A delicious and classic recipe for preparing lactose-free lasagna, perfect for those with lactose intolerance or simply wanting to try a dairy-free variant. Tasty and flavorful, they are perfect for a family lunch or dinner.
Prepare the ragù: in a large pan, sauté the chopped mixed vegetables with extra virgin olive oil.
Add the mixed minced meat and brown it, deglaze with white wine and add the tomato puree. Salt, pepper, stir and cook for about 30 minutes.
Prepare the béchamel: in a small pot, heat the soy-based drink. In another small pot, prepare a roux with extra virgin olive oil and all-purpose flour.
Combine the hot drink 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. Place a layer of dry pasta, cover with a layer of béchamel and sprinkle with Parmesan cheese.
Continue alternating layers of pasta, ragù, béchamel, and Parmesan. Finish with a layer of béchamel and Parmesan.
Bake: cover the dish with aluminum foil and bake 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
Small pot
Refrigerator
Classic Lasagna is perfect served hot and accompanied by a good red wine.
Italia, 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 |
