Hi everyone! It’s been a month since our last upload. We’ve been busy at work lately but of course we will make sure to upload from time to time! We’ve been really preparing for this recipe as we wanted to make it an authentic Italian Lasagna. Thank you so much to our Italian friend, Rosella for giving us inspirations and advice on how to make it very authentic. Hope you’ll like our VEGAN LASAGNA!
SPINACH DOUGH
Ingredients:
- Fresh Spinach leaves- 40g
- Water- 80ml
- All-purpose flour- 100g
- Salt-pinch
Procedure:
- Separate the spinach leaves from its stem. Only the leaves we will use for our dough. Don’t worry, we will use the stems for the Ragu sauce later on. So don’t throw it!
- Wash and blend the spinach with the 80ml of water
- In a large bowl, mix the flour, salt and the spinach puree. Mix until the dough is smooth. You can add a bit of water if you think it is too dry and still difficult to knead.
- After kneading, form into a ball and cover with plastic wrap. Rest in the fridge for about an hour.
- After an hour, take out the dough from the fridge and cut it in half. In our case, we used a pasta maker and roll it until level 5. You can also use a regular rolling pin! no problem about that! After rolling the dough into desired thickness, Cut the dough into Lasagna size You can cut the pasta according to the size of your baking tray.
- In a salted boiling water, blanch the pasta sheets. No need for it to be fully-cooked because we will cook it in the oven.
- After blanching, cool down in a running water or ice bath. Dry it out and set aside while making the sauce.
Note: I suggest resting the dough so that it would be easier to work with when you put it in the pasta maker.
RAGU SAUCE
Ingredients: ( You can choose any vegetable of your choice)
- King oyster mushrooms- 2pcs
- Eggplant- 2pcs(Cut into small dices)
- Zucchini- 2pcs (Cut into small dices)
- Celery- 1stem (Cut into small dices)
- Spinach stems- from the dough (Chopped)
- Garlic- 6 cloves (Minced)
- White onion- 1pc( Minced)
- Fresh Parsley- (Roughly chopped)
- Boiled soy meat- 50g
- Tomato paste- 36g
- Tomato sauce-590g
- Vegetable stock or water-200ml
- Salt and pepper- to taste
BOUQET GARNI
- Bayleaf- 1pc
- Black peppercorns- 5pcs
- Fresh red chili- 1pc
- Fresh herbs( Thyme, rosemary and parsley)
Procedure:
- Chop the vegetables
- In a large pot, saute the garlic and onion with olive oil
- Add the rest of the mushrooms and vegetables and saute continuously add some salt.
- When the vegetables are half-cooked, add the tomato paste and tomato sauce simmer for about five minutes.
- Cover the vegetables with vegetable stock or water, simmer for five minutes more.
- Season with salt and pepper
- Finish with some chopped parsley
BECHAMEL SAUCE
Ingredients:
- Olive oil- 20ml
- All-purpose flour- 20g
- Soy milk- 400ml
- Black pepper and salt to taste
- Vegan cheese-optional
Procedure:
- In a sauce pan, preferably non-stick pan, mix the flour and olive oil using a rubber spatula cook in low heat.
- When the roux became sticky, add a ladle of soy milk and continuously mix. Make sure the heat is low to avoid burning the flour.
- Just mix and add the soy milk little by little to incorporate the milk and the roux
- Repeat the process until you create a smooth texture of bechamel. Finish by seasoning with salt and pepper. You can add some pinch of nutmeg and cheese too!
There you cave all the important things you need for your lasagna! All you have to do is to layer!
- In a non-stick square baking tray, layer some ragu sauce and drizzle with some olive oil. This will prevent the lasagna from drying out.
- Layer some lasagna sheets, put some ragu and bechamel sauce. Sprinkle some Vegan cheese of your choice! I’m using a Vegan cheese from MARUSAN. I will share the link down below! 🙂
- Repeat the process and finish with more cheese and olive oil.
- Cover the Lasagna with aluminum foil and bake in the pre-heated oven for 30minutes at 180 degrees celsius.
- After 30 minutes, remove the cover and bake more for about 5minutes just to add some color to your cheese! That’s it!
Serve with some salad on the side and baguette bread!
Have a VegaNice Lasagna time!
Soy meat from Maisen Genmai
https://translate.google.co.jp/translate?hl=&sl=ja&tl=en&u=https://www.maisen.co.jp/shopping/productlist.htmlVegan Cheese and soy milk from Marusan
https://www.marusanai.co.jp/