Recipes
El presidente LASAGNE WITH BOLOGNESE SAUCE AND BASIL RICOTTA
30 min
Prep
1h30
Cooking
6
Portions
GMO FREE
100% VEG
Ingredients
- Vegan lasagne pasta
- 1 medium yellow onion
- 1 large carrot
- 1 celery stalk
- 1 1/2 cube of vegetable bouillon
- 2 tsp of garlic paste
- 2 tsp of coriander paste
- 1 tsp of salt
- 2 tsp of onion powder, garlic powder
- 1/2 cup of oat milk (optional, or any plant based milk)
- 1 GUSTA Classico seitan roast
- 1 GUSTA Mex seitan roast
- 1 can of tomato paste
- Juice from half a lemon
- 2 Bay leaves, a few sprigs of thyme and 1 sprig of rosemary
- 8 medium tomatoes, roasted at 400 F for 1 hour, cooled and peeled.
- 1 tsp of parsley
- 1 GUSTA Original vegan paté
- 2 tsp of garlic paste
- Juice of 1 lemon
- 1 cup of blanched almonds
- 1 tsp of onion powder
- 1/2 tsp of lemon zest
- 1 cup of basil blended separately with the juice of half a lemon and then sieved to remove all the liquid.
Prep
- Dice your onion, carrot and celery and add to a large pan coated with 2 tablespoons of oil.
- Cook over medium low heat for a few minutes until translucent and soft.
- Add all your ingredients except GUSTA seitan roasts. Stir and bring to a soft boil.
- Remove bay leaves.
- Add the sauce into a blender and blend on high for 30 seconds.
- Place back into the pan. Add the seitan roasts and let it come to a gentle boil.
- For the basil ricotta, blend all your ingredients.
- Boil your vegan pasta or use oven ready sheets.
- Alternate between ricotta and bolognese and stack your lasagna.
- Bake 20 minutes at 400F.