Lasagne
(Almost) Traditional Lasagne - Serves 8
Over the past few years, this lasagne has become a Christmas lunch tradition in my family and my go to recipe to make for friends and family who are going through a tough time. I think lasagne is the ultimate comfort food.
Ingredients
1 quantity Bolognese Sauce
1/2 cup nuttelex
1/2 cup plain flour
4 cups unsweetened oat milk
200g vegan mozzarella
1/4 tsp ground nutmeg
salt + pepper to taste
500g dried lasagne sheets
Method
Preheat the oven to 180°C.
Prepare the bechamel sauce: In a medium saucepan, melt the nuttelex over low heat, then add the flour and mix into a roux (paste). Cook this roux for at least 1 minute, to cook out the floury taste.
Begin to slowly add the oat milk, 1/2 cup at a time, continuously stirring to avoid lumps forming. Once all of the oat milk has been added, turn up the heat and bring to a boil. Cook for a few minutes, still stirring, until it begins to thicken.
Add 150g of the vegan mozzarella and nutmeg, and stir until melted. Taste and adjust the seasoning with salt and pepper.
Spoon a little of the bolognese sauce onto the bottom of a 6.5 lt capacity baking dish and then begin layering the pasta sheets with bolognese, spreading around 1 cup of bolognese per layer. After 3 layers, spread 3/4 cup of the bechamel sauce on top and then continue layering the remaining bolognese and pasta sheets. Finish with a layer of pasta sheets and spread the remaining bechamel evenly on top.
Sprinkle over the remaining mozzarella and bake for 45-60 mins, until the pasta sheets are cooked through. If the top of your lasagne is browning too quickly, you can always place a some foil tightly over the baking dish to prevent any further browning.
Serve with a light salad; my favourite one to pair with this lasagne is rocket, pear and walnut.
