meat-free Lasagna

30-40 servings


  • 800 g Gold&Green® Protein Flake
Tomato sauce
  • 900 g diced onions
  • 160 g minced garlic
  • 260 g oil
  • 50 g salt
  • 16 g black pepper
  • 240 g tomato paste
  • 8 kg crushed tomato
  • 30 g dry herb mix
  • 40 g sugar
  • 200 g vegetable stock
Bechamel sauce
  • 240 g butter
  • 240 g flour
  • 2 l milk
  • 2 g bay leaf
  • 4 g nutmeg
  • 10 g salt
  • 2 kg grated mozzarella
  • 800 g lasagna sheets


  1. Heat 60 g of oil to a pan, fry the onions and garlic after a couple of minutes add a bit of the salt a pepper then the tomato paste, and continue frying for several minutes until caramelized. Next, add the crushed tomato, stock, and rest of the seasoning, simmer for an hour. When the sauce is still hot but not boiling, add the flakes and the rest of the oil.
  2. For the bechamel heat the milk and cream mixture with the spices set aside, meanwhile melt the butter over moderate heat, add the flour and cook for 5 minutes add the hot milk and cream mixture little by little until there's none left 10-15 minutes. Once done pass through a sieve.
  3. Assemble the lasagna by starting with bechamel on the bottom of the baking dish, then layer the pasta, tomato sauce, bechamel, and cheese. Bake at 175°C covered for 30 minutes then uncovered for 15-20 minutes.

Categories: Italian

In this recipe we used: Protein Flake 9 kg