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Open Lasagne bolognese

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Open Lasagne bolognese

2 hours 30 minutes total

When it comes to cooking with dietary restrictions, finding suitable recipes can be a challenge. Luckily, with a few alternative ingredients, it's possible to create an allergy-friendly lasagne bolognese alternative. In this recipe, we'll be using gluten-free lasagne sheets, plant-based protein sources, and lactose-free and vegan ingredients to create a delicious dish.

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Ingredients

Serves 4

9 sheets Barilla® Gluten Free Oven-Ready Lasagne

For the sauce

1 tbs Extra virgin olive oil
1 tbs Celery, chopped
1/3 cup Carrot, peeled and chopped
1/2 cup Onion, peeled and chopped
1 can Lentils, drained
1/3 cup Alcohol free red wine
2 tbs Tomato paste
12 oz Tomato purée
1 ½ cup Water
1 leaf Bay
to taste Salt and pepper

For the béchamel

3 cups Vegan milk
1 cup Vegan cream
4 tbs Margarine
4 tbs GF flour
to taste Grated nutmeg, salt

For the topping

1 tbs Nutritional yeast

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

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 water (or enough water to cover the meat mixture) and cook slowly over low heat for at least 20 minutes. Discard bay leaf.

  • Celery
  • onion
  • carrot
  • olive oil
  • bay leaf
  • lentils
  • salt
  • pepper
  • red wine
  • tomato paste

Step 3

Meanwhile prepare the béchamel: melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter 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 425°F.

  • Margarine
  • flour
  • vegetable milk
  • salt
  • nutmeg

Step 4

Butter a 13x9 baking dish and arrange the first layer of lasagna lengthwise. Evenly spread a layer of sauce over it, followed by the béchamel and a generous handful of grated nutriotional yeast . Continue to layer the lasagna, sauce , béchamel and nutritional yeast until you have used the rest of ingredients. Finish with the béchamel, and generous dusting of nutritional yeast.

  • Lasagna sheets
  • nutritional yeast

Step 5

Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Tip

This alternative lasagne bolognese recipe is a great choice for those with dietary restrictions. By using alternative ingredients, you can create a delicious lasagne that more people can enjoy.