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Lasagne alla Bolognese

Prep time: 90 min | Total time: 120 min |

Conservation: 4 days | Freezable

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Allergens: Soy, Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the béchamel:

1 l soy milk
2 l vegetable broth
250 g white wheat flour
250 ml extra virgin olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp ground nutmeg

For the placeholder:

1 kg lasagna sheets

Procedure

Prepare the sauce:

Finely chop the onions, carrots and celery in a food processor or by hand. Mince the garlic.

Heat the olive oil in a large pot over medium heat (6/9). Add the onions, carrots and celery and cook until softened. Add the garlic and cook for 1 minute.

Add the minced soy and cook for 5 minutes. Stir in the tomato sauce, oregano, basil, salt and pepper. Simmer for 30 minutes, stirring occasionally.

Prepare the béchamel:

Add the olive oil and flour to a large pot and mix well. Heat over medium heat (6/9).

Gradually add the soy milk and vegetable broth while whisking continuously to prevent lumps. If necessary, blend briefly to smooth out any lumps.

Season with salt, pepper and nutmeg. Cook, stirring occasionally, until the sauce thickens.

Assemble the lasagna:

Preheat the oven to 200 °C.

Spread a generous layer of béchamel over the bottom of the baking dish. Add a thin layer of tomato sauce and spread evenly.

Add a layer of lasagna sheets, breaking them if necessary to cover the entire surface. Spread a layer of the tomato sauce and béchamel mixture (approximately 70:30).

Repeat the layers until the dish is full, ideally with 3–4 layers of lasagna sheets. Finish with a layer of béchamel.

Bake for approximately 30 minutes, or until the lasagna sheets are tender when pierced with a fork.

Let the lasagna rest for 10 minutes before slicing and serving.

Nutritional Information (per portion)

Calories: 827
Carbohydrates: 90 g
Protein: 56 g
Fat: 28 g
Iron: 12.3 mg
Calcium: 496.2 mg