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Ingredients
3-4
Servings
400 g planted.pulled Nature
1 onion
1 carrot
2 green celery stalks
4 spoons olive oil
25 g tomato paste
250 g canned tomatoes
500 ml vegetable broth
50 g white wine
2 bay leaves
some salt, pepper and rosemary
Bechamel
50 g White plain flour
50 g margarine
400 ml Vegan cream
200 ml Almond milk
a little nutmeg, salt and white pepper
Lasagna dough
200 glasagne sheets
Products in this recipe
planted.pulled
Nature
Preparation
1
Cut all the vegetables into small cubes. In a saucepan add olive oil and the cut vegetables and cook over medium heat for 4-5 minutes.
2
While the vegetables are simmering lightly, cut the planted.pulled cut into coarse cubes. Add the planted.pulled into the pot with the vegetables and sauté, after 3-4 minutes add the tomato paste and stir until the planted.pulled is completely covered.
3
Deglaze with white wine and let the alcohol evaporate. Once the alcohol has evaporated, add the canned tomatoes, the bay leaves and some rosemary. Bring the sauce to a boil and simmer over medium heat for 35 minutes. Once cooked, set aside and let rest.
4
In a separate pot, melt the margarine, add the flour and bring to a boil until golden brown, stirring constantly.
Once the roux is cooked, add the mixture of almond milk and vegan cream to the same pot and whisk to combine. Bring the mixture to a simmer and cook until the consistency thickens. Season with nutmeg, salt and white pepper.
5
Preheat the oven to 180°C.
6
Start the lasagna with a thin layer of ragù and bechamel, cover these two layers with the dry pasta sheets, put a thick layer of ragù on top and cover the ragù layer with another layer of bechamel. Repeat the previous step 4-5 times, depending on the size of the baking dish, with the last layer at least 2 cm below the edge of the baking dish.
7
Bake the lasagna for 30 minutes at 180°C.
8
Increase the temperature to 220 °C and bake for another 5 minutes to get a nice crust.
9
Let the lasagna rest for 5 minutes after cooking.
