Recetas

White lasagna

Ingredients

Made with

For the Béchamel sauce:
500 ml of natural soya drink
40 g of extra virgin olive oil
40 g of corn starch
nutmeg, to taste
salt, to taste
pepper, to taste

For the vegetable ragout:
1 bundle of asparagus
300 g of mixed mushrooms
1 carrot
1 onion
a stalk of celery
salt
2 tablespoons of apple cider vinegar
1 bay leaf
lemon peel

 

For the pasta:
500 g of semi-whole wheat flour
150 g of water
100 g of natural oat drink
salt
turmeric, to taste
durum wheat semolina

For the breading:
100 g of corn flour
20 g of extra virgin olive oil
salt, to taste
1 sprig of rosemary
a few leaves of sage

 

Preparation

In a saucepan, prepare the roux by heating the oil and starch, mixing them together with a spatula. Separately, heat the soya drink together with nutmeg, pepper and salt, without bringing it to a boil. Combine the roux with the liquid and whisk together quickly. Continue cooking until the Béchamel has thickened to its proper consistency. Let it cool in a large and low glass container, covered with plastic wrap.

Finely mince the carrot, onion and celery. Simmer them in a pan with plenty of olive oil, on a medium flame, together with the bay leaf and the lemon peel, adding a few grains of coarse salt midway through. Once the vegetables are shiny and soft, remove your soffritto from heat and set aside. Add some more olive oil to the pan and, once it‘s hot, throw in the mushrooms and asparagus, having previously chopped them. Sauté for a few minutes on a high flame. Add salt and pepper to taste. Upon cooking, dissolve two spoonfuls of apple cider vinegar. Remove from heat and add the vegetable soffritto you’d previously set aside. Combine the ragout with the Béchamel sauce and mix well.

To make the pasta sheets for your lasagna, combine the turmeric with the flour and sift it into a large bowl. Little by little, add the water and the oat drink, mixing first with a spatula and then by hand. Transfer the mixture onto the kitchen counter and knead manually for a few minutes, until you obtain a smooth and uniform dough. Let it sit in the fridge for at least 30 minutes.

Once enough time has passed, take out the dough, cut it into pieces, and roll it out using a rolling pin and then a sheeter, forming rectangular pasta sheets about 2 mm thick. Flour the dough while you roll it, to prevent it from sticking and also to give it a bit of coarseness.

Next, parboil the pasta sheets in salted water with a bit of oil, for about one minute, so they won’t stick to each other, then strain them. Now you can begin assembling your lasagna!

Coat a casserole with oil and arrange a layer of pasta, followed by layers of Béchamel sauce, vegetable ragout and nutritional yeast, then repeat in the same order. Complete the top layer with the ragout, plenty of Béchamel and a dusting of aromatic breading, obtained by combining the finely-minced herbs with the rest of the ingredients. Bake at 180°C for about 35-40 minutes.