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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.
Prepare the ragù: in a large pan, brown the mixed vegetables cut into pieces with extra virgin olive oil.
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
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.
Combine the hot drink with the roux, mix and let thicken. Add salt, pepper and nutmeg.
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.
Continue alternating layers of pasta, ragù, béchamel and Parmigiano. Finish with a layer of béchamel and Parmigiano.
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!
Large pan
Small saucepan
Refrigerator
Classic lasagna is perfect served hot and accompanied by a good red wine.
Italia, Emilia Romagna
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This product cannot be shipped to the selected country
