Lasagne with celeriac, beetroot and curry powder

Layers of celeriac and lasagne sheets with vegan white sauce and hazelnuts

Active: 65 min 790 kcal per person 28 g protein per person Seasonal dish
Shopping list for this recipe

Protein source: vegan meatballs and hazelnuts · Carb source: pasta

oven season: winter freezer

Ingredients for 4 people

  • 1 celeriac, peeled, in slices of at most 0.5 cm
  • 300 g beetroot, peeled and finely grated
  • 4 shallots, finely chopped
  • 200 g vegan meatballs, finely mashed
  • 1 clove garlic, clove, finely chopped
  • 400 g tomato pulp
  • 300 g lasagne sheets
  • 50 g hazelnuts, roughly chopped and toasted
  • 40 g plant-based butter, for the white sauce
  • 40 g flour, for the white sauce
  • 500 ml plant-based milk, soy works best
  • pinch nutmeg
  • 1 tsp curry powder
  • 1 leaf bay leaf
  • 2 tbsp olive oil
  • to taste vegan grated cheese, optional, for the top
  • to taste salt and black pepper

Method

  1. Preheat the oven to 200 degrees. Bring a large pot of salted water to the boil.
  2. Peel the celeriac and cut it into slices of at most 0.5 cm. Blanch them for 5 min until just tender. Take out and let cool.
  3. Peel the shallots and chop finely. Heat the olive oil in a deep pot and sauté the shallots for 5 min with the curry powder. Mash the vegan meatballs finely with a fork and fry them for 2 to 3 min.
  4. Peel the beetroot and grate finely. Add to the shallots and cook for 3 min. Add the garlic. Add the tomato pulp and season with bay leaf, salt and pepper. Simmer for 5 to 6 min.
  5. Make the white sauce: melt the plant-based butter. Add the flour and let it dry out while stirring constantly. Gradually pour in the plant-based milk with a whisk into a smooth sauce. Season with nutmeg, salt and pepper.
  6. Build the lasagne: spoon a layer of tomato sauce into the ovenproof dish. Cover with lasagne sheets, then slices of celeriac. Spoon a layer of white sauce over it and then tomato sauce again. Repeat 2 to 3 times and finish with white sauce.
  7. Scatter the toasted hazelnuts and, if you like, vegan cheese over it. Bake in the oven for 15 to 20 min until the top is golden brown.

Which day?

The recipe goes into the dinner slot of that day in your planner.

Lasagne with celeriac, beetroot and curry powder

Tip

The celeriac gives bite, the beetroot colour and the curry powder an unexpected twist. Catch the juice from the beetroot and mix it with apple juice.

Check the label

Not every variety of these products is vegan.

  • lasagne sheets: dried lasagne sheets often contain egg, choose an egg-free version
  • plant-based butter: check that the margarine contains no milk components
  • vegan grated cheese: Not every plant-based cheese is vegan, some contain casein or milk protein. Choose a cheese labelled vegan.

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