Veggie lasagna tricolori

Veggie lasagna tricolori

Based on 1 ratings
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Joerg Lohmann

Joerg Lohmann

Community member

"Why choose between Pesto Genovese or bolognese, when you can have both? The fine aromatic freshness of green basil pesto with pine nuts combined with a hearty bolognese creates a new, very satisfying flavor combination."
Difficulty
Medium 👍
Preparation
45 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
6
lasagna noodles
90 g
vegetarian ground meat
125 g
tomato purée (passata)
1½
red onions
1½ cloves
garlic
90 g
pesto
25 g
pine nuts
35 g
Gruyère cheese
25 ml
cream
100 ml
red wine
2 tbsp
canola oil
15 g
butter
½ pinch
salt
½ pinch
pepper
½ pinch
nutmeg

Utensils

pot, cutting board, knife, cooking spoon, bowl, grater, baking dish, pastry brush

  • Step 1/3

    Finely chop onions and garlic. Mix garlic with minced meat. Heat a large pot with oil, add minced meat and sauté (season with salt & pepper). Deglaze with wine several times and let reduce again. Now add onions and tomato purée and let simmer for approx. 20 min., stirring occasionally.
    • 90 g vegetarian ground meat
    • 125 g tomato purée (passata)
    • 1½ red onions
    • 1½ cloves garlic
    • 100 ml red wine
    • 2 tbsp canola oil
    • ½ pinch salt
    • ½ pinch pepper
    • pot
    • cutting board
    • knife
    • cooking spoon

    Finely chop onions and garlic. Mix garlic with minced meat. Heat a large pot with oil, add minced meat and sauté (season with salt & pepper). Deglaze with wine several times and let reduce again. Now add onions and tomato purée and let simmer for approx. 20 min., stirring occasionally.

  • Step 2/3

    In a small bowl, add pesto, pine nuts and cream. Grate half of the cheese over the pesto and mix well.
    • 90 g pesto
    • 25 g pine nuts
    • 35 g Gruyère cheese
    • 25 ml cream
    • bowl
    • grater

    In a small bowl, add pesto, pine nuts and cream. Grate half of the cheese over the pesto and mix well.

  • Step 3/3

    Preheat oven to 180°C/350°F. Slightly grease a baking dish with butter, alternately layer pasta, red filling, pasta, green filling on top of each other. Grate a little nutmeg onto one of the middle layers. Grate the remaining cheese on the top layer. Bake in the oven at 180°C/350°F for approx. 30 min., until the cheese is golden brown.
    • 6 lasagna noodles
    • 15 g butter
    • ½ pinch nutmeg
    • baking dish
    • pastry brush

    Preheat oven to 180°C/350°F. Slightly grease a baking dish with butter, alternately layer pasta, red filling, pasta, green filling on top of each other. Grate a little nutmeg onto one of the middle layers. Grate the remaining cheese on the top layer. Bake in the oven at 180°C/350°F for approx. 30 min., until the cheese is golden brown.

  • Enjoy your meal!

    Veggie lasagna tricolori

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