Vegetarian Bean Lasagne
We use 500g of Koch egg dough for this dish.
Ingredients for the bean sauce:
Ingredients for the béchamel sauce:
Vegetarian bean sauce
Cut onion, carrots and paprika into small pieces.
Heat the sunflower oil in a large pot and sauté the onion in it until golden brown. Add tomato paste, garlic, carrots, and fry briefly. Now you add the paprika together with the spices oregano, paprika, chili, salt and pepper and let it fry. Mix everything well and deglaze with the tomato sauce and broth. Let the sauce boil for about 20 minutes and season with oregano, chili, paprika powder, salt and pepper. At the end, add beans and corn.
Melt the butter in a pot. Then slowly add the flour and sauté. Add the milk while stirring continuously with a whisk. Season to taste with salt, pepper and nutmeg. Simmer for about 20 minutes at low heat. Tip: Rub some parmesan cheese into the sauce.
Preparation of the lasagne
Grease a baking dish with sunflower oil. Place a sheet of lasagne dough in the dish. Spread some bean sauce evenly on it. The bean sauce is followed by the béchamel sauce, which is also layered evenly on the bean sauce. Now place another sheet of dough on top of the sauces and repeat until you reach the end of the mold. The last layer should consist of the sauces.
Grease baking dish with sunflower oil. Now alternately layer the lasagne sheets, bean sauce and béchamel sauce. Start with the lasagne sheets, then the sauces, etc. – Finish with the sauce.
Bake the lasagne at 180° convection oven for 30 minutes.
Enjoy your meal!
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THE RECIPE STAR
Koch's Egg Pasta
The Egg Pasta has been produced by the Koch company since 1982 and is today one of the best-selling product under the red brand name. The lasagne leaves are freshly produced, pre-cooked and then immediately frozen.