Vegetable lasagne

Name: Vegetable lasagne
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 portions
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 2 c à soupe d’huile d’olive; 2 gousses d’ail; 75 g d’échalotes; 50 g de céleri; 75 g de carottes; 80 g de chou-fleurs; 130 g de brocolis; 100 g de courgettes; 400 g de tomates en conserve; 2 c à soupe d’épices mélangées (thym, basilic, origan, cumin…); 1 bouillon de cube aux légumes; 50 ml d’eau chaude; Sel, poivre; 500 ml de Dalia; 50 g de beurre; 30 g de maïzena; ½ bouillon de cube aux légumes; 400 g de mix pain et pâtisserie; 200 ml d’eau; 25 ml d’huile d’olive; Sel

Prep 25 min · cooking 30 min
6 servings

504.5kcal
3.5 gof protein
106 mgphenylalanine
153.6 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

Vegetable sauce

2 tbsp olive oil
2 garlic cloves
75 g shallots
50 g celery
75 g carrots
80 g cauliflower
130 g broccoli
100 g courgettes
400 g tinned tomatoes
2 tbsp mixed herbs and spices (thyme, basil, oregano, cumin…)
1 vegetable stock cube
50 ml hot water
Salt, pepper

White sauce

500 ml Dalia
50 g butter
30 g cornflour
½ vegetable stock cube

Lasagne dough

400 g Bread and Pastry Mix
200 ml water
25 ml olive oil
Salt

Method

Make the vegetable sauce. Wash all the vegetables and cut them into cubes. Heat the olive oil and gently cook the garlic, shallots, celery and carrots over a low heat. Stir regularly.
Add the cauliflower, broccoli and courgette cubes. Cook for about 3 minutes. Add the tinned tomatoes, spices, stock cube and water. Bring to the boil and simmer for 5 minutes, stirring often. Set aside.
Make the white sauce. Pour the Dalia into a saucepan and add the butter, cornflour and crumbled stock cube. Whisk to combine, then heat over a medium heat, stirring, until the mixture thickens. Set aside.
Make the lasagne dough. Mix the Bread & Pastry Mix, water, olive oil and salt. Knead until you have a firm, elastic dough. Roll out the dough with a rolling pin, then pass it through a pasta machine several times until you have thin sheets. Cut them to the size of the dish
Preheat the oven to 200 °C. Spread a layer of vegetable sauce over the bottom of the ovenproof dish. Cover with lasagne sheets, then with white sauce. Repeat and finish with a layer of vegetable sauce. Cover with white sauce.
Bake the lasagne for 25 minutes at 200 °C.
Tips: you can grate some cheese substitute over the top. You can also add meat substitute to the vegetable sauce ingredients (in place of the broccoli and cauliflower). Make up the meat substitute (2 sachets) by adding 200 ml of water, leave to stand for 10 minutes and cook it in a frying pan; leave to cool slightly, cut into small cubes and add to the vegetables.

Made with