Vegetarian Lasagne

Name: Vegetarian Lasagne
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Ingredients: 250 g spelt flour; 2 eggs; 1 tbsp extra virgin olive oil; 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; 25 g butter; 25 g wholemeal flour; 250 ml milk; nutmeg

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

60 min (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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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.

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Vegetarian Lasagne

Made with Passata

Ingredients

For the base

For the sauce

For the béchamel

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Method

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