I decided to go for a vegan mushroom and
walnut ragu filling, a vegan bechamel sauce to add a splash of green color and more nutrients, and enrich the dish with free - range eggs.
A delicious vegetarian reinterpretation of the classic Italian dish, with mushroom and
walnut ragu and vegan bechamel sauce.
Not exact matches
They've also developed an indulgent, protein - rich minced
walnut, carrot and courgette
ragu, taking their Lasagne to the next level — check out the recipe!
Pop your kettle on, preheat your oven 200 °C / 400 °F / gas mark 6 and once ready, pour boiling water over your chopped (or pulsed in a mixer)
walnuts to soak and soften up for a good 30 minutes (this'll be the omega - rich «mince meat» plant - powered body of your
ragu sauce).