40 min






  • 1 pack vegetable protein mix
  • 1 pack of Cordon Green chicharrón
  • 1 pack of lasagna pasta
  • 500g mozzarella cheese
  • 50g raisins
  • 50g prune
  • 50g walnuts
  • 200g Parmesan cheese

For pomodoro sauce

  • 3 Soft tomatoes
  • 1 Pearl onion
  • 1 Pepper
  • celery
  • Salt and pepper to taste
  • Laurel leaves
  • 1 teaspoon sugar

For the Bechamel sauce

  • 1 cup almond vegetable milk
  • 1/2 pearl onion, finely chopped
  • 2 teaspoons wheat flour
  • 50g margarine
  • 1/2 glass white dried wine
  • Salt and pepper
  • Nutmeg


Place the lasagna paste in a pot of boiling water with salt according to the instructions in the box.

For pomodoro sauce

  1. Place the tomatoes in a saucepan with water until soft and remove the peel
  2. Saute onion, pepper and coriander, cut into medium pieces
  3. Place the tomatoes without peel, and the refried in a blender.
  4. Close the above mixture in a saucepan and boil with salt, pepper, bay leaf and a teaspoon of sugar.

For the bechamel sauce

  1. Place the butter in a saucepan.
  2. Place the finely chopped onion and flour. Mix until flour is toasted for 3 min.
  3. Squirt the wine and milk while mixing until boiling.
  4. Add salt, pepper and nutmeg.
  5. Open the vegetable protein mix pack and order it into small pieces.
  6. Add the vegetable protein mix in a frying pan with a splash of oil
  7. Next to the walnuts, raisins and plums, add a glass of dried white wine and mix it all together.
  8. Assemble the lasagna, place a layer of bechamel sauce, layer of pasta, layer of pomodoro sauce, layer of vegetable protein mix with nuts and layer of mozzarella cheese alternate until the mixture is finished.
  9. Place Parmesan cheese over lasagna and bake for 15 to 20 min
  10. Serve and add an oregano pisca.
  11. Ready, you can enjoy with your family a delicious dish and easy to make at home.

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