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72: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
Tomato sauce:
40 g dried tomatoes
100 ml water for soaking
400 ml vegetable broth
2 cloves of garlic (5 g), pressed
1 g oregano, (1 Tbsp)
100 g No-Moo Mild-aromatic, grated [Order No: 404]
100 g champignons, sliced
salt and ground black pepper
Roux:
20 g canola oil (2 Tbsp)
10 g spelt flour (1 heaped tsp)
Lasagne:
12-14 Lasagne sheets (no pre-cook)
100 g No-Moo, Melty (12-14 rods) [Order No: 405]
2 x Sandwich slices, Mediterranean-style [Order No: 146]
80 g No-Moo Sauce (4 Tbsp)
Treat yourself with Vegusto: Recipe No. 72
Lasagne with a twist: Your guests will be astonished with these Vegusto lasagne rolls. This dish will be relished by the whole family.
Ingredients for 3 Servings
Tomato sauce:
40 g dried tomatoes
100 ml water for soaking
400 ml vegetable broth
2 cloves of garlic (5 g), pressed
1 g oregano, (1 Tbsp)
100 g No-Moo Mild-aromatic, grated [Order No: 404]
100 g champignons, sliced
salt and ground black pepper
Roux:
20 g canola oil (2 Tbsp)
10 g spelt flour (1 heaped tsp)
Lasagne:
12-14 Lasagne sheets (no pre-cook)
100 g No-Moo, Melty (12-14 rods) [Order No: 405]
2 x Sandwich slices, Mediterranean-style [Order No: 146]
80 g No-Moo Sauce (4 Tbsp)
Preparation
Soak the dried tomatoes in water for 1-2 hours.
Heat the canola oil in a sauté pan. Add the flour and whisk into a paste.
Add all the tomato sauce ingredients (including soaking water) except champignons. Mix thoroughly using a hand-held blender.
Mix the champignons into the sauce and season with salt and pepper. Cook over medium heat for 5 minutes.
Boil the lasagne sheets in salt water for 3 minutes using only 6 sheets at a time to prevent them sticking together.
Place the cooked lasagne sheets on baking paper.
To assemble place a No-Moo rod at the beginning and 2 slices of the sandwich slices next to each other in the middle of the lasagne sheets. Roll up the lasagne sheet and cut into 3 equal parts.
Pour 1/4th of the tomato sauce into a casserole dish. Arrange the filled rolls standing up and top with the rest of the sauce.
Pour the No-Moo sauce on top of the lasagne.
Bake at 180 °C for 20 minutes in a preheated oven until a golden crust has formed.
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The traditional Italian/Roman recipe "Cacio e Pepe" derives from the ingredients cheese and pepper. It goes well with some wild garlic in spring. A vegan pasta dish that simply tastes good! [235]
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Pasta à la Carobanara is a simple Italian pasta dish enjoyed by the whole family. Here we present the vegan version of this delicious dish. [74]
Lasagne with a twist: Your guests will be astonished with these Vegusto lasagne rolls. This dish will be relished by the whole family. [72]
Same as in Italy, ready made Gnocchi is widely available now. As a fast and irresistibly delectable dish, they stay a favourite in the pantry. [69]
To save preparation time we recommend precooked lasagne sheets. [63]
This colourful, quick and tasty dish is just the right thing for a joyous celebration. Guaranteed to satisfy hungry children and adults alike. [62]
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Swiss cheese tradition meets vegan: Hörnli with cheese, fried onions and apple slices have been known and loved by many Swiss people since childhood. An aromatic and versatile taste experience! [263]
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