By thefoodiebunch.com
Creamy Lasagna Bolognese
Instructions
Prep:45minCook:40min
I love lasagna. It is one of my favorite comfort food to eat because it looks like you slaved for hours and hours on it when in reality, you just whipped it together in about 45 minutes. I used to make my lasagna using cashew-ricotta cheese, but lately, I've been craving a creamier cheese substitute. I was researching recipes when it occurred to me that a vegan béchamel–AKA white sauce– could solve all of my problems. A classic white sauce is delicious. Chefs often weigh the sauce down with loads of cheese, but the delicate flavor is amazing on its own. Creamy, rich, and full of savory flavor, this sauce is the perfect vegan substitute for a thick cheese sauce. The best part is you don't need nutritional yeast or apple cider vinegar to give it a rich flavor. You only need one seasoning–nutmeg! I make my béchamel a little differently to reduce added fat, but you won't notice. I promise. This lasagna is hearty, creamy, and will satisfy every Italian dish craving you could ever have.
Updated at: Mon, 09 Dec 2024 04:51:27 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
26
High
Nutrition per serving
Calories392 kcal (20%)
Total Fat15.8 g (23%)
Carbs53.9 g (21%)
Sugars8.9 g (10%)
Protein12.4 g (25%)
Sodium760.6 mg (38%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 cupquinoa
8 ounceswhite button mushrooms
0.5onion
3cloves of garlic
½ teaspoonred pepper flakes
¼ teaspoonfennel seed
optional
1 teaspoonoregano
1 teaspoondried basil
14 ouncesdiced tomatoes
28 ouncescrushed tomatoes
1 teaspoonsalt
½ teaspoonpepper
1 teaspoonbrown sugar
or white, or maple syrup
¼ cupdry red wine
optional
¼ cuponion
¼ cupvegetable stock
1 teaspoonolive oil
¼ cupall-purpose flour
2 ½ cupscashew cream
or almond milk
¼ teaspoonnutmeg
½ teaspoonsalt
9 sheetswhole wheat lasagna noodles
Instructions
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