Vegetarian Lasagna Bolognese Recipe

Name: Vegetarian Lasagna Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 bunch baby carrots, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 1/2 lb soy protein granules (meat substitute), reconstituted in 1 2/3 cups cold water; 5 None tomatoes, 3 of them deseeded and diced, 2 sliced; 1 None leek, trimmed, washed and finely diced; 1 1/4 cups tomato juice; 1 pinch paprika; 1 tbsp fresh thyme, finely chopped; 1 None onion, peeled and finely chopped; 1 lb frozen spinach, thawed; 3 tbsp butter or margarine; 1/4 cup all-purpose flour; 3 cups 2% or whole milk; 1 tbsp vegetable stock; 15 sheets lasagna, cooked al dente; 1/4 lb mozzarella, thinly sliced; None None fresh rosemary, chopped, to garnish

Servings: persons

3 tbsp olive oil
1 bunch baby carrots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1/2 lb soy protein granules (meat substitute), reconstituted in 1 2/3 cups cold water
5 None tomatoes, 3 of them deseeded and diced, 2 sliced
1 None leek, trimmed, washed and finely diced
1 1/4 cups tomato juice
1 pinch paprika
1 tbsp fresh thyme, finely chopped
1 None onion, peeled and finely chopped
1 lb frozen spinach, thawed
3 tbsp butter or margarine
1/4 cup all-purpose flour
3 cups 2% or whole milk
1 tbsp vegetable stock
15 sheets lasagna, cooked al dente
1/4 lb mozzarella, thinly sliced
None None fresh rosemary, chopped, to garnish

1
Preheat oven to 400u00b0F. For the bolognese, heat 2 tbsp oil in a pan and saute the carrots and 1/2 the garlic. Add the reconstituted soy protein and cook for 10-15 mins until crumbly. Add the diced tomatoes, leeks and tomato juice and simmer for 5 mins. Season with salt, pepper, paprika and thyme.
2
For the spinach mixture, heat 1 tbsp oil in a pan and saute the onion and remaining garlic. Add the spinach and saute 1-2 mins.
3
For the white sauce, heat the butter in a small saucepan and sprinkle in the flour. Gradually add the milk and vegetable stock, stirring constantly to prevent lumps from forming. Bring to a boil, reduce heat and simmer for 5 mins. Season and remove from heat.
4
To build the lasagna, spread a little white sauce in the bottom of a baking dish and cover with 3 lasagna sheets. Spread with 1/4 of the bolognese, cover with 3 more lasagna sheets, another 1/4 of the bolognese and 1/3 of the white sauce. Cover with 3 lasagna sheets, spread with spinach mixture and cover with 3 lasagna sheets. Spread with another 1/4 of the bolognese and another 1/3 of the white sauce. Cover with 3 lasagna sheets and top with the remaining bolognese and white sauce. Cover the lasagna with the tomato and mozzarella slices. Bake for 40-45 mins until golden brown. Serve garnished with chopped rosemary.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tbsp olive oil, 1 bunch baby carrots, peeled and finely chopped, 2 cloves garlic, peeled and finely chopped, 1/2 lb soy protein granules (meat substitute), reconstituted in 1 2/3 cups cold water, and more.

Yes, Vegetarian Lasagna Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Lasagna Bolognese

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