Open Lasagne alla Bolognese
Open recipes
Open Lasagne alla Bolognese
1 hours total
When it comes to cooking with dietary restrictions, finding suitable recipes can be challenging. However, with a few alternative ingredients, it's possible to create an open Lasagne alla Bolognese that everyone can enjoy. In this recipe, we'll be using gluten-free Lasagne sheets, plant-based protein, and lactose-free and vegan ingredients to create a dish that's perfect for those with dietary restrictions.
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Ingredients
Serves 4
| 250 g | Barilla Gluten Free Lasagne Sheets |
| 30 ml | Extra virgin olive oil (EVOO) |
| 30 g | Celery, chopped |
| 50 g | Carrot, peeled and chopped |
| 60 g | Onion, peeled and chopped |
| 200 g | Lentils (soaked overnight) or 240 g drained canned lentils |
| 100 ml | Alcohol-free red wine |
| 60 g | Tomato paste |
| 200 g | Tomato purée |
| 300 ml | Water |
| 1 | Bay leaf |
| To taste | Salt, pepper |
For the béchamel sauce
| 500 ml | Dairy-free milk (try soy or almond) |
| 30 g | Margarine |
| 25 g | Corn flour |
| To taste | Grated nutmeg, salt |
For the topping
| 20 g | Nutritional yeast |
| 20 g | Margarine, cut into pieces |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Here are four easy steps for the perfect open Lasagne Bolognese:
Step 2
Sauté the celery, onion, and carrot in a skillet over medium heat with a drizzle of olive oil and the bay leaf. Once they have turned golden brown, add the lentils and cook over medium-high heat. Season with salt and pepper. Stir in the red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste. Add 2 cups of water and the tomato purée, and cook slowly over low heat for at least 20 minutes. Discard bay leaf.
- celery
- lentils
- salt
- pepper
- onion
- carrot
Step 3
Meanwhile, prepare the béchamel: melt the margarine in a heavy-bottomed pan. To make a roux, add the flour and whisk margarine and flour together for 3-4 minutes over low heat until smooth. Heat the dairy-free milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. Heat the oven to 180°C.
- margarine
- flour
- soy milk
- salt
- nutmeg
Step 4
Grease up a 9-by-13-inch baking dish and arrange the first layer of Lasagne lengthwise. Evenly spread a layer of sauce over, followed by the béchamel and a generous handful of nutritional yeast. Continue to layer the Lasagne, sauce, and béchamel until you have used the rest of the ingredients. Finish with the béchamel, a generous dusting of nutritional yeast, and a few pieces of margarine.
- Lasagne sheets
- nutritional yeast
Step 5
Bake the Lasagne for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.
Tip
This Open recipe for Lasagne alla Bolognese is perfect for anyone with a dietary credo, or food intolerances and allergies. By using alternative ingredients, you can create a delicious and healthy Lasagne that everyone can enjoy.