4-6 servings

Let’s make lasagne. Nothing changes, except the world.


prep time 60 min min


  • 240 g of Pulled Oats® Tomato
  • 6–12 lasagne sheets
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 1 small zucchini
  • 400 g crushed tomatoes
  • Oil
  • 1 tsp black pepper
  • 1 tsp sugar
  • 3 tbsp butter
  • 3 tbsp wheat flour
  • 600 ml milk
  • 200 ml grated cheese
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tomato (sliced)
  • 1 dl grated cheese


  1. Preheat oven to 200°C.
  2. Dice the onion and garlic. Cut the carrots and zucchini into long strips. In a bowl, stir together well the raw vegetables, crushed tomatoes, olive oil, spices and Pulled Oats®.
  3. Start preparing the sauce by melting the butter in a non-stick saucepan. Add the wheat flour and bring to a boil, while stirring continuously. Add the milk gradually and stir until smooth. Reduce heat to low and simmer until the sauce is slightly thick, stirring occasionally. Add in the grated cheese and season with salt and white pepper.
  4. To assemble, pour the Pulled Oats® vegetable sauce into the bottom of a casserole dish. Place the lasagne sheets on top. Spread cheese sauce over the sheets. Repeat layering 2-3 times. To finish, place a final layer of pasta, topped with Pulled Oats® sauce. Top with tomato slices and grated cheese. Bake for 30-40 minutes.

Categories: American, Italian, Main Dish, Mediterranean, Summer, Vegetarian

In this recipe we used: Pulled Oats® Tomato 240 g