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Gluten-free vegan lasagna

Gluten-free vegan lasagna

Ingredients:

  • 400 ml soy milk
  • pasta for lasagne SEITZ
  • 320 g basil tofu
  • 80 g fresh spinach leaves
  • 2 tablespoons of gluten-free flour
  • 50 ml olive oil
  • 1 can of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon salt
  • pepper
  • 1,5 teaspoon cane sugar
  • 10-15 fresh basil leaves

Procedure:

  1. Chop the tofu, garlic and onion. Sauté in half the amount of olive oil, add canned tomatoes, puree, salt, pepper to taste and a little cane sugar. Simmer everything over a low heat for approximately 5-10 minutes. Remove and add the spinach leaves.
  2. Prepare the béchamel. Heat the remaining olive oil in a saucepan. Add the flour and lightly fry. Pour in a little soy milk, stir until a lump-free mixture forms and pour in the rest of the milk. Cook, stirring constantly, until the béchamel thickens (approximately 10 minutes). Season with a pinch of salt and pepper.
  3. Layer the pasta with the tofu mixture, basil and béchamel in a baking dish. Bake at 175 °C for approximately 40 minutes.

Ingredients from the e-shop

SEITZ - Pasta-LASAGNE classic type, gluten free, 250g (ct 12)
Our tip
In stock
Number of pieces in carton: 12
3,44 € 13,75 €/kg

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