- 500g ground beef (150g dehydrated soy granulate for vegan option)
- 500ml passata
- 500g chopped tomatoes
- 2 carrots
- 1 big onion
- 3 cloves of garlic
- tomato paste
- red wine
- olive oil
- sugar
- salt
- garlic powder
- onion powder
- oregano
- bay leafes
- fresh basil
- thyme (optional)
For vegan option
- 3 Tbsp soy sauce
- 1 Tbsp balsamic vinegar
- somked paprika
- 500 ml milk
- 50g butter (70g if vegan)
- 50g flour (70g if vegan)
- salt
- black pepper
- nutmeg
- lasagna plates
- cheese
Pour 300ml of hot water over the soy granulate and let it rehydrate for 10 minutes.
Drain remaining water.
Put soy sauce, balsamic vinegar, 2 Tbsp tomato paste, somked paprika, onion powder, garlic powder, 1 Tbsp sugar to a bowl and mix.
Add the soy and let it marinate for a bit.
Finely chop onions, garlic and carrots.
Fry the ground beed untli done and put aside (skip if using soy)
Put olive oil in a pot on medium heat and wait until warm (use wooden spoon to check). Add the onions and fry until they become translucent (the longer, the better). Add the carrots and garlic and fry for a couple more minutes. Add the meat/soy and 2 Tpsb tomato paste.
Add the red wine and let it cook off a bit then add the tomatoes.
Add the bay leafes and thyme, put on low heat and let simmer for a while (around 2 hours), add water if needed.
Put the butter in a pot on medium heat and wait until its fully molten.
Slowly add the flour while stiring to avoid clumps from forming.
Then add the milk slowly whil continuing to stir.
If the whole milk is added, put on medium to high heat and stir occasionally ,to avoid from burning, until it thikened to your liking. Then season with salt, black pepper and nutmeg.
Remove the bay leafes and thyme from the bolognese.
Season it with the rest of the spices to liking (Don't be shy with adding herbs and spices)
Repeatedly add layers of bolognese, béchamel and lasagna plates to a baking dish. Put béchamel sauce on the top layer and cover with cheese.
Bake in the oven for 35-45 minutes on 180°C.