Recipe
Lasagne, perilously Italian
The classic with two sauces - completely sans meat.
Ingredients for 3 dishes
| 12 | lasagne sheets |
| 250 g | Viana Veggie Mince |
| 1000 ml | Viana Soactiv+Calcium (soy milk) |
| 3 tbsp | white almond paste |
| 2 tbsp | instant vegetable stock |
| 2 tsp | flour |
| nutmeg | |
| 2 | middle-sized onions |
1. Béchamel sauce: Put Viana SoActiv+Calcium (Viana soy milk), almond paste and vegetable stock in a saucepan. Mix well and heat. Mix in the wheat flour and a pinch of nutmeg and bring briefly to the boil.
2. Bolognaise sauce: dice the onions, chop the clove of garlic and the carrots and fry them all in olive oil. Add Viana Veggie Mince. Douse with white wine after 4 or 5 minutes and add the peeled tomatoes. Leave to simmer for about 10 minutes.
3. Lasagne: Grease a casserole. Put in layers of béchamel sauce, uncooked lasagne sheets and bolognaise sauce, the last layer being béchamel sauce. Bake the lasagne for 20 minutes at 250° (220° in a circulating oven) in a preheated Oven.
Great with: a robust red wine
