1-2tablespoonsbalsamic vinegar do this to taste, or you can use 1/8 cup red wine
1/2tablespoonbeef bouillonwe use better than bouillon
1teaspoondried basil omit if your crushed tomatoes have basil
1teaspoondried oregano
1/2teaspoongranulated garlic
1/2teaspoongranulated onion
28 ozcan crushed tomatoes use another 15 oz can of crushed tomatoes if you like extra sauce
1/2cupwater use this to rinse the tomato can and get all the crushed tomatoes into the pot
salt & pepper to taste
Bechamel
1/4cupvegan butter we recommend country crock plant butter sticks
1/4cupall-purpose flour
2 1/2-3cupsfull fat oat milk warmed, we recommend Oatly full fat
2tablespoonsvegan parmesan we recommend follow your heart
1/2teaspoongranulated garlic
salt and pepperto taste
Lasagna
12-16sheetslasagna noodles we use De Cecco or Barilla
4ozvegan mozzarellawe recommend follow your heart
2-4ozvegan parmesanwe recommend follow your heart
Instructions
Meat
In a large pan, brown the ground beef and ground pork using a metal potato masher to break the meat up. Season with the granulated garlic, parsley, salt and pepper. Drain the grease and discard.
Meat Sauce
In a dutch oven heat up the olive oil over medium heat. Add in the celery, carrots, and onions. Cook for 2-3 minutes and then add in the garlic and cook for another minute. Once the garlic is fragrant add in the balsamic vinegar, bouillon, and seasonings. Stir until fragrant.
Next add in the crushed tomatoes and water. Stir and then add in the meat, stir again and then let the sauce cook while you prepare the rest, stir as needed and add salt and pepper to taste.
Bechamel
Prepare the lasagna noodles and prep the bechamel.
In a small saucepan on medium heat add the butter and once melted add in the flour. Cook for a minute or two then reduce the heat and gradually whisk in the warm milk. Whisk as needed as the sauce will thicken. Once thickened add the grated parmesan, granulated garlic, salt and pepper to taste.
Lasagna
Preheat the oven to 350 degrees F.
Assemble the lasagna in a 9x13 inch casserole dish. First do a layer of meat sauce, then 4 noodles across the dish. Add another layer of meat sauce, a layer of bechamel, a sprinkle of mozzarella, and a sprinkle of parmesan. Repeat until you have 3-4 layers.
Cover the lasagna with foil and bake at 350°F for 30 minutes.
Use oven mitts to carefully remove the lasagna from the oven and remove the foil. Let the lasagna cool for 20 minutes before slicing and enjoying.
Notes
Use as much or as little bechamel that you like. We find that we sometimes have a little leftover as we don't want it too soupy. We let the lasagna cool for 30 minutes for our photos so the bechamel wouldn't ooze out too much in the photos.If you like less pork in your meat sauce you can do 1 1/2 lbs ground beef and 1/2 lb pork or all beef.