Lasagna is a wide, flat type of pasta; the word is usually read in its plural form 'lasagne'. Traditionally, the dough was prepared in Southern Italy with semolina and water, and in the northern regions with flour and eggs where semolina was not available. Nowadays in Italy, the only type of wheat allowed for pasta is durum wheat. There is a green coloured version which is made with spinach.
1 finely chopped small onion
2 minced cloves garlic
2 chopped medium tomatoes
30 ml (50g) tomato paste
½ cup sliced button mushrooms
½ cup sliced zucchini
½ cup cubed carrots
½ cup cauliflower florets
½ cup broccoli florets
2 Tbsp mixed herbs
½ cup soya mince (soak in hot water)
2 Tbsp oil
Salt and freshly ground pepper to taste
½ cup vegan margarine
¼ cup cake flour (or 3 Tbsp corn starch)
1½ cup soya milk
1 cup vegan cream
- In a large sauce pan with a heavy base, sauté the onion and garlic in oil until translucent.
- Combine the tomatoes, tomato paste, mushrooms, zucchini, carrots, cauliflower, broccoli, mixed herbs and seasoning and simmer for a few minutes. Then add the soaked soya mince and set aside.
- Melt the vegan margarine in a saucepan. Stir in the flour and cook for 1 minute to make the wite sauce.
- Gradually stir in the soya milk and vegan cream, whisking continuously until the mixture is smooth and thickened. Season to taste.
- In a greased oven dish, layer the white sauce and lasagna sheets, then the soya meat sauce alternately in single layers. Never overlap the lasagne.
- Continue layering in this order, finishing with white sauce.
- Preheat an oven to 180°C. Bake for 30 minutes.
- Garnish with vegan parmesan, basil, and serve with salad.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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