This lasagna is a 100% vegetable version of the popular dish of Italian cuisine. It consists of thin sheets of pasta ('lasagna'), one of the oldest types of pasta) that contain, enter each of them, delicious vegetable Bolognese sauce. The last layer is covered with irresistible gratinated béchamel sauce, which, when mixed with the rest of the ingredients, forms a really exquisite combination.
The lasagna has its origin in the Italy of the Middle Ages, specifically in Naples, and the first recipe that we find written is that which appears in the cookbook 'Liber de Coquina', which dates from the early 14th century, although it is believed that it is not until the seventeenth century that the version that has transpired until today is created.
As for its terminology, 'lasagna' ( lasagna ) comes from the Greek term 'lasanon' (in Spanish 'trébede'), which the Romans adapted as 'lasanum', a word they used to refer to as the container in which they cooked food and which later derived in the name of this traditional dish.
The result of this 100% vegetable recipe is a juicy, creamy lasagna, with the live point of the tomato and a delicious gratin cover to which, when serving, we can add a more intense touch of flavor by sprinkling cashew parmesan .
This lasagna is free of cholesterol and rich in complete proteins , carbohydrates , beta carotene , lycopene , tryptophan , allicin , alliin , flavonoids , phytosterols , fiber , isoflavones , lecithin , omega 3 , omega 6 and omega 9 ; vitamins A , C , E , K and group B ( B1 , B2 , B3 , B5 , B6 and B9 or folic acid ); sulfur , calcium , copper , chromium , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium and zinc .
Below you can see what ingredients you need and the steps to follow to be able to make an essential of the 'Italian cuisine'.
|Difficulty level||Preparation time||Rations|
|Half||1 h.||For 6 people|
- 12 precooked lasagne pasta plates
- 250 gr. of textured soy (fine)
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 l. of crushed tomato
- 1 teaspoon oregano
- 1 teaspoon of salt
- 50 ml. of white wine
- 1/2 teaspoon pepper
- 4 tablespoons of extra virgin olive oil
- 1 l. of vegetable béchamel (opens in a new tab)
- cashew parmesan (opens in a new tab)
- In a pan prepare the béchamel and reserve.
- With a knife, chop the onion and garlic very small and reserve also.
- Peel and wash the carrot, grate and reserve.
- In a large pan, put the oil to heat and, when it is warm, we toss the onion, the garlic and the grated carrot and let it cook for 7 minutes.
- After this time, add soy, wine, pepper and salt and stir. Add the crushed tomato, stir again and let everything be done for 10 minutes over medium heat, stirring occasionally.
- After this time, extinguish the fire, we throw a saucepan of béchamel sauce Bolognese so that it is more juicy and stir. We reserve
- In a large pot, put to heat water and cook pasta plates in it following the manufacturer's instructions.
- When the pasta plates are ready, cover the bottom of a baking dish with a little béchamel and, on top of it, place the plates until the whole base is covered. Next, we put a layer of bolognese sauce that covers all the pasta base well and we put one more layer of pasta plates. We repeat the process until the Bolognese sauce is finished, finishing with a layer of pasta plates.
- We preheat the oven to 200º and, while, we throw the béchamel over the last layer of pasta plates, so that all the lasagna is well covered.
- Introduce the lasagna in the preheated oven and bake for 15 minutes, making sure it does not burn.
- Once baked, take out the lasagna from the oven, sprinkle some cashew parmesan and serve hot.
- Make sure that the wine you use has not used any product of animal origin for its elaboration, since elements such as animal albumin, milk proteins, gelatin or fishtail are usually used during the clarification process.
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