Open Lasagne with Soya Bolgnese Sauce
(A romantic serving of two indulgent portions)
1 batch home-made pasta dough (scroll down on our veggie staples page to see recipe)
For the Bolognese Sauce
1/2 Soya Mince/”chunks” (TVP)
2 tbs Olive Oil
1 Stick Celery
1 medium Carrot
1 Bay Leaf
1/2 tsp Basil
1 tbs Tomato Paste
1 tsp sugar
1 cup Chopped Tinned Tomatoes
Salt and Pepper to Season
- First soak the TVP in boiling water or stock for a half-hour. Drain and chop fine, or process into mince-like consistency.
- Warm the olive oil and saute the celery and carrot along with the bay leaf until the vegetables start to soften. Add the tomato paste, herbs and a tablespoon water and stir the mixture to cook the paste for another few minutes.
- Add the chopped tomatoes, sugar and another 1/2 cup of water and partially cover, simmering on medium-low for at least 40 minutes and adding more water if the sauce starts to dry out.
- Stir in the mince and season with salt and pepper. Simmer for another 15 minutes and set aside.
For the Vegan bechamel
3 tbs Olive Oil (use butter if not Vegan)
2 Tbs White Flour
2 cups Soya Milk (use regular milk if preferred)
1 Bay Leaf
1/4 tsp grated nutmeg
- Heat the oil over medium-low in a small saucepan and when warm add the flour. Keep stirring to cook the “Roux” and when it gives off a nutty aroma (should take a few minutes) immediately turn the heat to low and gradually whisk in the milk bit by bit. Then add the bay leaf and nutmeg.
- Slowly bring the temperature up to simmer again, continuously whisking as you go to break down any lumps and produce a nice, smooth sauce.
- Reduce, stirring regularly until it has reached the consistency of thick double-cream. Remove the bay leaf, cover and set aside (if it cools as you assemble you may need to add a little more milk and warm it through as it thickens as it cools down).
To assemble the Lasagne
- Cook your noodles sheets in boiling salted water for about 4-5 minutes. Drain.
- Place a layer of the Bolognese sauce over the bottom of the plate, then add two noodle sheets (criss-crossed or side by side)
- Add another layer of Bolognese then a layer of bechamel, then another two noodle sheets. Repeat for at least another two layers or until you’ve used up your noodles. Sprinkle with parmesan (or Vegan Parmesan) and serve hot.