Home » Recipes » Pasta dishes » Vegetarian lasagna


Calorie: 663 Kcal

Preparation: 30 min

Cooking: 1 hour

Difficulty: easy

· Dried lentils: 330 g
· Tomato pulp: 550 g Water: 550 g
· Extra virgin olive oil Il Cavallino Special Edition: 20 g
· Celery: 40 g
· Golden onions: 50 g
· Carrots: 50 g
· Rosemary: 2 sprigs
· Salt up: to taste
· Black pepper: to taste

· Rice milk: 1 l
· 00 flour: 100 g
· Vegetable margarine: 100 g
· Salt up: to taste
· Nutmeg: to taste
· Black pepper: to taste

· Whole wheat flour: 200 g
· Water: 145 g
· Salt up: to taste
· Extra virgin olive oil Il Cavallino Special edition: 5 g

Preparation To prepare vegan lasagna, start making the pastry dough.
Place the wholemeal flour on a pastry board, trying to give it a fountain shape.
Add a pinch of salt, the oil, and start kneading by pouring the water slowly.
Continue to work the mixture until you get a smooth and homogeneous dough.
At this point wrap it in plastic wrap and let it rest for an hour at room temperature.
In the meantime, take care of preparing the lentil sauce.
Clean and finely chop the carrots, celery and onion; at this point pour them into a pan with the oil and let them brown over a moderate flame for about ten minutes.
When they are golden brown, add the previously rinsed dried lentils.
Then add the chopped rosemary, the tomato puree, the water and mix everything together.
Cover with a lid and cook for 60 minutes.
Only when the lentils are cooked can you salt and pepper everything; mix again and the lentil sauce will be ready.
As soon as the dough has rested, take the dough back and divide it into several pieces using a tarot.
Using a dough sheeter, roll out the dough from the widest thickness to the penultimate, so as to have a sheet of about 3-4 mm thick.
Alternatively you can use a rolling pin.
Gradually place the dough on the lightly floured pastry board, then cut it to obtain rectangles of the right size for the pan.
Once the rectangles have been obtained, place them on the trays where you will have placed some clean tea towels.
Let the pasta dry slightly and in the meantime prepare the béchamel.
Pour the rice milk into a pan, add the nutmeg and bring it to just touch the boil.

In another pan, add the margarine and let it melt gently.
When it is completely melted, add the flour and mix quickly to obtain a lump-free mixture. Let it brown gently, then pour in the hot milk a little at a time.
Season with salt and pepper, then continue to cook until your béchamel has thickened. Place a pan full of water, salted to taste, which will be used for cooking the pastry on the fire.
Equip yourself with a 30x20 cm pan and arrange a layer of ragù on the base.
As soon as the water starts to boil, dip each rectangle of pasta and cook it for about 1 minute. Using a slotted spoon, drain the cooking water well and place it on the ragù.
Continue in this way until the entire surface is covered. Also add a layer of béchamel and cover with more ragù. Continue in this way until the pasta is finished.
Cover with a generous layer of meat sauce and a few tablespoons of bechamel here and there.
Bake in a static oven at 200 ° for 40 minutes, then take it out of the oven and wait about ten minutes before serving.

Enjoy your meal!

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