No-meat roll-up lasagna for today, for those abstaining from meat. I cooked this lunchtime for merienda so it has to wait 🤗 I really miss the taste of basil so I prefer adding the leaves fresh rather than cook them with the sauce.
The recipe is so easy because I used UnMeat and a prepacked bechamel sauce (cheater 😆) but hey it’s Holy Thursday and we need more time to reflect today.
Ingredients:
1 pack UnMeat Giniling 200g
1 medium sized onion
1 tbsp cooking oil for sauteeing
11/2 cup Papa Spaghetti Sauce (or any brand of spaghetti sauce of your choice)
1/2 cup water
1 cup Clara Ole Bechamel sauce
1 cup cheddar cheese
6 pcs medium sized lasagna noodles
Salt and pepper to taste
How to cook:
Cook lasagna noodles according to instruction.
Saute onion in cooking oil and then add UnMeat giniling.
Add 1/2 cup water and when the mixture boils, add the spaghetti sauce.
Season with salt and pepper to your desired taste.
Let the pasta sauce cook until it thickens.
Preheat your oven to 370F.
On a square baking dish, scoop up the pasta sauce to cover the bottom of the dish. Spread 1/2 cup bechamel sauce on top and then sprinkle 1/2 cup cheddar cheese on the bechamel sauce. Set aside.
Place the pasta noodles on a flat surface and one by one, add a couple of tablespoons of pasta sauce on top of the noodles.
Roll up the pasta noodles one by one and arrange them into the baking dish with the pasta sauce.
Add the remaining pasta sauce on top of the noodles.
Cover up with the remaining bechamel and cheddar cheese.
Bake for 10-15 minutes.
Sprinkle basil leaves or garnish with parsley before serving.
Enjoy!
