A delicious and classic recipe to prepare lactose-free lasagna, perfect for those with lactose intolerance or who simply want to try a dairy-free version. Tasty and flavorful, they are perfect for a family lunch or dinner.
Prepare the ragù: in a large pan, sauté the mixed vegetables cut into pieces with extra virgin olive oil.
Add the mixed minced meat and brown it, deglaze with the white wine and add the tomato passata. Season with salt and pepper, stir and cook for about 30 minutes.
Prepare the béchamel: in a saucepan, heat the soy beverage. In another saucepan, make a roux with extra virgin olive oil and 00 flour.
Combine the hot beverage with the roux, stir and thicken. Add salt, pepper and nutmeg.
Assemble the lasagna: in a baking dish, pour a ladle of ragù and spread it evenly. Lay a layer of dried pasta, cover with a layer of béchamel and sprinkle with Parmigiano Reggiano.
Continue alternating layers of pasta, ragù, béchamel and Parmigiano. Finish with a layer of béchamel and Parmigiano.
Bake: cover the dish with foil and cook in a preheated oven at 180°C for about 15-20 minutes. Remove the foil and bake for another 10 minutes. Serve hot and enjoy!
Large pan
Saucepan
Refrigerator
Classic lasagne are perfect served hot and accompanied by a good red wine.
Italy, Emilia Romagna
| Energy (kcal) | 249.65 |
| Carbohydrates (g) | 16.65 |
| of which Sugars (g) | 5.58 |
| Fat (g) | 11.79 |
| of which Saturates (g) | 2.19 |
| Protein (g) | 17.54 |
| Fiber (g) | 3.21 |
| Sale (g) | 0.4 |
