Fondue Lasagna

@cheftosca

This rich and hearty lasagna comes with a fondue flavor, and a combination of mushrooms and walnuts that add a deep, earthy flavor and a satisfying texture! Perfect for both a weeknight dinner or a special occasion.

Medium

50 mn

Ingredients

8 to 10 lasagna sheets

For the Tomato Sauce

800g tomato sauce
1 large carrot (or 2 small ones)
1 white onion

Salt to taste

1 tsp paprika
Olive oil
100g dried mushrooms (I used boletes)
1 handful of walnuts

For the Fondue sauce

1 La Fondue Vegan (500g)
250ml Soy milk

Topping

Pepper
Parsley

Instructions

Chop the onion and carrot into very small cubes.
In a saucepan, stir-fry the chopped onion and carrot with a drizzle of olive oil until they soften.
Add the tomato sauce to the pan and season with salt and paprika. Let it simmer on low heat for 10 minutes.
In a large bowl, add the dried mushrooms and walnuts.
Pour boiling water over the mushrooms and walnuts to rehydrate and soften them. Once softened, chop them finely and incorporate them into the tomato sauce.
In a separate saucepan, combine La Fondue Vegan with the soy milk.
Heat the mixture, stirring until it reaches a smooth, creamy but still runny consistency.
Preheat your oven to 180°C.
In a baking dish, start with a small layer of fondue cream at the bottom to prevent the lasagna sheets from sticking.
Alternate between layers of lasagna pasta, tomato sauce, and fondue cream.
Continue layering until all the ingredients are used, ending with a layer of fondue cream on top.
Bake the lasagna for 25-30 minutes, starting with regular baking mode.
For the last 5-10 minutes, switch to the grill setting to achieve a golden top.
Once baked, let the lasagna cool slightly.
Top with freshly ground pepper and chopped parsley before serving. Enjoy!