Young Dutch and Italian Aged Plant-based Lasagna
Ingredients
Vegetables of your choice (e.g., zucchini, carrots, bell peppers, eggplant)
1 large onion
2 cloves of garlic
1 can of chopped tomatoes
4 tbsp tomato paste
100ml (or more) red wine
100ml water
Lasagna sheets
plant-based crème fraîche
1/2 tsp chili (acc. to taste)
3 tsp salt
1 tsp fresh pepper
2 tbsp Italian herbs
1 tsp paprika powder
Fresh basil
Olive oil
Preparation
Finely chop onions and garlic and fry them in olive oil.
Add finely diced vegetables and sauté. Add canned tomatoes, tomato paste, red wine, water, and spices.
Let it simmer for about 10-15 minutes over low heat. The vegetables should still be firm to the bite.
Add more spices or wine if needed. There should be enough liquid to soften the lasagna sheets.
Then layer everything in the greased dish. Start with a bit of sauce at the bottom, then the pasta sheets, followed by the vegetable sauce and some crème fraîche on top.
Repeat the layering process 2-3 times. For the final layer of pasta sheets, add some sauce and then sprinkle Italian Aged first and then Young Dutch on top.
Bake everything in the oven at 200°C for about 30-40 minutes until the pasta sheets are soft and a golden brown crust has formed on top.
Enjoy your plant-based lasagna!
Let us know how you cook with our products and tag us @plantbasedcheese or @willicroft.de
We love seeing our recipes put to practice!
This recipe was provided by our German friend Sandra.
Follow her here
