Monday, January 31, 2011

Tasty Lasagna with Parmazano Bechamel

A hungry vegans must have!

Parmazano Bechamel? What! Yes it is true, this is like the lasagna you might have had years ago, now even better...VEGAN!

Lasagna with Parmazano Bechamel 
You will need:
1 packet of Dried Lasagna Sheets (egg free), 300g TVP or Vegan Mince, 1 large Brown Onion, 3 Carrots, 1-2 cloves of Garlic, 2 tins of Chopped Tomatoes, 1-2 tbs Tomato paste, 6-8 fresh Button Mushrooms, 2 cubes of Vegetable Stock, 50g Margarine, 3-4 tbs Plain Flour, 250ml Dairy Free Cooking Cream, 500-700ml Water, Vegan Parmazano Powder, Herb Salt, Black Pepper, Thyme & Marjoram or Oregano

Mince Mix
  • Dice the onion and grate the carrot. Fry on a medium heat in a non stick pan until soft.
  • Add the sliced mushrooms, mince and crushed garlic. Sauté for a few minutes on a lower heat (if your heat is too high it will burn the garlic, giving it a bitter taste)  
  • Sprinkle the herb salt, black pepper, thyme and marjoram / oregano into the mince mix. Add the paste and crushed tomatoes.
  • Taste! If needed add more spices. A tip can be to add a small amount of sugar, tinned tomatoes will taste sweeter and riper.
  • This is the mince mixture done.

Parmazano Bechamel
  • Melt the margarine, add the flour and stir until it forms a paste.
  • Add the dairy free cooking cream and your vegetable stock cubes. When the mix thickens, start adding you water slowly while stirring and simmering on a medium heat. 
  • The parmazano powder should be added now. How much you add is up to you, depending on how cheesy you want it. I use around 2tbs
  • Add a pinch of herb salt and some black pepper.
  • Taste! Season more if needed.

  • Start layering your lasagna with the mince mix, then bechamel and pasta on top. 
  • Continue with this until your oven dish is filled.
  • Remember to always start and finish (top and bottom) with the two sauces.
  • Cook in the oven for 40-45min on 200-225C / 390-440F
  • Always check on your lasagna during it's cooking time. If it is getting too dark, lower the oven temperature. 
  • Poke the lasagna with a cake tester before taking it out of the oven, ensuring the pasta is cooked.
  • I like it served with a simple and fresh side salad containing: lettuce, tomato and cucumber.

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  1. KLOCKRENT recept! har snart bjudit alla jag känner på detta.. Tack så jätte mycket för en hel drös grymma rätter!

  2. Men tack så snällt, vad glad jag blir :) Hoppas alla blev mätta och belåtna.

    //Emma @The vegan Swedes

  3. Thank you so much for this recipe, very tasty

  4. Thank you for reading the blog and trying my recipe Belinda. Hope you find more things to try and thanks for the feedback.

    Emma @The Vegan Swedes