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Recipe by Emporion
A delicious and classic recipe for making lactose-free lasagna, perfect for those who are lactose intolerant or simply want to try a dairy-free version. Tasty and flavorful, they are perfect for a family lunch or dinner.
Step 1 of 7: Prepare the ragù: in a large pan, brown the mixed vegetables cut into pieces with extra virgin olive oil.
Step 2 of 7: Add the mixed minced meat and brown it, deglaze with the white wine and add the tomato purée. Add salt, pepper, mix and cook for about 30 minutes
Step 3 of 7: Prepare the béchamel sauce: in a small saucepan, heat the soy-based drink. In another small saucepan, make a roux with extra virgin olive oil and all-purpose flour.
Step 4 of 7: Combine the hot drink with the roux, mix and let 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. Lay a layer of dry pasta, cover with a layer of béchamel sauce and sprinkle with Parmigiano Reggiano.
Step 6 of 7: Continue alternating layers of pasta, ragù, béchamel and Parmigiano. Finish with a layer of béchamel and Parmigiano.
Step 7 of 7: Bake: cover the baking dish with aluminum foil and bake in a preheated oven at 180°C for about 15-20 minutes. Remove the aluminum foil and bake for another 10 minutes. Serve hot and enjoy!
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Soy, Milk and dairy products, and Celery
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
