Lasagna
A classical Italian dish, although it wasn’t probably ever done in this form in Italy…
| Prep Time | 1-2 hours |
| Cook Time | 1.5 hour |
| Passive Time | 30 minutes |
| Servings |
6 people
|
Ingredients
- 5 cans Tomatoes
- 5-6 cloves Garlic
- Marjoram
- Basil
- Salt
- Garlicpowder If you don't like it, just add a bit more fresh garlic
- Onionpowder If you do not like it, just add one fine-chopped onion instead
- 500 g Härkis If you don't get Härkis, normal minced Soy can be used instead
- 4 Onions
- 4 cloves Garlic
- Salt
- Pepper
- Paprikapowder
- 250 g Cauliflower If available, I use remainings from day before, also other veggies would be okay
- 250 g Mushrooms
- Salt
- Pepper
- 500 ml Oatmilk (10% fat) Or some other fatty milk type
- 4-5 teaspoon Salt
- 3 teaspoon Mustard
- just a bit Herbes de Provence
- 3 tablespoons Dried Yeast
- Flour
- Olive oil
Ingredients
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Instructions
Tomato Sauce
- The tomato sauce needs the most time on the oven, so it is good to start with it. For that, empty all cans into a wide pot and boil it.
- Season the tomatoes with the herbs (Salt, pepper, Marjoram, Basil, Garlic powder, Onion powder) and the sliced garlic.
- Keep it boiling for one hour (low temperature)
'Meat'/Protein filling
- Start to fry 500g of Härkis or any other protein source like soy in a good amount of olive oil.
- Add 4 chopped onion to it
- Once the onions are 'translucent', add the garlic and season it with salt and pepper (it can be on the salty side, as the noodles will take away quite a much salt, although it shouldn't be too salty of course...). Depending on the Härkis or Soy, it might be also nice to add also still a bit of Paprika powder to it.
Veggie filling
- For the veggie filling I just take what is available as remaining e.g. from the last day. If there isn't anything, e.g. 250g of cauliflower and 250g of Mushrooms are pretty good.
- For that, boil the cauliflower soft (actually, if you do not use remainings, it would be a good idea to boil it soft already earlier, so that you do not have to wait here for it...)
- Fry the mushrooms in olive oil and add the sliced cauliflower to it
- Season with salt and pepper.
Topping
- Heat up 500ml of a fatty oatmilk (Soy milk would work as well).
- Add 4-5 teaspoons of salt
- Also add 3 teaspoons of Mustard
- Add a really small amount of herbs of the Provence (depending on your taste, you can also skip those...)
- Further, had a good amount (2-3 tablespoons) of inactive yeast.
- Heat everything up and stir in flower to get it sticky.
Stacking the lasagna
- Take a large oven form and wipe a but margarine into it (or olive oil instead)
- Add a bit of the tomato sauce to the bottom
- Put the first layer of lasagne noodles into the form, add the Härkis/Soy filling on it and a bit of tomato sauce and cover it again with lasagne noodles. Then put the veggies on those noodles and a bit of the cheesy sauce, cover it again with noodles and so forth. Now can can stack it alternating with the different fillings auntil you have used it all. In the end, you stop with a layer of noodles and pour carefully the tomato sauce over, so that everything is covered well.
- Eventually pour the cheesy sauce over the tomato sauce to cover the form with it.
- Put the form for around 20-30 minutes (depending on the noodles) into the oven with 180 degrees. Just test if the noodles are ready with a slim wooden stick.
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