Vegan lasagna

This vegan lasagna is ideal during the premenstrual and menstrual phases of your cycle for several reasons:

1. Comfort food for emotional well-being

During the autumn and winter phases of your cycle (the premenstrual and menstrual phases), there is often a craving for comforting, satisfying food. Lasagna, a classic comfort food, meets this need, especially in a lighter, healthier version like this one. The warmth and satiety it provides can help stabilize emotional fluctuations.

2. Easily digestible

Many women experience digestive issues like bloating or a sensitive stomach during these phases. This vegan lasagna avoids heavy ingredients like cheese sauce and animal fats, which can strain digestion. Almond milk and the absence of cheese make it easier to digest.

3. Nutrient-rich

The lasagna is packed with grilled vegetables, which are rich in fiber, vitamins, and minerals. This supports healthy gut function, which is especially important when your digestive system is more sensitive during menstruation.
Vegan ground meat or mushrooms are great sources of iron, a mineral your body needs more of during menstruation due to blood loss. Iron-rich foods can help reduce fatigue.

Lynn Van den Broeck:

'I love comfort food, especially during my autumn and winter phase. A lasagna always tastes good, but often I wouldn't say I like a heavy cheese sauce when my bowels are all over the place. I have the perfect alternative in this (vegan) vegetable lasagna. A classic with a modern twist. And the handy thing is that even kids don't realise this version is vegan!

TIP: It's always a plus to grill your vegetables before incorporating them into your tomato sauce. But if this is not possible due to lack of time, it can definitely be done without grilling.

TIP: You can find very tasty vegan alternatives to ground cheese in the supermarket, so you don't need to go to a specialty shop for this dish.

TIP: Certainly don't let the word ‘vegan’ put you off. If you can make a regular classic lasagna, you can definitely make this one too! All you have to do is replace the cow's milk with almond milk and the animal mince with vegan mince... Done!

TIP: This recipe contains vegan minced meat, but it can also be made without minced meat. If you choose to do it with greens only, I would replace the vegan mince with white mushrooms that you finely slice! That has a bit of the texture of meat.

Ingredients for 4 people:

• 1 white onion
• 2 cloves of garlic
• 3 carrots
• 1 red pepper
• Olive oil
• 250 g (vegan) minced meat
• 700 g tomato sauce
• Italian herbs
• Salt and pepper
• Lasagna sheets
• Vegan grated cheese
• Arugula leaves (optional)

Bechamel sauce:

• 50 g vegetable margarine
• 50 g flour
• 400 ml almond milk
• Salt and pepper

Heat the oven to 200 °C.

Chop the onion and finely chop the garlic. Peel the carrots and cut into cubes. Dice the sweet pepper. Fry the onion in olive oil and add the garlic after a few minutes. Fry for another 2 minutes and then add the diced carrots, capsicum and vegetarian mince. Fry for about 5 minutes more.

Then add the tomato sauce and season with Italian herbs, salt and pepper. Let the sauce simmer on a low heat for about 10-15 minutes.

Make the béchamel sauce by first heating a little margarine in a pan. Then add the flour and fry it for a few minutes until it starts to cook and takes on the texture of sand. Then pour in the almond milk little by little and keep stirring with a whisk. Let the sauce thicken and season with salt and pepper.

First add a layer of tomato sauce in an oven dish. Place 2-3 lasagna sheets on top. Then pour a layer of béchamel sauce over the lasagna sheets and repeat these steps until the sheets are used up. Finish with a generous layer of béchamel sauce. Finish with a vegan grated cheese.

Now bake the lasagna in the oven for about 45 minutes. Serve the lasagna with a few leaves of arugula.

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