Vegetarian Lasagne
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
1h (COOK TIME: 30 min / PREP TIME: 30 min)
4 people
Ingredients
For the base
- 250 g spelt flour
- 2 eggs
- 1 tbsp extra virgin olive oil
For the sauce
- 2 carrots
- 2 celery sticks
- 1 big onion
- 1 garlic clove
- 1 bunch asparagus
- 500 g Mutti Tomato Puree
- 100 g parmesan
- 4 tbsp extra virgin olive oil
- salt
- pepper
For the béchamel
- 25 g butter
- 25 g wholemeal flour
- 250 ml milk
- nutmeg
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Vegetarian Lasagne: Method
- Mix the spelt flour with the eggs, add 1 tablespoon of olive oil and a few tablespoons of water, as much is necessary to make a dough with the right consistency.
- Wrap it in cling film and leave it to rest for half an hour.
- Chop the celery, carrots, onion and garlic clove and fry them in a pan with 4 tablespoons of olive oil, then add the asparagus cut into rounds, leaving the tips 2-3 cm long.
- Add the tomato puree and season with salt and pepper. Cook over a low heat for 30 minutes.
- Prepare the béchamel: heat the milk with a pinch of salt; melt 25 g of butter in a small frying pan and add the flour; pour the resulting roux into the hot milk, beating with a whisk, and continue cooking, stirring with a wooden spoon, until it thickens.
- Add a pinch of nutmeg and allow to cool.
- Roll the pasta into thin sheets, cut them into pieces and boil the lasagne in lightly salted boiling water; drain and lay them on a tea towel to dry.
- Grease an oven tray and arrange the lasagne by alternating layers of pasta, layers of vegetable sauce and layers of béchamel.
- Spread the remaining béchamel and grated Parmesan over the top and bake at 200°C for 30 minutes.
