7-Layer Vegan Basil Béchamel Lasagna That Will Steal Your Heart in One Bite!
introduction
Are you craving a comforting dish that’s packed with flavor and is completely plant-based? Look no further! This Vegan Basil Béchamel Lasagna is not only hearty and satisfying but also easy to prepare. With layers of delicious marinara sauce, a tasty “meat” mixture, and a creamy basil béchamel, your taste buds are in for a treat. Whether you’re vegan or just looking to incorporate more plant-based meals into your diet, this lasagna is sure to impress everyone at the dinner table.
why make this recipe
There are countless reasons to whip up this Vegan Basil Béchamel Lasagna. First and foremost, it’s a great way to introduce more veggies and wholesome ingredients into your meals. This dish is ideal for meal prepping, as it freezes wonderfully and can be easily reheated for a quick dinner on busy nights. Additionally, it’s always a hit at gatherings; you won’t have to worry about whether everyone is satisfied with their meal. Plus, it showcases the rich flavors of basil and a creamy béchamel that will have even non-vegans asking for seconds.
how to make Vegan Basil Béchamel Lasagna
Making this Vegan Basil Béchamel Lasagna involves a few simple steps that will quickly transform your kitchen into an Italian bistro! Here’s how to do it.
Ingredients:
- 1 tbsp extra virgin olive oil
- ½ large red onion, diced
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 28 oz whole peeled San Marzano tomatoes
- 2 tsp Italian seasoning
- ½ tsp table salt
- ½ tsp black pepper
- 2 tsp cane sugar
- 2 Beyond Meat burgers (or substitute with 10 oz vegan ground beef crumbles)
- 5 oz vegan ground beef crumbles (½ cup)
- 1 large onion, chopped
- 2 cloves garlic, minced
- ¼ cup vegan butter (or olive oil)
- 5 tbsp all-purpose flour
- ½ cup fresh chopped basil
- 1 cup unsweetened plain soy milk or almond milk
- ½ cup fresh grated Violife vegan parmesan (plus more for topping)
- ¼ tsp table salt
- ⅕ tsp black pepper
- 1 package oven-ready lasagna noodles
Directions:
To Make the Marinara Sauce:
Start by heating the olive oil in a large saucepan over medium heat. Add the diced red onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, which takes around 1 minute. Next, add the tomato paste, whole peeled San Marzano tomatoes, Italian seasoning, salt, black pepper, and sugar. Let the sauce simmer on low heat for about 20 minutes while stirring occasionally for all the flavors to meld together.
To Make the “Meat” Mixture:
In another pan, sauté the chopped onion and minced garlic in a bit of olive oil until softened. Crumble the Beyond Meat burgers (or vegan ground beef) into the mixture, and cook for about 5-7 minutes or until heated through. Stir in the marinara sauce from the first step, and simmer for an additional 10 minutes.
To Make the Basil Béchamel:
Melt vegan butter in a saucepan over medium heat. Add the flour and whisk to create a roux, cooking for about 2 minutes. Gradually whisk in the soy milk, ensuring no lumps form. Continue stirring until the sauce thickens, which takes about 5-7 minutes. Remove from heat and stir in the chopped basil, Violife vegan parmesan, salt, and pepper.
Assemble the Lasagna:
In a baking dish, spread a thin layer of marinara sauce. Layer oven-ready lasagna noodles, followed by the “meat” mixture, more marinara, and finally a layer of basil béchamel. Repeat the layers until you run out of ingredients, finishing with béchamel on top. Sprinkle additional Violife vegan parmesan for that perfect cheesy finish. Bake in a preheated oven at 375°F (190°C) for about 40 minutes or until the top is golden and bubbly.
how to serve Vegan Basil Béchamel Lasagna
Once your lasagna is done baking, allow it to cool for a few minutes before slicing. This resting time allows the layers to set, making it easier to serve. Pair your lasagna with a simple side salad or some crusty garlic bread for a complete meal. Don’t forget a sprinkle of fresh basil or more vegan parmesan on top for that extra touch!
how to store Vegan Basil Béchamel Lasagna
If you have leftovers (which is rare since this dish is so delicious!), allow the lasagna to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it. Just ensure it’s well-sealed in an airtight container or wrap it tightly before freezing. When you’re ready to eat, thaw overnight in the refrigerator and reheat in the oven.
tips to make Vegan Basil Béchamel Lasagna
- Feel free to add more veggies like spinach, zucchini, or mushrooms between the layers for extra nutrition.
- Cooking time may vary depending on your oven, so keep an eye on the lasagna to avoid overcooking.
- For an added kick, sprinkle some red pepper flakes into the marinara sauce.
variation (if any)
You can easily modify this lasagna by swapping the "meat" for lentils, quinoa, or any plant-based protein you enjoy. Customize the béchamel by adding nutritional yeast for a cheesier flavor, or experiment with different herbs like oregano or thyme to switch things up!
FAQs
1. Can I use regular lasagna noodles instead of oven-ready ones?
Yes, you can! Just make sure to cook them according to package instructions before assembling your lasagna.
2. Can this dish be gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free blend and use gluten-free lasagna noodles.
3. How can I enhance the flavor of the béchamel sauce?
You can add nutritional yeast, lemon juice, or even a pinch of nutmeg for an extra flavor boost in the béchamel!
This Vegan Basil Béchamel Lasagna brings all the comfort and deliciousness of traditional lasagna while keeping it plant-based. It’s wholesome, filling, and perfect for anyone looking to enjoy a gorgeous homemade meal. Give it a try — you won’t regret it!
