Lasagna with planted.minced

Duration: 90 Min

Level: Medium

Ingredients

For how many people?

Ragù

320g

planted.minced

100g

yellow onion

80g

Carrot

60g

Celery stalks

3 TBSP.

Olive oil

2 tbsp

Tomato paste

250g

chopped tomatoes

300ml

Vegetable broth

3–4 tablespoons

White wine (optional)

Bay leaf

Rosemary

Salt

Pepper

Béchamel Sauce

50g

Flour

50g

vegan butter or margarine

400ml

vegan cooking cream

200ml

plant-based milk

Salt

White Pepper

Nutmeg

In addition,

200g

vegan lasagna sheets

Products in this recipe

planted.minced

Preparation

Heat the olive oil in a large pot and sauté the onion, carrot, and celery for 4–5 minutes. planted.minced the planted.minced and sauté for another 5–7 minutes. Stir in the tomato paste.
Optionally, deglaze the mixture with white wine and let it reduce. Add the chopped tomatoes, vegetable broth, bay leaf, and rosemary, and let the ragù simmer for 30–35 minutes. Season with salt and pepper.
To make the béchamel sauce, melt the vegan butter in a saucepan, stir in the flour, and cook for 2–3 minutes, stirring constantly. Gradually add the vegan cooking cream and plant-based milk, stirring until a creamy sauce forms. Season with salt, white pepper, and nutmeg.
Preheat the oven to 180°C. Spread some ragù and béchamel sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top and cover them with ragù and béchamel sauce. Repeat the process 4–5 times, finishing with a layer of béchamel sauce.
Bake the lasagna for 30 minutes at 180°C. Then increase the temperature to 220°C and bake for another 5 minutes, until the top is golden brown.
Let the lasagna rest for 5 minutes before serving.

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