Vegetable Lasagna

Vegetable Lasagna

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

cooking sketch 60 min (PREP TIME: 60 min)

cooking sketch Medium

4 people

Ingredients

pasta

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

sauce

  • 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

béchamel

  • 1 oz butter
  • 1 oz wholemeal flour
  • 1 cup milk
  • nutmeg
Share the ingredient list

Method

pasta

  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.

sauce

  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.

béchamel

  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.

Liked the recipe?

Share with your friends


Also made with: Tomato Puree


Choose country and language

Global site