Bolognese and mushroom vegetarian lasagna with bechamel sauce (improved version)

Very good to everyone! Second recipe of the week. Today I bring you the Vegetarian Lasagna that I shared with you on Instagram last Sunday.

I’ve always been a big fan of lasagna and I’ve been preparing them in a vegan version for years: spinach, vegetables, mushrooms, textured soy, heura… And today, I bring you my most repeated vegetarian lasagna, the classic, the one we always prepare! Making it so many times has allowed me to perfect it and experiment with quantities and flavors, so today’s recipe is an update on how I’m making it now.


Lasagna plates
500 gr of fine textured soybeans (you can find it in supermarkets such as Mercadona, Consum or Carrefour)
1 purple onion
1 tomato
200 gr of mushrooms
400 ml of tomato sauce
Olive oil
Sweet paprika
For the bechamel < br> 3 tbsp. tureens of wheat flour
250 ml of unsweetened soy milk
Nutmeg powder
Olive oil
Black pepper

Step by step

  1. First of all we will prepare the lasagna plates according to what the package indicates (it can be cooking them in hot water, soaking them in water…). Then, we reserve them separately, so they don’t stick together.
  2. Place the 500 gr of textured soy in a pot and spice with 1 small spoonful of sweet paprika and another of oregano.
  3. Next, cover half of the soybeans with water and shake well to distribute the spices. Let it rest, stirring from time to time to hydrate all the soybeans well.
  4. On the other hand, chop the red onion and sauté it in the pan. When it is tender, add the sliced mushrooms and, five minutes later, the diced tomato.
    Hydrate the textured soybeans and sauté the onion, mushrooms and tomato for the filling of the vegetarian lasagna.

    We hydrate the textured soy and sauté the onion, the mushrooms and the tomato for the vegetarian lasagna filling.

  5. When all the vegetables are browned, add a drizzle of olive oil and the textured soybeans on top, and sauté for 5 minutes. You can add more sweet paprika and oregano if you wish.
  6. Next, pour tomato sauce over it until all the soy is covered. Stir.
  7. Sauté 5 more minutes and turn off.
  8. Grease our mold with olive oil at the base and place a first layer of lasagna sheets, then fill with a generous layer of textured soybeans and repeat the process until we finish with the filling and the plates.
  9. Finally, we prepare the bechamel. To do this, in a saucepan, slightly heat a generous stream of olive oil and pour the 3 tablespoons of flour on top.
  10. Next, stir well and lightly ‘fry’ the flour for 1 or 2 minutes. Be careful not to burn it.
  11. Continue adding the 250 ml of soy milk. With a few rods and keeping the fire at medium strength, we stir agilely, trying not to form lumps. If they form, you can use a blender, although the ideal is to beat it well.
  12. Add a pinch of salt and nutmeg and continue stirring until it thickens as if it were a custard. You can correct the texture by adding more soy milk to make it more liquid or more flour to thicken it.
  13. Finally, turn off the heat and pour the bechamel over the lasagna and bake it at 180 degrees, lit by up, for about 30 minutes or until the bechamel is golden brown.
    We prepare the vegan bechamel for our vegetarian lasagna.

    We prepare the vegan bechamel for our vegetarian lasagna.

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