Vegetarian lasagne

Name: VEGETARIAN LASAGNE
Yield: 15-20 portions
Ingredients: 1,5 kg Pulled Oats® Nude; 22 lasagne noodles; 6 onions (diced); 4 zucchinis (sliced); 12 carrots (sliced); 50 g garlic (diced); 2 kg tomato sauce; 3 ts black pepper; 1,5 dl olive oil; 2,5 tbs sugar; CHEESE SAUCE; 8 tbl butter; 8 tbl flour; 15 dl milk; 375 g grated cheese 1 (25 ts salt); 1,5 ts white pepper; ON TOP; 6 sliced tomato; 6 dl grated cheese

15-20 portions

Ingredients

1,5 kg Pulled Oats® Nude
22 lasagne noodles
6 onions (diced)
4 zucchinis (sliced)
12 carrots (sliced)
50 g garlic (diced)
2 kg tomato sauce
3 ts black pepper
1,5 dl olive oil
2,5 tbs sugar
CHEESE SAUCE
8 tbl butter
8 tbl flour
15 dl milk
375 g grated cheese 1 (25 ts salt)
1,5 ts white pepper
ON TOP
6 sliced tomato
6 dl grated cheese

Instructions

Mix Pulled Oats®, olive oil, tomato sauce and vegetables together, let it rest.
Make cheese dressing by adding the milk, butter and flour to a sauce pan. Turn on the heat to medium and start whisking until it is a smooth texture. Add cheese, salt and white pepper.
To assemble, spread the Pulled Oats® mixture, lasagne noodles and cheese sauce on to a baking dish. Top with tomato slices and grated cheese.
Bake in 200°C 30-40 min. Let the lasagne rest 10 minutes before serving.

Categories: Italian, Main Dish, Vegetarian

In this recipe we used: Pulled Oats® Nude 1,5 kg, Frozen