The lasagna bundles are a creative and surprising reinterpretation of the classic Italian dish, perfect for impressing with flavor. In this vegetarian version, each bundle encloses a creamy heart of vegetable ragù, melted mozzarella, and velvety béchamel sauce, wrapped in pasta sheets that become golden and melty after baking.
It is a recipe that combines tradition and creativity, ideal for a special lunch or a convivial dinner. The bundles appear as little chests of goodness, easy to portion and beautiful to serve. If you like vegetarian lasagna try the tomato lasagna, ricotta and spinach lasagna, ricotta and zucchini lasagna or even the mushroom lasagna.
HERE you find all my first courses.
Follow me on FACEBOOK for lots of great recipes every day.
OTHER BAKED FIRST COURSES
Baked rice with pumpkin
Baked pasta with zucchini and scamorza
Pesto lasagna
cheesy baked rice
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing lasagna bundles
- 12 fresh lasagna sheets
- 17.6 oz vegan ragù
- 8.8 oz pizza mozzarella
- 1 oz grated Parmesan cheese
- 3 tbsps extra virgin olive oil
- 3 cups milk
- 5 tbsps butter
- 5 tbsps all-purpose flour
- to taste salt and nutmeg
Tools
This post contains affiliate links
- Saucepan
- Whisk
Steps for preparing lasagna bundles
Prepare the béchamel by melting the butter in a saucepan. Add the flour to toast it. Add the milk, stirring constantly with the whisk to avoid lumps. Enrich with salt and nutmeg and cook, stirring until the béchamel thickens.
Take a lasagna sheet. Cut it in half lengthwise. Take one half and put half a tablespoon of béchamel in the center. Place the second half crosswise on the first half. Where the two parts intersect, place a slice of mozzarella, a tablespoon of vegetable ragù and one of béchamel. Close the bundle by folding the bottom sheet flaps over the filling first, then the top sheet flaps. Turn the bundle over with the closures facing down.
Line a baking tray with parchment paper. Place a tablespoon of béchamel under each bundle and one on top. Enrich with grated Parmesan, a drizzle of oil and bake until they become golden, about twenty minutes at 392 °F. Bring them to the table.
Storage
Store in the fridge for a couple of days.
