Lasagna Bolognese {vegan}

Que ça fait du bien un week-end rallongé, la semaine passe à une vitesse folle et j’avoue que trois jours en famille tous ensemble ça fait du bien. As a result, le week-end c’est aussi l’occasion pour moi de nous préparer de bons petits plats, mais aussi de cuisiner pour une bonne partie de la semaine, cela permet de pas mal m’avancer car les soirs de semaine sont ultra speed avec 3 enfants ! Alors oui du coup je me suis mise au batch cooking, ce gros mot qui désigne simplement le fait de préparer des repas à l’avance pour le reste de la semaine !

I admit that lasagne Bolognese is one of the dishes I like to prepare on weekends

, it simmers quietly while I have time to do something else, like playing with the children or incidentally storing the pile of clean laundry one meter high lying around in our room (real life !) ! Making a good “ragù alla bolognese” takes time my little lady, good but as I know you don't like to start cooking at 8 h you food' (Yeah, should not forget the sleep in for those who can make one!), Well, I've concocted a slightly shorter version for you.. But remember all the same that the longer it takes, the better (I'm talking about the stew here !!!).

It is a version of vegan bolognese lasagna that I offer you here and of course it has nothing to envy to the classic recipe, here the gourmands always enjoy it ! And then, it's not as if Mr. didn't love pasta and that I didn't have a weakness for Bolognese... I think we were made for each other !!!

Lasagna Bolognese {vegan}

POUR 6 PEOPLE

8-10 lasagna sheets (fresh if possible)
300 g small textured soy protein
25 cl of vegetable broth
1 onion
1 carrots
2 cloves of garlic
1 large tin of peeled tomatoes
A few sprigs of thyme and oregano
1 Bay leaf
1 pinch of chilli
1 tablespoon smoked paprika
1 filet d’huile d’olive
50 g vegetable parmesan
Salt and pepper
FOR THE “CHEESE” BECHAMEL
40 cl of soy cream
10 cl of soy milk
30 g vegetable margarine
1 flour
30 g vegetable parmesan
grated nutmeg

Swell the soy proteins with hot vegetable broth and smoked paprika covered during 10 minutes.
Chop the onion and cut the carrot into small cubes. Put everything in a casserole dish with a drizzle of olive oil, sauté over medium heat then add the minced garlic, chilli and herbs. Let it cook 10 min covered and stirring. Add soy protein and cook 5 more minutes. Pour the tomatoes and a glass of water on top, stir and simmer 25 To 30 min. Adjust the seasoning at the end of cooking.
Preheat the oven to 200°.
Meanwhile make the béchamel, to do this, melt the margarine in a saucepan, add the flour, mix and cook 1 minute. Then add the cream and the milk, mixing well so as not to make lumps because the mixture will thicken quickly.. Finally add the grated vegetable cheese and mix.
In a baking dish, put a drizzle of olive oil and a spoon of béchamel then cover with 2 or 3 lasagna sheets. Cover the lasagna with a layer of soy protein sauce then cheese sauce. Continue until all the ingredients are used up.. Finish with cheese sauce and grated vegetable parmesan on top.
Bake 35-40 minutes.