🧑🍳 Medium
⏲️ 50 min
Vegetable Lasagna
Ingredients
- 300 g of "Égrené végétal & gourmand"
- 1/2 package of lasagna noodles
- 1.5 yellow onions
- 1 clove of garlic
- 1/2 stalk of celery
- 1/2 carrot
- 400 g of tomato puree
- 7.5 cl of water
- 10 cl of red wine
- 100 g grated cheese (or plant-based alternative)
- 2 pinches of grated nutmeg
- 1 bay leaf
- Thyme
- Basil
- Salt, Pepper
- Salt, Pepper
The Step-by-Step Recipe
- Sauté the chopped garlic cloves and thinly sliced onions in a little olive oil. Add the chopped carrot and celery stalk, followed by the shelled vegetables, and sauté everything together. After a few minutes, add the red wine. Let it cook until the liquid has evaporated.
- Add the tomato puree, water, and herbs. Season with salt and pepper, then simmer over low heat for 45 minutes.
- Prepare the béchamel sauce: melt the butter or margarine. Remove from the heat and add the flour all at once. Return to the heat and whisk until the mixture is smooth. Add the milk (or plant-based alternative) gradually, stirring constantly until the mixture thickens. Next, season with nutmeg, salt, and pepper. Cook for about 5 minutes over very low heat, stirring constantly. Set aside.
- Preheat the oven to 200°C (thermostat 6-7).
- Grease the lasagna dish. Spread a thin layer of béchamel sauce, followed by lasagna noodles, Bolognese sauce, more béchamel sauce, and Parmesan cheese.
- Repeat this step 3 times in a row.
- On the top layer of lasagna, spread only béchamel sauce and top with grated cheese (or a plant-based alternative).
- Bake for about 25 minutes.
- ... ENJOY!
