Ingredients
Lasagna sheets
- 390 g durum flour
- 200 ml water
- 3 tbsp olive oil
Marinara sauce
- 150-200 g smoked tofu (or other marinated tofu)
- 1 tbsp olive oil
- 1 onion
- 2-3 garlic cloves
- 800 g canned crushed tomatoes
- 1 tbsp tomato paste
- 2 tsp Balsamico
- 2-3 tsp vegetable broth powder
- 2 tsp onion powder
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp sugar
- salt as needed
Vegan “Cheese” Sauce
- 400 ml oat-based cooking cream or other dairy-free cooking cream
- 150 g vegan grated cheese
- 1-2 tsp vegetable broth powder
- 2 tsp corn starch
- For serving: fresh basil
Vegan Lasagna
A new favorite! Here is a recipe for a Vegan lasagna.
Follow these steps - Lasagna Sheets
-
Assemble the Assistent with the stainless steel bowl, dough knife and dough roller
-
Add all the flour into the bowl and start the Assistent at low speed. Add water slowly to the bowl.
-
Add the oil and pull the arm towards the centre of the bowl as needed, to help incorporate the ingredients. Lock the arm 1 inch from the side of the bowl when the dough comes together. Set the timer for 5 minutes and let knead.
-
Place the dough on a floured baking surface and knead for a short time.
-
Cover and let rest in the refrigerator for 30 minutes.
-
Assemble the Ankarsrum Lasagna Roller.
-
Divide the pasta dough into 6-8 parts.
-
Start with 0 and roll a piece of dough through the roller. Flour the dough in between rolling for best results
-
Increase to 2,3 and then to 4 and roll until the desired thickness is reached.
-
Place lasagna sheet on a well floured surface and repeat until all dough is used.
-
This dough makes enough lasagna sheets for 2 lasagnas or you can also make other types of pasta with this dough. Store the leftover dough in the refrigerator well covered in cling film up to 2 days.
Follow these steps - Sauces
-
Preheat the oven to 200 °C ( 392 °F)
-
Press the tofu dry and crumble it into tiny pieces.
-
Dice onion and garlic.
-
Heat oil in a pan and cook the onion and garlic. Add the crumbled tofu and cook until the tofu starts to brown a little.
-
Add tomatoes, tomato paste, Balsamico and other spices and let simmer on low heat under a lid for at least 15 minutes.
-
Cook the vegan cheese sauce ingredients in a saucepan until you have a thick creamy sauce.
To assemble the lasagna:
-
Add first the marinara layer, then lasagna sheets, then the vegan cheese sauce. Repeat until you have finished all the ingredients and the cheese sauce is the last layer.
-
Cook in the oven for about 30-35 minutes or until the cheese layer gets golden.
-
Enjoy with fresh basil!
