Lactose-Free Lasagna

Name: Lactose-Free Lasagna
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8
Cuisine: Italia
Ingredients: 200 g Grated Parmesan; 500 g Soy-based drink; 40 g Extra virgin olive oil; 20 g All-purpose flour; 2 teaspoon Salt; 2 pinch Ground black pepper; 1 pinch Ground nutmeg; 200 g Mixed vegetables (onion, celery, carrot); 600 g Mixed minced meat; 100 g Dry white wine; 600 g Tomato puree; 300 g Dry pasta, type lasagna

@tuduu

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.

Difficulty: Difficult

Cooking time: 45 minCooking: 45 min

Preparation time: 40 minPreparation: 40 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Grated parmesan200g
Soy-based drink500g
Extra virgin olive oil40g
All-purpose flour20g
Salt2teaspoon
Ground black pepper2pinch
Ground nutmeg1pinch
Mixed vegetables (onion, celery, carrot)200g
Mixed minced meat600g
Dry white wine100g
Tomato puree600g
Dry pasta, type lasagna300g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Prepare the ragù: in a large pan, sauté the chopped mixed vegetables with extra virgin olive oil.
STEP 2 OF 7
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.
STEP 3 OF 7
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.
STEP 4 OF 7
Combine the hot drink with the roux, stir and thicken. Add salt, pepper, and nutmeg.
STEP 5 OF 7
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.
STEP 6 OF 7
Continue alternating layers of pasta, ragù, béchamel, and Parmesan. Finish with a layer of béchamel and Parmesan.
STEP 7 OF 7
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!

Suggestions

Large pan
Small pot

General Information

Storage notes

Refrigerator

More information

Classic Lasagna is perfect served hot and accompanied by a good red wine.

Origin

Italia, Emilia Romagna

Analysis

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

Descrizione

Lactose-Free Lasagna

@tuduu

Difficulty: Difficult

Cooking time: 45 minCooking: 45 min

Preparation time: 40 minPreparation: 40 min

Country: Italia

Preparation

STEP 1 OF 7

Prepare the ragù: in a large pan, sauté the chopped mixed vegetables with extra virgin olive oil.

STEP 2 OF 7

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.

STEP 3 OF 7

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.

STEP 4 OF 7

Combine the hot drink with the roux, stir and thicken. Add salt, pepper, and nutmeg.

STEP 5 OF 7

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.

STEP 6 OF 7

Continue alternating layers of pasta, ragù, béchamel, and Parmesan. Finish with a layer of béchamel and Parmesan.

STEP 7 OF 7

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!

Macronutrients (100 gr)

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