White veg lasagna with winter vegetables and Gran Murgiano

White veg lasagna with winter vegetables and Gran Murgiano

Recipe Marta Navarrini

Ingrediants

For the vegan lasagna pasta

• 200 g of durum wheat semolina

• 100 g of semi-integrated flour

• 140 g of cold water

• 1/2 teaspoon of turmeric

• Salt to taste

For the seasoning

• 1 l of vegetable béchamel

• 1 smoked tofu panel

• 5 cimes of green broccoli

• 20 g of Gran Murgiano grate

• Salt to taste

• EVO OIL to QB

Method

Mix the mix of flour and semolina with water, salt and turmeric until you get a smooth ball, wrap in the film and let rest in the refrigerator for half an hour abundant.

Blanched in salted water the broccoli passes after having washed them and cleaned for about 8 minutes, drain them to eliminate the excess vegetation water, chop to the knife and season with a drizzle of extra virgin olive oil. Crumble tofu with hands.

Spread the pasta for vegan lasagna in thin and rectangular sheets; Create layers in a pan and stuff each layer with: béchamel, broccoli, smoked tofu, Gran Murgiano Grated. Create from three to the four layers of puff pastry and filling. Bake at 180 ° C for fifty minutes