
Lasagna with mutti Vegan Bolognese
A delicious and time-saving twist on a beloved Italian classic. Using Ragù alla Mutti will save you a lot of time, as it’s ready-made and delicious!
1h (COOK TIME: 30 min / PREP TIME: 30 min)
6 people
Ingredients
-
10/12
lasagne sheets
-
840
g
Mutti Vegan Bolognese
-
750
ml
whole milk
-
60
g
butter
-
60
g
flour
-
150
g
Provola cheese or Mozzarella cheese
-
t.t.
nutmeg
-
t.t.
salt
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Lasagna with mutti Vegan Bolognese: Method
- Heat the milk in a pan.
- Heat the milk. Prepare the béchamel by melting the butter in a saucepan, adding the sifted flour, and toasting the roux for 2 minutes over low heat.
- Slowly add the warm milk while whisking constantly to prevent lumps. Add the salt and nutmeg and cook for 3 minutes until thick.
- Prepare the lasagna starting to spread a layer of béchamel sauce and Mutti Vegan Bolognese, then continuing with the lasagne sheets, Mutti ragù and béchamel sauce, parmesan and mozzarella. Repeat the layers until you finish the ingredients with your last layer of béchamel, Mutti Vegan Bolognese and a sprinkling of Parmesan.
- Bake in a fan oven at 180° for 30 minutes. To make sure it cooks evenly, cover the pan with aluminum foil, and remove it after 20 minutes, then continue to cook it uncovered for the last 10 minutes.
- Serve with a light sprinkling of Parmesan.