Vegan Creamy Lasagna (Original video)

Ingredients:

• Soy or non-dairy milk
• Bay leaf
• Ground nutmeg
• White onion
• Whole peppercorns
• Salt
• Red onion
• Celery
• Garlic
• Courgette (zucchini)
• Italian aubergine (eggplant)
• Vegan mince
• Dried mixed herbs
• Olive oil
• Balsamic vinegar
• Canned chopped tomatoes
• Tomato puree
• Vegan margarine
• Plain flour
• Vegan grated cheese
• Nutritional yeast
• Lasagna sheets

Instructions:

1. Infuse milk with bay leaf, nutmeg, white onion, peppercorns, and salt over low heat.
2. Prepare ragu by sautéing red onion, celery, garlic, courgette, and aubergine in olive oil. Add dried herbs, vegan mince, balsamic vinegar, chopped tomatoes, and tomato puree. Simmer for 10-15 minutes.
3. Make the bechamel sauce by creating a roux with vegan margarine and flour, then gradually whisk in the infused milk until thick. Add vegan grated cheese and nutritional yeast.
4. Layer ragu, bechamel sauce, and lasagna sheets in a baking dish. Repeat layers and finish with bechamel sauce on top.
5. Bake at 180 degrees Celsius for 35-40 minutes until golden brown.
6. Let it rest before serving for better slicing. Enjoy your vegan creamy lasagna!