Lasagna Basilico

Ingredients (for three people):

  • 500g lasagne sheets, durum wheat
  • olive oil, for frying
  • 3 shallots
  • 1-2 garlic cloves
  • 200g grilled peppers (in a jar), peeled
  • handful basil leaves
  • 1 can of tomatoes, pieces
  • sea salt
  • black pepper, freshly ground
  • vegan Grattugiato, for sprinkling
  • optional: vegan alternative to Carpaccio


  1. Break lasagne plates into bite size pieces and cook in salted water until al dente.
  2. In the meantime, peel the shallots and cut into fine wedges. Peel garlic and cut into thin slices. Cut grilled peppers into strips. Wash basil, shake dry and chop.
  3. Heat some olive oil in a large frying pan and fry the shallots and garlic pieces in it. Add pepper strips and sauté for a few minutes. Finally add canned tomatoes and season to taste with salt and pepper. Add freshly chopped basil leaves into the sauce last.
  4. Drain cooked pasta and mix with basil pasta sauce. Serve sprinkled with plenty of vegan Parmesan.

Our tip: Add small pieces of our vegan alternative to Carpaccio to the lasagne to make it more delicious.

A recipe from Sophie Mathisz

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