Gluten-free Vegan Lasagne

Breadcrumbs

• 80 g gluten-free bread, stale, torn in pieces
• 1 garlic clove
• 3 - 4 sprigs fresh parsley, leaves only, to taste

Bolognese Sauce

• 1 garlic clove
• 200 g onions, quartered
• 300 g carrots, peeled, cut in pieces (2 cm)
• 30 g olive oil
• 1 tsp sweet paprika
• 800 g tinned chopped tomatoes
• 125 g soya mince
• 100 g water
• 90 g tomato purée
• 60 g raisins (optionnel)
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 1 tsp dried oregano
• 1 ½ tsp dried basil
• 1 pinch ground cinnamon

Buckwheat Pasta

• 350 g buckwheat flour
• 180 g water
• ¼ tsp fine sea salt

Vegan Béchamel Sauce

• 750 g soya milk
• 50 g cornflour
• 10 g olive oil
• 1 pinch ground nutmeg
• ½ tsp fine sea salt
• 1 - 2 pinches ground black pepper, to taste