Meat-free Lasagna Bolognese

Here is my childhood favorite gone meat free.

You can decide if you wanna make it vegan and avoid using cheese or substituting the cheese for vegan versions. Either way, it's absolutely scrumptious.

I am a huge fan of the #meatfreemonday movement, making more people venture into meals without meat - because, food can be delicious and satisfying even though theres is no meat involved - I promise.


Some of you might know the sauce, from my previous post on the meat free bolognese, So if you are lucky enough to have made a huge batch of that and it's waiting for you in the freezer - just heat up that sauce and skip to step 9.




Meat-free Lasagna Bolognese


Yield: 6 servings

Prep time: 20 minutes

Cooking time: 20 minutes.


Plant based bolognese

Ingredients:

  • 3 carrots

  • 3 celery stalks

  • 2 onions

  • 2 cloves of garlic

  • 250 g red lentils (1 cup)

  • 1 tbsp dried oregano

  • 1 tbsp dried basil

  • 1 tsp dried thyme

  • 4 bay leaves

  • 140 g tomato concentrate

  • 2 cans peeled tomatoes

  • 150 ml bouillon (you can use water and 1/2 a bouillon cube)

  • salt and pepper

  • olive oil

  • balsamic vinegar to taste

Optional ingredients

  • 250 ml redwine (1 cup)

  • 2 star anise

  • 2 twigs rosemary


White sauce (shame on me)

  • 1 l. milk ( I use almond milk - you can use dairy)

  • 4 tbsp. corn flour

  • 50 ml cold water

  • salt and pepper

  • 1/2 tsp grated nutmeg