Alnatura

Alnatura BIO Passata finely strained

Alnatura organic tomato puree

Italian bolognaise, French ratatouille and Indian curry... tomatoes play an important role in many of the world's cuisines. Alnatura Passata is the perfect ingredient for classic Mediterranean dishes and creative cooking experiments. Since it is made from 100 percent freshly strained Italian tomatoes, the pure tomato flavour dominates. The tomatoes come from organic farming.

Product information

Vegan product. Cooking ingredient.

Suggested use - Vegan lasagna

Preparation time
1 hour plus 35-40 minutes baking time.

Ingredients
For 4 servings:

• 200 ml water
• 75 g Alnatura soya mince
• 3 tablespoons Alnatura soy sauce
• 1 tablespoon Alnatura Aceto Balsamico di Modena
• 1 small courgette
• 1 medium carrot
• 2 cloves garlic
• 1 onion
• 1 tablespoon Alnatura olive oil
• 2 tablespoons Alnatura tomato puree
• 690 g Alnatura Passata
• 1 Alnatura bay leaf
• 1 teaspoon Alnatura basil, rubbed
• 400 g natural Alnatura diced tomatoes
• 60 g Alnatura margarine
• 2-3 tablespoons Alnatura 405 type flour
• 500 ml Alnatura unsweetened oat drink
• 1 pinch Alnatura sea salt
• 1 pinch Alnatura black pepper, ground
• 1 pinch Alnatura nutmeg, whole
• 9 sheets Alnatura Lasagne No. 76

Preparation

(1) Prepare the ingredients
Bring the water to the boil, pour over the soya mince, add the soy sauce and balsamic vinegar, and leave to swell for 10 minutes. Wash the courgette and carrot, remove the ends and chop into approx. 0.5 cm cubes. Peel the garlic and onion, chop the garlic finely and dice the onion. Drain the soya mince, collect the liquid and set aside.

(2) Make the bolognese
Heat the olive oil in a pan. Fry the soya pieces, courgette and carrot pieces for 2 minutes over a high heat, stirring constantly, add the garlic and onion. Fry for a further 1 minute, then add the tomato puree and sauté for 1-2 minutes, stirring constantly. Deglaze with the soya liquid and the passata, add the bay leaf and basil, and simmer for 20 minutes with the lid closed over a low heat, stirring occasionally. Then remove the lid and cook for a further 15 minutes until creamy. Add the diced tomatoes and simmer for a further 2 minutes. Remove the bay leaf.

(3) Make the béchamel sauce
Melt the margarine in a pan and gradually add the flour, stirring constantly, until a foamy, slightly viscous mass forms. Gradually add the oat drink while stirring constantly. Beat until smooth with a whisk, reduce the heat and simmer with the sauce for 5 minutes. Stir constantly. Remove from the heat and season with salt, pepper and nutmeg.

(4) Layer the lasagne in the pan
Cover the bottom of a rectangular baking dish (approx. 24 x 30 cm) with 1/3 of the béchamel sauce. Place 3 lasagne sheets on top, spread 1/3 of the bolognese on top, place 3 more lasagne sheets on top, spread the remaining third of the bolognese and béchamel sauce. Place the last 3 lasagne sheets on top, spread with bolognese and finish with béchamel sauce.

(5) Bake and serve the lasagne
Bake the lasagne on the middle rack at 180°C for 35-40 minutes until the surface is slightly browned and the lasagne sheets are soft when pierced with a sharp knife. Remove from the oven, cut into pieces and serve.

Tips

1. Not quite brave enough to bring purely vegan dishes to the family table? Make the bolognese sauce according to the recipe and prepare the remaining ingredients in the usual way - with traditional béchamel and grated cheese. Or for an even "gentler" version: use half soya and half minced meat.
2. Add 4-5 tablespoons of nutritional yeast, ½ teaspoon of hot mustard and 1 pinch of ground turmeric to the last layer of béchamel sauce and spread over the lasagne - this makes it even more reminiscent of cheese and gives the dish a special flavour.
3. The lasagne is much quicker to make if the bolognese is prepared in advance. It is therefore best to cook an extra large portion of sauce for the bolognese spaghetti and use the leftovers to make lasagne a few days later.

Producer information

From apple juice to rusks, from vegetarian spreads to Demeter kefir - the Alnatura brand range is diverse, constantly growing and offers organic food for everyday needs as well as specialities for exceptional moments of indulgence.

A large proportion of the raw materials come from biodynamic farming (Demeter). Many products are Bioland, Naturland certified and comply with the EC organic regulation. Whether vegetarian and vegan foods, vegan or special dietary articles (such as lactose-free or gluten-free products), the Alnatura brand range offers a wide selection that encourages you to try and enjoy.

Storage

Store in a dry, cool place away from sunlight. After opening, store in the refrigerator and consume within 4-5 days.

Distributor

Kifli.hu Shop Kft.
Jászberényi út 45, 1106, Budapest

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Product information

The information provided here about the products is for preliminary information purposes only, you will receive final information on the label of the product after receiving the product.