on the picture is a simple salad of cucumber, red sweet pepper, tomatoes, lettuce and pine nuts.
Directions “meat” sauce:
1. If you haven’t made the low fodmap soy mince in advance, you will have to do that first. Use this recipe, but double it, to be sure that you have enough. The amount of 300 g dry, prepared soya mince is approxamately.
2. Chop the carrots, leek and parsnip into 0,5 cm cubes. Use a medium sized saucepan to fry it in the garlic infused olive oil, on medium heat for 6-10 minutes. Put the fried vegetables aside so the saucepan is free for the frying of the soy mince. Put the soy mince in the saucepan with some garlic infused olive oil. I don’t know if this is the best way to do it, but since the soy mince was so dry in the saucepan, i poured some water in it to prevent it sticking into the bottom of the saucepan. In total 5 dl water. 🙂 But it worked. After the soy mince has boiled/fried for a few minutes, add the fried vegetables you sat aside along with the rest of the ingredients.
3. Put the saucepan on low/medium heat and let it boil with a lid on for approxamately 60 minutes.
Directions bechamel sauce:
Melt the margarine in a saucepan. Use a whisk and blend in the flour. Slowly add milk, small amounts at a time whisking constantly, until mixture is smooth. Add salt, nutmeg and nutritional yeast.
Directions for putting the lasagne together!
It’s actually quite easy to put the lasagne together. You will need a medium/big casserole like this:
First turn your oven on 225 degrees celcius. Fill the bottom of the casserole with a thin layer of “meat” sauce. Then, cover it all with lasagne sheets. on top of the sheet, make a thin layer of behamel sauce. On top of the bechamel sauce you make a thin layer of “meat” sauce again, and repeat the process until you have no more sauce left. The upper layer has to be the bechamel sauce. How many layers of lasagne sheets you’ll get depends on how deep your casserole is.
Cover the casserole with tin foil and bake inside the oven for 15 minutes. Take it out and remove the tin foil. Spread eventually the vegan cheese of your choice on top (I used this cheese blended with plant milk). Bake inside the oven for another 20-25 minutes until the lasagne is golden-yellowish.!! Yum yum yummyy!! And it smells so delicious!! (I also added some slices of eggplant into the lasagne, as you see in the pictures, but, it wasn’t necessary, and perhaps better without)