Nelson Mukombiwa shared with us this great tasting lasagna with an Indian twist.
Ragu
Ingredients
1 clove garlic
1 medium onion
2 stalks celery
1 carrot
2 Tbsp olive oil
450 g (16 oz) Anamma mincemeat (vegi-burger)
95 g (3.3 oz)tomato paste
1 ½ dl (2/3 c.) water
1 ½ dl (2/3 c.) soymilk
1 tsp turmeric
1 tsp curry powder
1 tsp dried basil
Salt
Instructions
Slice the garlic. Finely chop the onion, celery and carrot. Next, preheat a large pot over
medium heat. Once hot, add the oil and vegetables and let cook until translucent.
Add the Anamma meat and cook until it has thawed and it has heated up. Once the Anamma meat has heated up, add the tomato paste, turmeric and curry powder. When the spices get fragrant add the water and milk. Keep stirring making sure nothing sticks on the bottom. It won’t take long for all of the liquid to evaporate, however, it should still be moist. Season with salt to taste.
Bechamel
Ingredients
1 tbsp olive oil
1 onion, diced
1 cloves garlic
2 ½ dl (1 c) cashews
3 ½ dl (1½ c.) water
1 ½ tsp bouillon powder
1 tbsp nutritional yeast
1 ½ tsp onion granules
1 ½ Tbsp lemon juice
1 tsp sea salt
Instructions
Heat a pan and add the olive oil. Add the onions and sauté until translucent. Add the garlic and cook for another minute. Transfer the cooked onions and garlic into the blender. To finish the sauce, add the remaining ingredients. Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.
Seasoning
Ingredients
1 tbsp nutritional yeast
1 tbsp sesame seeds, toasted
Pinch salt
Instructions
Grind the ingredients in a coffee grinder until finely ground.
Assembling the Lasagna
Preheat your oven to 200° C (400°F). To begin assembling, spread a layer of ragu over the bottom of the baking dish. Then add your lasagna sheets. Spread a layer of ragu over the pasta then top with the bechamel and seasoning. Continue and repeat layering the lasagna sheets, ragu, bechamel and then the seasoning. The last layer should be a layer of pasta topped with a generous coating of bechamel. Spread the bechamel out to cover the edges so the sheets don’t dry out during baking.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Sprinkle with dried basil and serve.