Open Lasagne bolognese

Name: Open Lasagne bolognese
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 8 sheets Barilla® oven-ready Gluten-free Lasagne; For the sauce; 30 ml Extra virgin olive oil (EVOO); 30 g celery, chopped; 50 g carrot, peeled and chopped; 80 g onion, peeled and chopped; 200g lentils (soaked overnight) or 240 g canned lentils, drained; 100ml alcohol-free red wine; 60 g tomato paste; 300 g tomato purée; 300 ml Water; 1 leaf bay; to taste Salt and pepper; For the béchamel sauce (1 lt); 750 ml plant-based milk; 250 ml plant-based cream; 50g margarine; 50 g gluten-free all-purpose flour; to taste Grated nutmeg, salt; For the topping; 5g nutritional yeast

Original Carbonara

Open Lasagne bolognese

2 hours 30 minutes

Open

When it comes to cooking with dietary needs, finding suitable recipes can be a challenge. Luckily, with a few alternative ingredients, it's possible to create a different Lasagne bolognese that many more people can enjoy. In this recipe, we'll be using Gluten-free Lasagne sheets, plant-based protein sources, and Lactose-free and vegan ingredients to create a dish that's perfect for those with dietary needs.

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Ingredients

4 servings

8 sheetsBarilla^® oven-ready Gluten-free Lasagne

For the sauce

30 mlExtra virgin olive oil (EVOO)

200glentils (soaked overnight) or 240 g canned lentils, drained

100mlalcohol-free red wine

60 gtomato paste

300 mlWater

For the béchamel sauce (1 lt)

750 mlplant-based milk

50 ggluten-free all-purpose flour

For the topping

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 (or enough water to cover the meat mixture) and cook slowly over low heat for at least 20 minutes. Discard the 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 milk in a separate pan, then add it 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 220°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 it, followed by the béchamel and a generous handful of grated nutritional yeast. Continue to layer the Lasagne, sauce, béchamel, and nutritional yeast until you have used the rest of the ingredients. Finish with the béchamel and a generous dusting of 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

add dried mushroom in the sauce making

Tip

This different Lasagne bolognese recipe is perfect for those with dietary needs. By using alternative ingredients, you can create a delicious and healthy Lasagne that many more people can enjoy.

Open Lasagne bolognese

Open Lasagne bolognese

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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