A juicy vegetarian lasagna made with homemade gluten-free pasta sheets, slow-simmered vegetable sugo, and creamy béchamel sauce. Packed with rich vegetables and a subtle hint of nutmeg, this is a hearty casserole for the whole family.
6 Portions · 2,700 g
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6
Put 250 g gluten-free flour into a mixing bowl and form a well in the center.
Whisk 2 eggs and add to the well along with 1 tsp salt.
Pour in 100 ml lukewarm water and knead everything into a smooth dough.
Shape the dough into a ball, cover, and let rest in the refrigerator for 30 minutes.
Peel 1 onion and finely dice.
Wash, clean, peel, and cut 1,5 kg vegetables into small bite-sized cubes.
Wash 1 bunch parsley, shake dry, and finely chop.
Heat 2 tbsp vegetable oil in a large pot and slowly sauté the chopped onion until translucent.
Add the diced vegetables and 1 l passata and bring to a boil.
Season with 1 tsp salt, 0,5 tsp pepper, 1 pinch chili, 0,5 tsp cumin, and 1 tsp oregano.
Reduce the heat and let the vegetable sauce simmer gently, covered, for 60 minutes.
Stir in the chopped parsley and let the sugo simmer for another 15 minutes.
Bring a large pot with plenty of water and 1 tbsp salt to a boil.
Roll out the chilled dough on a floured work surface 1 to 2 mm thin.
Cut into fitting rectangular lasagna sheets using a pastry wheel.
Precook the pasta sheets in batches in the boiling salted water for 4 minutes and carefully remove.
Melt 50 g butter in a small saucepan over medium heat.
Whisk in 40 g gluten-free flour and cook, stirring constantly, without letting it take color.
Gradually pour in 500 ml lukewarm milk while stirring constantly with a whisk.
Bring the sauce briefly to a boil while stirring until it thickens smoothly.
Season to taste with 1 pinch freshly grated nutmeg and 0,5 tsp salt.
Preheat the oven to 200°C (392°F) top/bottom heat.
Spread a little vegetable sugo over the bottom of a baking dish.
Place a layer of the precooked lasagna sheets side by side on top.
Distribute vegetable sugo evenly over the pasta sheets.
Spread a layer of béchamel sauce over the vegetable sugo.
Sprinkle some Parmesan over the béchamel sauce.
Repeat the layering of pasta sheets, sugo, béchamel sauce, and Parmesan two more times.
For the top layer, spread the remaining béchamel sauce and the remaining 150 g Parmesan on top.
Bake the lasagna at 200°C (392°F) on the middle rack for 15 minutes.
Reduce the temperature to 160°C (320°F) and bake for another 30 minutes.
Switch on the grill function at maximum heat for 5 minutes until the crust is gratinated golden brown.
Remove the baking dish from the oven and let the lasagna rest for 10 minutes so it can be sliced cleanly.
Cut into portions, arrange on plates, and sprinkle with additional Parmesan as desired.
Marcel Aichberger
Regression pass TASK-1588: verifying the rate-after-cooking flow.
7/10
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