Making a bolognaise sauce meat and oil free is easy enough, but i started to wonder about how to put together a béchamel with no oil, no butter, and no white flour. This cannellini bean béchamel works really well and is really flavoursome. This goes well with a simple side salad.

Time: Approximately 1hr 15mins

Ingredients – Bolognaise sauce

This makes more than you need for a lasagne for 2 people, make the full amount and freeze the rest for another time, or use as a spaghetti bolognaise sauce.

1 Tbsp Low sodium tamari or soy sauce
2 Tbsp water
1 Onion chopped
4 Garlic cloves, crushed
2 Peppers, any colour sliced into thin strips
1 courgette, finely chopped
150g Mushrooms finely chopped
175ml Vegan red wine
1 x 400g Tin green lentils, drained and rinsed
1 x 400g Tin chopped tomatoes
500g Passata
1 Tbsp tomato puree
1 Tbsp white miso paste
2 Tsp dried oregano
1 Tsp dried basil
1 Tbsp Balsamic vinegar

Method:

1 – Put the water and tamari/soy sauce into a large saucepan or wok on a medium heat. Add the onion, garlic and peppers, stir for 3/4mins until softened a bit.

2 – Add the mushrooms and courgette stir for another 2 minutes, then add the wine. Simmer, stirring often until reduced about half.

3 – Pop in the lentils followed by the tinned tomatoes and the passata, tomato puree, miso paste, balsamic vinegar, and a generous amount of black pepper. Stir well.

4 – Reduce the heat to low/medium and simmer, stirring often for 15mins. Take of the heat and make the béchamel.

Ingredients – Béchamel

This makes enough béchamel sauce for two layers on a Lasagne made for two generous portions. Made in a baking dish approximately 20cm x 15cm. You can double it up if needs be!

100g Cannellini beans
150ml Soya milk (ensure oil free)
2 Tbsp nutritional yeast
1/2 Tbsp Corn flour
1 Tsp Dijon mustard
1 Tsp low sodium tamari/soy sauce
1/2 Tsp Onion granules
1/4 Tsp Garlic granules
1/4 Tsp sea salt
1/8 Tsp ground nutmeg

Method:

1 – Put all the ingredients into a food processor and blitz until smooth. As always, smoother results come from Nutri Bullet smoothie maker.

2 – Pour the sauce into a saucepan, stir on a medium heat until the sauce thickens a bit, to the consistency of custard.

Putting the Lasagne together:

Layer the lasagne in a baking dish in this order: Lentils, pasta, béchamel, pasta. Repeat the first three again, finishing with the béchamel on top. Alternatively, layer in your preferred order.

NOTE: if you have made the ‘Cheezy’ queso sauce, drizzle a bit on top of the last layer of béchamel. See it here: https://oilfreefoodie.com/2021/04/22/cheezy-queso-sauce/

Bake in the oven for 40mins at 180 degrees C.

Serve with salad leaves