Traditional lasagne from the oven
Ingredients
For 8 persons:
- 450 g pre-cooked lasagne sheets (about 24 sheets),
- 400 g Mozzarella in cubes,
- 110 g Parmesan (grated or shavings),
- 3 tablespoons extra virgin olive oil,
- 1 large organic onion (peeled and chopped),
- 200 g pancetta (thinly sliced),
- 2 large cloves of garlic (finely chopped),
- 350 g minced beef,
- 350 g Provamel Organic Tofu Mince,
- 630 g chopped Italian organic tomatoes,
- 6 tablespoons tomato puree,
- 180 ml red wine,
- pepper and salt,
- ¼ nutmeg,
- 15 g fresh basil,
- 1 ½ litre Provamel Organic Soya Milk Unsweetened,
- 175 g Vegetable spread,
- 110 g flour,
- 175 ml Provamel Organic Soya Cream,
- pepper and salt.
Preparation
Mince sauce:
Fry the onions for about 10 minutes in 1 tablespoon oil.
Add the pancetta and garlic to the onions, fry for another 5 minutes and transfer the mixture to a saucepan.
Brown the minced tofu with 1 tablespoon of olive oil in the same frying pan and add to the onion mixture in the saucepan.
Do the same with the minced pork.
Give it a good stir. Add the tomatoes, tomato puree, red wine, nutmeg, salt and pepper.
Bring the sauce to the boil, stirring all the time.
Chop the basil and add half to the sauce.
Bake in the oven, uncovered, on the middle shelf for about 4 hours.
Then add the rest of the basil.
White sauce:
Put the Provamel Organic Soya Milk Unsweetened, vegetable spread and flour in a pan and stir over a low heat until the sauce thickens. Simmer for 10 minutes.
Transfer to a jug, stir in the Provamel Soya Cream and season with salt and pepper.
Place alternate layers of meat sauce, white sauce, Mozzarella and lasagne sheets in an ovenproof dish.
Finish with a layer of white sauce. Sprinkle the Parmesan over the top.
Bake in a preheated oven at 180°C for 45-50 minutes, until the top layer is lightly browned.