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