Vegetable Lasagna
This vegetable lasagna is a wholesome and flavourful dish, perfect for a family lunch or a special occasion. This 100% plant-based recipe is incredibly easy to prepare.
Made with Sugo Speciale Grilled Vegetables
Pasta sauce made with intensely flavoured Rossoro tomatoes, select grilled vegetables and grilled red onion from Tropea IGP. Grown exclusively in Calabria, the Tropea red onion IGP is famous for its superior sweetness and rich flavour.
Mutti's range of gourmet pasta sauces combine specific tomato varieties with the finest quality ingredients, sourced from select regions of Italy known for their excellence, without added sugar.
Easy
Ingredients
-
250
g
durum wheat lasagna sheets
-
800
g
Mutti Sugo Speciale with Grilled Vegetables
-
60
g
grated plant-based cheese, Parmesan-style
Béchamel Sauce
-
1
liter
unsweetened soy milk
-
60
g
extra virgin olive oil
-
60
g
flour
-
t.t.
pepper
-
t.t.
salt
-
t.t.
nutmeg
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Vegetable Lasagna: Method
- First, prepare the béchamel sauce. In a small saucepan, combine the flour and extra virgin olive oil, then place over heat and whisk well until you get a smooth mixture.
- When the mixture starts to simmer, gradually add the unsweetened soy milk, whisking frequently to fully incorporate all the ingredients.
- Keep whisking to prevent lumps from forming, until the béchamel reaches a boil and thickens. Season with salt, pepper, and a pinch of nutmeg to taste.
- Now you can assemble the lasagna layers: spread some béchamel and Mutti Sugo Speciale with Grilled Vegetables on the bottom of a baking dish, then add the first layer of lasagna sheets.
- Continue with four more layers, alternating in this order: béchamel, sauce, and grated plant-based cheese.
- Finally, bake in the oven at 180°C (350°F) for 30-35 minutes.
- Once done, let the lasagna rest for about ten minutes before serving.
