Veggie lasagna tricolori

Step 1/3

• 90 g vegetarian ground meat
• 125 g tomato purée (passata)
• 1½ red onions
• 1½ cloves garlic
• 100 ml red wine
• 2 tbsp canola oil
• ½ pinch salt
• ½ 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

• 90 g pesto
• 25 g pine nuts
• 35 g Gruyère cheese
• 25 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

• 6 lasagna noodles
• 15 g butter
• ½ 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!