Yesterday I made a gluten-free lasagna for the first time, but I promise you that it is at least as good as the usual if not better! Bean lasagne has a high protein content and is rich in fiber. Serve with a good salad or as it is.
Ingredients: (about 8 servings)
about 400g dried lasagna plates made of beans (if you don’t care about gluten you can use regular lasagna plates)
3 dl grated vegan cheese (can be excluded)
Gluten-free Bechamel sauce
50 g of milk-free margarine
3 tablespoons corn flour (if you don’t care about gluten you can use wheat flour)
5 dl plantbased milk
grated nutmeg ( amount to taste)
salt & black pepper ( amount to taste)
Soy meat filling
about 800g soy meat
2 cans crushed tomatoes a 400ml
3 cloves of garlic
2 tbsp oil
2 tablespoons tomato paste
2 teaspoons of coconut sugar or agave syrup
1 tbsp basil
salt & black pepper
Turn on the oven at 200 degrees.
Chop onions and garlic. Add oil to a pan. Then stir in oil until they soften and get a little color. Stir the soy sauce for a few minutes.
Add crushed tomatoes, tomato puree, coconut sugar and basil. Boil and stir for about 5 minutes. Season with salt and pepper.
Bechamel sauce: melt the margarine in a saucepan and then whisk in the corn flour. Then whisk a little milk at a time until you have a smooth sauce without bubbles. Boil the sauce and let it simmer while stirring until it thickens properly. Season with salt, pepper and grated nutmeg.
Making the lasagna: Add the first layer of goose soy sauce to the bottom of a large gratin shape. Pour over some bechamel sauce and then put over lasagna plates. Repeat the procedure until you have used all the soy filling, but save a generous layer of bechamel sauce to the top lasagna plates.
Sprinkle with grated cheese if you want and grate in the oven for about 40 minutes or until it has a nice color. Enjoy!