Veggie lasagna tricolori

Step 1/3

• 180 g vegetarian ground meat
• 250 g tomato purée (passata)
• 3 red onions
• 3 cloves garlic
• 200 ml red wine
• 4 tbsp canola oil
• 1 pinch salt
• 1 pinch pepper

• pot
• cutting board
• knife
• cooking spoon

Finely chop onions and garlic. Mix garlic with minced meat. Heat a large pot with oil, add minced meat and sauté (season with salt & pepper). Deglaze with wine several times and let reduce again. Now add onions and tomato purée and let simmer for approx. 20 min., stirring occasionally.

Step 2/3

• 180 g pesto
• 50 g pine nuts
• 70 g Gruyère cheese
• 50 ml cream

• bowl
• grater

In a small bowl, add pesto, pine nuts and cream. Grate half of the cheese over the pesto and mix well.

Step 3/3

• 12 lasagna noodles
• 30 g butter
• 1 pinch nutmeg

• baking dish
• pastry brush

Preheat oven to 180°C/350°F. Slightly grease a baking dish with butter, alternately layer pasta, red filling, pasta, green filling on top of each other. Grate a little nutmeg onto one of the middle layers. Grate the remaining cheese on the top layer. Bake in the oven at 180°C/350°F for approx. 30 min., until the cheese is golden brown.

Enjoy your meal!