/images.kitchenstories.io/communityImages/5817dec8f4c9a5109d8c320f0b6154d7_0637f125-9db8-43bd-af28-4e35f849a5f3.jpg)
Veggie lasagna tricolori
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
pot, cutting board, knife, cooking spoon, bowl, grater, baking dish, pastry brush
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
Step 1/ 3
- 90 g vegetarian ground meat
- 125 g tomato purée (passata)
- 1½ red onions
- 1½ cloves garlic
- 100 ml red wine
- 2 tbsp canola oil
- ½ pinch salt
- ½ pinch pepper
- pot
- cutting board
- knife
- cooking spoon
Finely chop onions and garlic. Mix garlic with minced meat. Heat a large pot with oil, add minced meat and sauté (season with salt & pepper). Deglaze with wine several times and let reduce again. Now add onions and tomato purée and let simmer for approx. 20 min., stirring occasionally.
Step 2/ 3
- 90 g pesto
- 25 g pine nuts
- 35 g Gruyère cheese
- 25 ml cream
- bowl
- grater
In a small bowl, add pesto, pine nuts and cream. Grate half of the cheese over the pesto and mix well.
Step 3/ 3
- 6 lasagna noodles
- 15 g butter
- ½ pinch nutmeg
- baking dish
- pastry brush
Preheat oven to 180°C/350°F. Slightly grease a baking dish with butter, alternately layer pasta, red filling, pasta, green filling on top of each other. Grate a little nutmeg onto one of the middle layers. Grate the remaining cheese on the top layer. Bake in the oven at 180°C/350°F for approx. 30 min., until the cheese is golden brown.
Enjoy your meal!
Tags
More delicious ideas for you
