This episode we are making a vegan lasagne – but it’s very simple to make it non-vegan, too! 😉

Essentials:

(for one lasagne + left-over ragu that can be transformed into Bolognese sauce or such)

Ragu:

• 1 Onion
• 2-3 garlic cloves
• 1 carrot
• 400g vegan mince
• 2 x 400g cans of chopped tomatoes
• 250g of passata
• 1 vegetable stock cube
• Seasonings – oregano, salt, pepper, basil, chilli flakes, garlic granules, hot sauce, thyme…

Bechamel sauce:

• ca. 50g (Vegan) Butter
• ca. 50g flour (has to be equal to the butter)
• (Soy) milk to thin it out

Aaaand…

• Lasagne sheets
• (Vegan) shredded cheese

Extras, if fancy: red wine for the taste…

Appliances needed: chopping board, knife, large pot, some kind of medium casserole dish, cutlery

Ca. 60 minutes+ 20-30 minutes to the episode length of oven time!)

Featuring my housemate and great friend, Vasco S. L. Brito. This is the first ever no chefs podcast recording that was good enough to post. Be kind!