Who would not love lasagna? Many vegans think their lasagna-day is past when they cut out meat and cheese. Especially the cheese can be a challenge, as there are very few good options.

RECIPE:

Rich tomato sauce:

• 2 cans chopped, peeled tomatoes 
• 4-5 tablespoons tomato paste 
• 3 large carrots, 
• sliced ​​mushrooms in an absurd amount (I used 10 large, and it was not enough!)
• 1 cup cooked spinach or arugula 
• 1 can drained and rinsed kidney beans 
• 1 large onion 
• 4-5 garlic cloves, or more / less to taste (I love garlic) 
• 2 cubes vegetable stock 
• Salt, pepper, paprika, onion powder 
• Certainly some soy cream or soy cream cheese with or without flavor, it makes the sauce more creamy 

Béchamel sauce:

• 5-6 tbsp soy margarine 
• 4 tablespoons flour 
• Soy milk to ensure consistency, I used more than 6-7 cups 
• Lots of nutmeg (a couple of teaspoons, it's good!) 
• 2 teaspoons onion powder 
• Salt and pepper 
• 3-4 tablespoons of cheese flavor 
• lasagna sheets, I used approx. a package (made a huge form). 

Tomato sauce stock is prepared as follows:

1. Cut the mushrooms into slices, onion into small pieces and grate the garlic.
2. Carrots cut into small pieces.
3. Heat a lot of oil in a deep frying pan. 
4. Sprinkle with lots of paprika and lots and lots peppermix or black pepper. Let the oil get hot and drop the fungus in. Fry them well and stir a lot, so it is well seasoned. It will be a different flavor when the oil is added before cooking spices, much better! 
5. When the mushrooms are well cooked, add the onion, garlic and carrot pieces and stir well. Let it sputter a little and add more oil if it gets too dry in the pan. 
6. Put the beans in a colander and rinse them. Rub a little with a fork so they are partially crushed, but not quite. 
7. Put the beans in the pan along with the other. Pour over the boxes of tomatoes and tomato puree and spice. Let simmer while you make the white sauce.

*Image courtesy Flickr creative commons.