Lasagne with tempeh bolognese

cook, delicious, High in protein, Recipe, fast, soy, tempeh, tempehmanufaktur, vegan, vegetarian

approx. 45 min. + baking time

Lasagne with tempeh bolognese

Number of portions

INGREDIENTS BOLOGNESE

100 g Tempeh
50 g walnuts
0.25 Onion
1 Garlic clove
0.25 Carrot
0.25 St. Celery
100 ml vegetable stock
62.5 ml red wine or grape juice
125 ml Pass. Tomatoes
0.75 tablespoon tomato paste
0.25 Tbsp brown sugar
A little salt and pepper

INGREDIENTS BECHAMÈL SAUCE

0.125 l (oat) milk
50 ml (oat) cream
12.5 (vegan) buter
0.5 El flour
A little salt, pepper, nutmeg
50 g cheese (substitute)
0.25 Pack of lasagne sheets

Description

A classic of Italian cuisine! Tempeh Bolognese between the layers of pasta dough make this vegan version particularly delicious!

Preparation

Bolognese
Grate the tempeh and fry well in a little oil. Finely chop the walnuts, finely chop the vegetables, add everything to the tempeh and fry well. Stir in the tomato purée, deglaze with red wine and then add the stock and tomato purée. Allow the bolognese to simmer and season to taste. Béchamel sauce
Melt the butter in a pan, stir in the flour and sauté. Gradually stir in the milk and cream and simmer for a few minutes. Season the béchamel sauce to taste with salt, pepper and nutmeg. Lasagne
Pour some tempeh Bolognese into a greased oven dish and cover evenly with lasagne sheets. Spread the béchamel sauce on top and layer the bolognese on top again. Continue layering in this order until the ingredients are used up. The last layer should be the béchamel sauce. Spread the cheese on top and bake the lasagne at 180°C for approx. 40 minutes.

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Tagged cook, delicious, High in protein, Recipe, fast, soy, tempeh, tempehmanufaktur, vegan, vegetarian