Name: Open Lasagne alla Bolognese
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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

Traditional

Open

Kosher

Halal

Lactose free

Vegan

Open Lasagne alla Bolognese

1 hours

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

4 servings

250 gBarilla Gluten Free Lasagne Sheets

30 mlExtra virgin olive oil (EVOO)

30 gCelery, chopped

50 gCarrot, peeled and chopped

60 gOnion, peeled and chopped

200 gLentils (soaked overnight) or 240 g drained canned lentils

100 mlAlcohol-free red wine

60 gTomato paste

200 gTomato purée

300 mlWater

1Bay leaf

To tasteSalt, pepper

For the béchamel sauce

500 mlDairy-free milk (try soy or almond)

30 gMargarine

25 gCorn flour

To tasteGrated nutmeg, salt

For the topping

20 gNutritional yeast

20 gMargarine, 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.

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.

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.

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.

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Open Lasagne alla Bolognese

Open Lasagne alla Bolognese

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Ingredients

Method

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