White Lasagna of Vegetables with Yellow Tomatoes
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Here is a delicious recipe for making tasty white vegetable lasagna with yellow cherry tomatoes. This vegetarian, gluten-free and lactose-free version is perfect for those who love the fresh, spring flavors typical of Easter.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐢:
◦ 300g Granoro gluten-free lasagna
◦ 3 medium zucchini, thinly sliced
◦ 2 yellow bell peppers, thinly sliced
◦ 400g Probios yellow cherry tomato puree
◦ 3 tablespoons olive oil
◦ Salt q.b.
For the béchamel sauce:
◦ 450g Probios rice milk
◦ 25g lactose-free butter
◦ 30g Fioreglut gluten-free flour
◦ Salt and pepper to taste.
Other ingredients:
◦ 100g grated Parmesan cheese
◦ 250g lactose-free scamorza cheese
◦ Fresh basil for garnish
𝐏𝐫𝐨𝐜𝐞𝐝𝐢𝐦𝐞𝐧𝐭𝐨:
Preheat oven to 180°C.
In a skillet, brown zucchini and peppers in olive oil until soft. Season with salt and pepper.
In a saucepan, prepare the white sauce: melt butter over medium heat, add flour and stir until a roux is obtained. Gradually pour in the lactose-free milk, stirring constantly, until the sauce thickens. Adjust for salt, pepper.
Pour some of the cherry tomato puree into the bottom of a baking dish.
Arrange a layer of lasagna on top of the puree, then a layer of vegetables, scamorza cheese and white sauce. Sprinkle with cheese.
Repeat the layers until all the ingredients are used up, ending with the cheese.
Cover the baking dish with aluminum foil and bake for about 30 minutes.
Remove the aluminum foil and bake for an additional 15 minutes or until the cheese is golden brown.
Let stand for a few minutes, garnish with fresh basil leaves and serve.
Enjoy!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐢:
◦ 300g Granoro gluten-free lasagna
◦ 3 medium zucchini, thinly sliced
◦ 2 yellow bell peppers, thinly sliced
◦ 400g Probios yellow cherry tomato puree
◦ 3 tablespoons olive oil
◦ Salt q.b.
For the béchamel sauce:
◦ 450g Probios rice milk
◦ 25g lactose-free butter
◦ 30g Fioreglut gluten-free flour
◦ Salt and pepper to taste.
Other ingredients:
◦ 100g grated Parmesan cheese
◦ 250g lactose-free scamorza cheese
◦ Fresh basil for garnish
𝐏𝐫𝐨𝐜𝐞𝐝𝐢𝐦𝐞𝐧𝐭𝐨:
Preheat oven to 180°C.
In a skillet, brown zucchini and peppers in olive oil until soft. Season with salt and pepper.
In a saucepan, prepare the white sauce: melt butter over medium heat, add flour and stir until a roux is obtained. Gradually pour in the lactose-free milk, stirring constantly, until the sauce thickens. Adjust for salt, pepper.
Pour some of the cherry tomato puree into the bottom of a baking dish.
Arrange a layer of lasagna on top of the puree, then a layer of vegetables, scamorza cheese and white sauce. Sprinkle with cheese.
Repeat the layers until all the ingredients are used up, ending with the cheese.
Cover the baking dish with aluminum foil and bake for about 30 minutes.
Remove the aluminum foil and bake for an additional 15 minutes or until the cheese is golden brown.
Let stand for a few minutes, garnish with fresh basil leaves and serve.
Enjoy!