Venice Style Vegan Lasagna Recipe
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Venice Style Vegan Lasagna
TOMATO SAUCE
1 each Onion, diced
3 each Garlic cloves, chopped
1 each Carrot, diced
2 tbsp Olive oil
1/2 tsp Fennel seeds, ground
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Marjoram
1 tbsp Parsley
3 cup Tomatoes, chopped
2 tbsp Tomato paste
1 pinch Sugar, optional
Salt & pepper
BECHAMEL SAUCE
2 tbsp Olive oil
2 tbsp Flour
2 cup Soy milk
Salt & pepper
1 pinch Nutmeg
TO ASSEMBLE
Lots of lasagna noodles, preferably green & fresh
1 1/2 cup Peas, frozen or fresh*
1 tbsp Olive oil
Thyme, as needed
TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list
& set aside. Heat oil in a large pot until hot, & saute the chopped
& diced vegetables just until the onion has softened. Add the herbs &
continue to saute stirring occasionally for a few minutes longer. Add
the rest of the sauce ingredients & let simmer for 15 minutes, stir
occasionally. Set aside, once coked.
BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30
seconds. Remove from the heat & slowly beat in the milk, ensuring
that no lumps form. Return to the heat & cook, stirring over medium
heat, until the sauce has thickened. Season with salt, pepper &
nutmeg. Set aside.
TO ASSEMBLE: If using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before
baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna
pan then top with 1/4 of pasta, let the sheets rise up the sides of
the pan. Top with half the bechamel sauce & half the peas. Add
another layer of pasta, another layer of tomato sauce & top with a
third layer of pasta. Add the remaining bechamel sauce & peas. Top
with the rest of the tomato sauce. Drizzle with olive oil & sprinkle
with thyme.
Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.
* If using fresh peas, blanch before adding them to the lasagna
layers.
Recipe by Mark Satterly |
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