Beyond Lasagne…

AuthorElisa Booker
RatingDifficultyIntermediate

Adapted from School Night Vegan's recipe...this blew our minds - so good!

Yields6 Servings
Prep Time35 minsCook Time30 minsTotal Time1 hr 5 mins

'Meat' Sauce
 1 tbsp oil
 1 red onion
 1 carrot
 5 garlic cloves
 ¼ tsp smoked paprika
 350 g Beyond Burgers
 2 cans peeled plum tomatoes
 2 tsp dried oregano
 2 tbsp vegan bouillon powder
 ½ tsp soft brown sugar
 200 ml boiling water
Béchamel sauce
 70 g vegan butter
 60 g plain white flour
 600 ml plant milk
 ½ tsp garlic powder
 ½ tsp onion powder
 2 tbsp apple cider vinegar
Assembly
 1 tbsp tapioca starch
 2 tbsp water
 12 lasagne sheets
 50 g grated vegan cheese (or to taste - optional)

Meat Sauce
1

Break up the beyond burgers in so they form a 'mince' consistency (you can do this further as they start to cook below)

2

Heat up oil in large pan and add onion, carrot and garlic. Sautee for 5 minutes then add the paprika and fry for another 2 minutes.

3

Add mince and fry for 5 minutes ensuring the burgers have broken up to form mince

4

Add remaining 'meat' sauce ingredients and simmer until sauce has reduced and thickened and tomatoes broken down (took about 25 minutes for me)

Béchamel Sauce
5

Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.

6

Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface – keep whisking until the sauce is thick (around 10 minutes).

Assembly
7

Preheat the oven to 180 C

8

Reserve a quarter of the béchamel and set aside. In a lasagna tin wide enough to accommodate three pasta sheets width-ways, place a layer of the meat sauce. Top with three sheets of lasagna pasta, followed by a layer of béchamel and then repeat the process until you have four meat, pasta and béchamel layers. I like to add a sprinkling of cheese to each layer. Place in the oven for 20 minutes

9

While the lasagna cooks, whisk together the tapioca starch and the water until smooth. Add the tapioca slurry to the rest of the béchamel and whisk to combine. Set aside.

10

Once the lasagna has been in the oven for 20 minutes, remove it, add the remaining béchamel (and extra cheese if you like!) and return to the oven for a further 7 minutes. Once 7 minutes are up, open the oven door and move the lasagna to the top shelf. Turn on the grill until browned.

Category, Cuisine

Ingredients

'Meat' Sauce
 1 tbsp oil
 1 red onion
 1 carrot
 5 garlic cloves
 ¼ tsp smoked paprika
 350 g Beyond Burgers
 2 cans peeled plum tomatoes
 2 tsp dried oregano
 2 tbsp vegan bouillon powder
 ½ tsp soft brown sugar
 200 ml boiling water
Béchamel sauce
 70 g vegan butter
 60 g plain white flour
 600 ml plant milk
 ½ tsp garlic powder
 ½ tsp onion powder
 2 tbsp apple cider vinegar
Assembly
 1 tbsp tapioca starch
 2 tbsp water
 12 lasagne sheets
 50 g grated vegan cheese (or to taste - optional)

Directions

Meat Sauce
1

Break up the beyond burgers in so they form a 'mince' consistency (you can do this further as they start to cook below)

2

Heat up oil in large pan and add onion, carrot and garlic. Sautee for 5 minutes then add the paprika and fry for another 2 minutes.

3

Add mince and fry for 5 minutes ensuring the burgers have broken up to form mince

4

Add remaining 'meat' sauce ingredients and simmer until sauce has reduced and thickened and tomatoes broken down (took about 25 minutes for me)

Béchamel Sauce
5

Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.

6

Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface – keep whisking until the sauce is thick (around 10 minutes).

Assembly
7

Preheat the oven to 180 C

8

Reserve a quarter of the béchamel and set aside. In a lasagna tin wide enough to accommodate three pasta sheets width-ways, place a layer of the meat sauce. Top with three sheets of lasagna pasta, followed by a layer of béchamel and then repeat the process until you have four meat, pasta and béchamel layers. I like to add a sprinkling of cheese to each layer. Place in the oven for 20 minutes

9

While the lasagna cooks, whisk together the tapioca starch and the water until smooth. Add the tapioca slurry to the rest of the béchamel and whisk to combine. Set aside.

10

Once the lasagna has been in the oven for 20 minutes, remove it, add the remaining béchamel (and extra cheese if you like!) and return to the oven for a further 7 minutes. Once 7 minutes are up, open the oven door and move the lasagna to the top shelf. Turn on the grill until browned.

Beyond Lasagne…

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