Ingredients for 3 Servings
Tomato sauce:
40 g dried tomatoes
100 ml water for soaking
400 ml vegetable broth
2 cloves of garlic (5 g), pressed
1 g oregano, (1 Tbsp)
100 g No-Moo Mild-aromatic, grated [Order No: 404]
100 g champignons, sliced
salt and ground black pepper
Roux:
20 g canola oil (2 Tbsp)
10 g spelt flour (1 heaped tsp)
Lasagne:
12-14 Lasagne sheets (no pre-cook)
100 g No-Moo, Melty (12-14 rods) [Order No: 405]
2 x Sandwich slices, Mediterranean-style [Order No: 146]
80 g No-Moo Sauce (4 Tbsp)
40 g dried tomatoes
100 ml water for soaking
400 ml vegetable broth
2 cloves of garlic (5 g), pressed
1 g oregano, (1 Tbsp)
100 g No-Moo Mild-aromatic, grated [Order No: 404]
100 g champignons, sliced
salt and ground black pepper
Roux:
20 g canola oil (2 Tbsp)
10 g spelt flour (1 heaped tsp)
Lasagne:
12-14 Lasagne sheets (no pre-cook)
100 g No-Moo, Melty (12-14 rods) [Order No: 405]
2 x Sandwich slices, Mediterranean-style [Order No: 146]
80 g No-Moo Sauce (4 Tbsp)
100% Vegan Recipe from Vegusto
Filled Lasagne rolls with Vegusto
Lasagne with a twist: Your guests will be astonished with these Vegusto lasagne rolls. This dish will be relished by the whole family.
Ingredients for 3 Servings
Tomato sauce:
40 g dried tomatoes
100 ml water for soaking
400 ml vegetable broth
2 cloves of garlic (5 g), pressed
1 g oregano, (1 Tbsp)
100 g No-Moo Mild-aromatic, grated [Order No: 404]
100 g champignons, sliced
salt and ground black pepper
Roux:
20 g canola oil (2 Tbsp)
10 g spelt flour (1 heaped tsp)
Lasagne:
12-14 Lasagne sheets (no pre-cook)
100 g No-Moo, Melty (12-14 rods) [Order No: 405]
2 x Sandwich slices, Mediterranean-style [Order No: 146]
80 g No-Moo Sauce (4 Tbsp)
40 g dried tomatoes
100 ml water for soaking
400 ml vegetable broth
2 cloves of garlic (5 g), pressed
1 g oregano, (1 Tbsp)
100 g No-Moo Mild-aromatic, grated [Order No: 404]
100 g champignons, sliced
salt and ground black pepper
Roux:
20 g canola oil (2 Tbsp)
10 g spelt flour (1 heaped tsp)
Lasagne:
12-14 Lasagne sheets (no pre-cook)
100 g No-Moo, Melty (12-14 rods) [Order No: 405]
2 x Sandwich slices, Mediterranean-style [Order No: 146]
80 g No-Moo Sauce (4 Tbsp)
Preparation
Soak the dried tomatoes in water for 1-2 hours.
Heat the canola oil in a sauté pan. Add the flour and whisk into a paste.
Add all the tomato sauce ingredients (including soaking water) except champignons. Mix thoroughly using a hand-held blender.
Mix the champignons into the sauce and season with salt and pepper. Cook over medium heat for 5 minutes.
Boil the lasagne sheets in salt water for 3 minutes using only 6 sheets at a time to prevent them sticking together.
Place the cooked lasagne sheets on baking paper.
To assemble place a No-Moo rod at the beginning and 2 slices of the sandwich slices next to each other in the middle of the lasagne sheets. Roll up the lasagne sheet and cut into 3 equal parts.
Pour 1/4th of the tomato sauce into a casserole dish. Arrange the filled rolls standing up and top with the rest of the sauce.
Pour the No-Moo sauce on top of the lasagne.
Bake at 180 °C for 20 minutes in a preheated oven until a golden crust has formed.
Heat the canola oil in a sauté pan. Add the flour and whisk into a paste.
Add all the tomato sauce ingredients (including soaking water) except champignons. Mix thoroughly using a hand-held blender.
Mix the champignons into the sauce and season with salt and pepper. Cook over medium heat for 5 minutes.
Boil the lasagne sheets in salt water for 3 minutes using only 6 sheets at a time to prevent them sticking together.
Place the cooked lasagne sheets on baking paper.
To assemble place a No-Moo rod at the beginning and 2 slices of the sandwich slices next to each other in the middle of the lasagne sheets. Roll up the lasagne sheet and cut into 3 equal parts.
Pour 1/4th of the tomato sauce into a casserole dish. Arrange the filled rolls standing up and top with the rest of the sauce.
Pour the No-Moo sauce on top of the lasagne.
Bake at 180 °C for 20 minutes in a preheated oven until a golden crust has formed.