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  1. Home
  2. Recipes
  3. Maltese
  4. Vegan Lasagna
Vegan Lasagna

Vegan Lasagna

@maltese
Category: First courses

Vegan lasagna is a perfect main course for Sunday; made with egg-free pasta sheets and a lentil-based ragù!

Difficulty: Difficult
Cooking time: 110 minCooking: 110 min
Preparation time: 60 minPreparation: 60 min
Country: Italia
maltese
@maltese

Ingredients

No. Servings
  • Dried lentils330g
  • Tomato pulp550g
  • Water550ml
  • Extra virgin olive oil20g
  • Celery40g
  • Golden onions50g
  • Carrots50g
  • Rosemary sprigs2units
  • Fine saltto taste
  • Black pepperto taste
  • Rice milk1l
  • All-purpose flour100g
  • Vegetable margarine100g
  • Nutmegto taste
  • Whole wheat flour200g
  • Water145g
  • Extra virgin olive oil5g

Preparation

  1. STEP 1 OF 9

    To prepare the vegan lasagna, start by making the dough for the pasta sheets. Place the whole wheat flour on a work surface, add a pinch of salt, the oil, and start kneading while gradually adding the water.

  2. STEP 2 OF 9

    Continue working the mixture until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest for an hour at room temperature.

  3. STEP 3 OF 9

    In the meantime, prepare the lentil ragù. Finely chop the carrots, celery, and onion, place them in a pan with the oil, and let them brown for 10 minutes. Add the rinsed lentils, chopped rosemary, tomato puree, and water.

  4. STEP 4 OF 9

    Cover with a lid and let it cook for 60 minutes. When the lentils are cooked, season with salt and pepper.

  5. STEP 5 OF 9

    Take the dough and divide it into pieces. Roll out the pasta with a pasta machine until you get a thickness of 3-4 mm. Cut the sheets into rectangles the size of the baking dish.

  6. STEP 6 OF 9

    Blanch the pasta rectangles in salted water for 1 minute, drain them, and place them on a clean cloth.

  7. STEP 7 OF 9

    Prepare the béchamel: heat the rice milk with the nutmeg. In another pan, melt the margarine, add the flour, and stir. Gradually pour in the hot milk, season with salt and pepper, and cook until you obtain a thick béchamel.

  8. STEP 8 OF 9

    Assemble the lasagna in a baking dish: start with a layer of ragù, then a layer of pasta, followed by béchamel. Repeat until all ingredients are used, finishing with ragù and béchamel.

  9. STEP 9 OF 9

    Bake in a static oven at 200°C for 40 minutes. Let it rest for 10 minutes before serving.

Suggestions

  • Pasta machine

  • Pan

  • Plastic wrap

  • Pair it with a pils-style beer!

General Information

Storage notes

Vegan lasagna can be stored in the refrigerator for 1-2 days. It can be frozen if made with fresh ingredients, allowing it to thaw in the refrigerator before cooking.

More information

665.4 Calories per serving. Suitable for vegetarians and vegans.

Origin

Italia, Toscana

Analysis

Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal)164.84
Carbohydrates (g)17.91
of which Sugars (g)6.53
Fat (g)7.32
of which Saturates (g)3.09
Protein (g)6.5
Fiber (g)2.85
Sale (g)0.08
  • Proteins
    6.5g·19%
  • Carbohydrates
    17.91g·52%
  • Fats
    7.32g·21%
  • Fibers
    2.85g·8%