ultimate half/half lasagna
The ultimate culmination of savoury & rich vegan components (bolognese, basil ricotta, bechamel sauce & lasagna pasta) that is hearty, full of vegetables and absolutely delicious.
Ingredients
- 2 litres homemade lentil walnut & mushroom bolognese (https://plantbasedpetite.com/vegan-bolognese/)
- 473 ml homemade vegan béchamel sauce
- 500 grams vegan almond ricotta
- 10-12 no boil lasagna noodles from package
- 500 grams zucchini a.k.a. courgettes, thinly sliced
- 100 grams vegan mozzarella cheese
Instructions
- Make the three sauces as per instruction.
- Preheat the oven to 190°C (375°F).
- To assemble, add a quarter of the bolognese to the bottom of the baking dish and layer the noodles in a single layer on one half of the dish and the zucchini noodles on the other half.
- Spread a third of ricotta on both halves of the lasagne.
- Spread a third of the béchamel on top of the ricotta mixture on the noodle side.
- Spread another fourth of the Bolognese on top of both sides of the lasagne.
- Add another layer of noodles and zoodles and repeat the process (one third ricotta on whole lasagne, one third béchamel on the noodle side, and one fourth of Bolognese)
- Layer another layer of noodles and zoodles, the remaining Bolognese and the remainder ricotta on the zucchini and béchamel on the top of the noodle half.
- Cover the lasagne in aluminium foil and bake for 30 minutes.
- Remove the lasagna from the oven and sprinkle with 100 grams of mozzarella cheese and put it in the oven for another 10 minutes until cheese has melted and lasagne is bubbly.
Nutrition
Serving: 1sliceCalories: 351kcalCarbohydrates: 32.5gProtein: 11.9gFat: 19.6gSodium: 326mgPotassium: 340mgFiber: 9.3gSugar: 13.7gCalcium: 231mgIron: 4mg
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