Vegetable Lasagna with Red Sauce
This vegetable lasagna is a wholesome and flavourful first course, perfect for a family lunch or a special occasion. This 100% plant-based recipe is incredibly easy to prepare.
Made with PASTA SAUCE with Grilled Vegetables
Fruity and Chunky. Rossoro tomato paired with grilled vegetables and red Tropea Calabria IGP onion Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with grilled vegetables and red onion of Tropea, Italy's most famous onion - sweet and crisp - grown in a small area of Calabria in Southern Italy
Easy
Ingredients
-
250
g
durum wheat lasagna sheets
-
800
g
Mutti Pasta Sauce 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 with Red Sauce: 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 Pasta Sauce 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.
