Vegetable Lasagna made with Tomato Puree

Vegetable Lasagna made with Tomato Puree

This easy, homemade lasagna is full of flavor and completely vegetarian, featuring celery, carrots, asparagus, onions, garlic, and our smooth Passata. If you’re low on time, store-bought lasagna sheets work just fine!

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 1h (PREP TIME: 1h)

cooking sketch Medium

4 people



  • 9 oz spelt flour
  • 1 tbps extra virgin olive oil


  • 2 carrots
  • 2 celery sticks
  • 1 big onion
  • 1 clove garlic
  • 1 bunch asparagus
  • 14 oz Mutti® Tomato Puree (Passata)
  • 3.5 oz Parmigiano Reggiano Cheese
  • 4 tbsp extra virgin olive oil garnish
  • salt
  • pepper


  • 1 oz butter
  • 1 oz wholemeal flour
  • 1 cup milk
  • nutmeg
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Vegetable Lasagna made with Tomato Puree: Method


  1. Mix the spelt flour with the eggs, add 1 tbsp of EVOO and a few tbsp of water, as much is necessary to make a dough with the right consistency.
  2. Wrap it in cling film and leave it to rest for half an hour.


  1. Chop the celery, carrots, onion and garlic clove and fry them in a pan with 4 tbsp of EVOO, then add the asparagus cut into rounds, leaving the tips 0.7-1 inch long.
  2. Add Mutti® Tomato Puree (Passata) and season with salt and pepper. Cook over a low heat for 30 minutes.


  1. Heat the milk with a pinch of salt; melt the butter in a small frying pan and add flour; pour the resulting roux into the hot milk, beating with a whisk, and continue cooking, stirring with a wooden spoon, until it thickens.
  2. Add a pinch of nutmeg and allow to cool.
  3. Roll the pasta into thin sheets, cut them into pieces and boil the lasagna in lightly salted boiling water; drain and lay them on a tea towel to dry.
  4. Grease an oven tray and arrange the lasagna by alternating layers of pasta, layers of vegetable sauce and layers of béchamel.
  5. Spread the remaining béchamel and grated Parmigiano Reggiano over the top and bake at 390°F for 30 minutes.

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