Open Lasagne bolognese
2 hours 30 minutes total
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.
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
|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|
|to taste||Salt and pepper|
For the béchamel sauce (1 lt)
|750 ml||plant-based milk|
|250 ml||plant-based cream|
|50 g||Gluten-free all-purpose flour|
|to taste||Grated nutmeg, salt|
For the topping
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
add dried mushroom in the sauce making
Here are four easy steps for the perfect open lasagne bolognese:
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.
- bay leaf
- red wine
- tomato paste
- extra virgin olive oil (EVOO)
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.
- vegetable milk
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.
- lasagna sheets
- nutritional yeast
Bake the lasagne for 25 to 30 minutes or until golden brown. Let it rest for 5 minutes before serving.
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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.