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
Share the ingredient list
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.
