Lasagna Bianca di Verdure con Pomodorini Gialli

White Vegetable Lasagna with Yellow Tomatoes

Here is a delicious recipe for preparing tasty white vegetable lasagna with yellow cherry tomatoes. This vegetarian, gluten-free and lactose-free version is perfect for those who love the fresh and spring flavors typical of Easter.


β—¦ 300g of Granoro gluten-free lasagne
β—¦ 3 medium courgettes, thinly sliced
β—¦ 2 yellow peppers, thinly sliced
β—¦ 400g of Probios yellow cherry tomato puree
β—¦ 3 tablespoons of olive oil
β—¦ Salt to taste

For the bΓ©chamel:
β—¦ 450g of Probios rice milk
β—¦ 25g of lactose-free butter
β—¦ 30g of Fioreglut gluten-free flour
β—¦ Salt and pepper to taste

Other ingredients:
β—¦ 100g of grated parmesan
β—¦ 250g of lactose-free scamorza
β—¦ Fresh basil for garnish

Preheat the oven to 180Β°C.
In a pan, sautΓ© the zucchini and peppers in olive oil until soft. Season with salt and pepper.
In a saucepan, prepare the white sauce: melt the butter over medium heat, add the flour and mix until you obtain a roux. Gradually pour in the lactose-free milk, stirring constantly, until the sauce thickens. Season with salt and pepper.
Pour a little cherry tomato puree onto the bottom of a baking tray.
Arrange a layer of lasagna on the puree, then a layer of vegetables, scamorza and white sauce. Sprinkle with cheese.
Repeat the layers until you run out of ingredients, ending with the cheese.
Cover the pan with foil and bake in the oven for about 30 minutes.
Remove foil and bake an additional 15 minutes or until cheese is golden.
Let it rest for a few minutes, garnish with fresh basil leaves and serve.
Enjoy your meal!
Back to blog

Leave a comment