Vegan Bolognese Lasagna

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Minutes

Difficulty

350 g Saclà Vegan Bolognese with pea proteins

350 g Saclà Vegan White Sauce (Vegan Besciamella sauce)

400 g egg-free lasagna sheets

25 g coarse salt

Extra virgin olive oil to taste

Breadcrumbs to taste

1 sprig of rosemary

1 In a big pot bring to boil approx. 3 litres of water to cook the lasagna. Add salt.

2 Grease a deep baking tray with a drizzle of extra virgin olive oil.

3 Cook the lasagna sheets one by one for approx. 2 minutes. Build up the first layer on the baking tray.

4 Spread a layer of Saclà Vegan White Sauce (Vegan Besciamella sauce) and a layer of Saclà Vegan Bolognese with pea proteins.

5 Carry on with the second layer of lasagna sheet and sauce until building up 4 or 5 layers. Finish off with the sauces.

6 Put the baking tray in the preheated oven to 180°C for approx. 20 minutes.

7 Remove from the oven and sprinkle with breadcrumbs. Put in the oven with grill function for some more minutes.

8 Remove from the oven, let it rest for a few minutes, garnish with a sprig of rosemary and serve. Enjoy!