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Basic lasagna

Basic lasagna

Our basic lasagna is grain-free, gluten-free, meat-free, vegan and therefore works very well without cheese, cream or other dairy products. What else is there then, you may ask yourself now. Very simple: vegetables in all variations. Let yourself be surprised by the variety of aromas of an original basic lasagna. Good Appetite!

Ingredients for 2 persons

For the lasagna

You need a cake ring with 16 cm diameter.

  • 200 g red beetroot
  • 1 leek (slice lengthwise with a knife and remove 2 layers of it.) The leek serves as a substitute for the dough plates, continue to use the remaining leek for other dishes.)
  • 25 g of dried porcini mushrooms soaked in cold water for 2 hours
  • Cooked 500g potatoes freshly cooked, lukewarmly peeled and crushed with a fork
  • 160 g peas (frozen)
  • 1 small onion

Liquid ingredients and spices

  • Juice of a 1/2 lemon
  • 150 ml of water
  • 2 tbsp olive oil
  • ¼ tsp natural salt
  • 1 tsp high quality turmeric powder
  • 1 tablespoon of black sesame
  • ¼ tsp natural salt
  • 1 tbsp olive oil cold pressed
  • 1 teaspoon coconut oil
  • 150 ml of water
  • 4 tablespoons sweet lupine flour


Preparation of the lasagna:

Peel beetroot (preferably with kitchen gloves because they stain), dice and simmer gently in a closed pot with the water and lemon juice for about 15 to 20 minutes until soft. Drain the cooking water. Allow to cool and season with salt, turmeric and olive oil.

Cut the leek leaves in the middle across (to fit in the pot) and blanch in a pot of slightly bubbly water briefly (about 4 minutes), remove and rinse with cold water over a sieve.

Cook the mushrooms with the soaking water for about 5 minutes in a saucepan until soft.

Add 2 tablespoons of porcini mush to the mashed potatoes.

Mix the potato mixture with sesame seeds, 1/4 tsp salt and olive oil.

Peel and dice the onion. In a pan, melt the coconut oil and roast the onion briefly. Add peas and water and bring to a boil.

Remove the pan from the heat and let it cool a bit, then puree the pea mass together with the sweet lupine flour in the blender.

Lasagne layers:

Set the cake ring to a diameter of 16 cm and place on a plate. Cut leeks to fit in the ring.

Then fill the individual layers as follows (or as desired): first half of the potato mass, then the beetroot cubes, the pea puree, one or two layers of leek, now the boletus then the potatoes again, the pea puree and finally another Layer leek.

Carefully remove the cake ring and serve the lasagna.

Tip: Rote praying can be prepared very well the day before.

Tip: The basic vegetable lasagna can also be enjoyed warm, then simply heat to 160° C in the oven.

The lasagna also tastes delicious as a break snack in the office.

Here you can find our cooking films on YouTube.

The recipe comes from: Elfe Grunwald, gourmet cook for vegan and vegetarian delicacies


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