Lasagna with plant protein and bechamel sauce

Name: Lasagna with plant protein and bechamel sauce
Total time: 1 h
Ingredients: 30g olive oil; 150g onion, chopped; 200g root vegetable brunoises, frozen; 2clove garlic, chopped; 80g Buitoni® Doppio Concentrato di pomodoro; 8g oregano, dry; 4g thyme, dry; 4g pepper, crushed; 5g salt; 200g Garden Gourmet® Minced; 600ml Buitoni® Sugo intenso; 950g Buitoni® Salsa Fresca con Polpa; 500g lasagna pasta sheets; 1 ltr Whole milk; 80g MAGGI® Velouté sauce; 1g white pepper; 1g nutmeg powder; 400g mozzarella cheese, grated; 150g parmesan cheese

Preparation time
60 min
Difficulty
Easy
Number of servings

10

Ingredients

30g olive oil
150g onion, chopped
200g root vegetable brunoises, frozen
2clove garlic, chopped
80g Buitoni® Doppio Concentrato di pomodoro
8g oregano, dry
4g thyme, dry
4g pepper, crushed
5g salt
200g Garden Gourmet® Minced
600ml Buitoni® Sugo intenso
950g Buitoni® Salsa Fresca con Polpa
500g lasagna pasta sheets

Bechamel sauce

1 ltr Whole milk
80g MAGGI® Velouté sauce
1g white pepper
1g nutmeg powder
400g mozzarella cheese, grated
150g parmesan cheese

Preparation

1

Sauté root vegetable, onions and garlic in olive oil at medium heat for 5 minutes
2

Add Buitoni^® Doppio Concentrato di pomodoro and roast for 3 min the add the remaining ingredients and cook for 10 minutes
3

Prepare the bechamel by mixing whole milk, MAGGI^® Velouté sauce, seasoning and simmer for 5 min at low heat once boiling
4

Add mozzarella and thicken the sauce
5

Assemble the Lasagna in a GN tray (Bechamel, Ragu, Lasagna sheets, repeat and finish with Bechamel)
6

Bake in the oven at 185c for 30 min and add parmesan for 10 minuts till pasta is fully cooked

Serve with crudité of vegetables for a fresh and crunchy salad

Season the Ragu with vegan demi-glace for a more “meaty” experience