Lasagne
Allergens
Milk ingredients
Gluten
Celery
Soya
For
Persons
100
g
Hard cheese
1
tbsp
Butter
2
tbsp
Flour
4
dl
Milk
0.50
tsp
Salt
0.25
tsp
Freshly ground pepper
Nutmeg, freshly grated
1
Bolognese sauce recipe quantities (see recipe for Vegan Minced Meat with Elbow Pasta)
250
g
green and light-coloured lasagne sheets, no pre-cooking required
oil for the dish
Grease a gratin dish with a little oil. Finely grate the hard cheese.
For the béchamel sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat.
Add the milk, stirring constantly with a whisk, and bring to the boil. Season with salt, pepper and a little nutmeg, then simmer over a low heat for 10–15 minutes, stirring constantly.
Layer the lasagne in the gratin dish: to do this, pour half the Bolognese sauce into the dish, add a layer of green lasagne sheets and cover with half the béchamel sauce. Then place a layer of white lasagne sheets on top and cover these with the remaining Bolognese sauce and two-thirds of the remaining béchamel sauce. Place the remaining lasagne sheets on top, spread the remaining béchamel sauce over them and sprinkle with the cheese.
Bake the lasagne in the oven at 200 degrees (top and bottom heat) for 30–40 minutes.
For the béchamel sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat.
Add the milk, stirring constantly with a whisk, and bring to the boil. Season with salt, pepper and a little nutmeg, then simmer over a low heat for 10–15 minutes, stirring constantly.
Layer the lasagne in the gratin dish: to do this, pour half the Bolognese sauce into the dish, add a layer of green lasagne sheets and cover with half the béchamel sauce. Then place a layer of white lasagne sheets on top and cover these with the remaining Bolognese sauce and two-thirds of the remaining béchamel sauce. Place the remaining lasagne sheets on top, spread the remaining béchamel sauce over them and sprinkle with the cheese.
Bake the lasagne in the oven at 200 degrees (top and bottom heat) for 30–40 minutes.
Tips
This lasagne is ideal for using up various leftover vegetables. Cut these into small cubes and mix them into the Bolognese sauce.
The lasagne can also be made using the tomato and herb sauce (page 102) instead of the Bolognese sauce.
The lasagne can also be made using the tomato and herb sauce (page 102) instead of the Bolognese sauce.
Nutrients per portion 651kcal
CO₂ equivalent per portion 872g