Tiempo:
40 min
Personas:
8
Dificultad:
Media
Ingredients:
- 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
Preparation:
Place the lasagna paste in a pot of boiling water with salt according to the instructions in the box.
For pomodoro sauce
- Place the tomatoes in a saucepan with water until soft and remove the peel
- Saute onion, pepper and coriander, cut into medium pieces
- Place the tomatoes without peel, and the refried in a blender.
- Close the above mixture in a saucepan and boil with salt, pepper, bay leaf and a teaspoon of sugar.
For the bechamel sauce
- Place the butter in a saucepan.
- Place the finely chopped onion and flour. Mix until flour is toasted for 3 min.
- Squirt the wine and milk while mixing until boiling.
- Add salt, pepper and nutmeg.
- Open the vegetable protein mix pack and order it into small pieces.
- Add the vegetable protein mix in a frying pan with a splash of oil
- Next to the walnuts, raisins and plums, add a glass of dried white wine and mix it all together.
- 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.
- Place Parmesan cheese over lasagna and bake for 15 to 20 min
- Serve and add an oregano pisca.
- Ready, you can enjoy with your family a delicious dish and easy to make at home.
