|For the Walnut Noodles|
|14 %||walnut flour|
|2 %||walnut oil|
|For the Walnut Bolognese|
|36 %||coarsley chopped walnuts|
|18 %||finely cubed vegetable (carrot, celery, onion, garlic)|
|4.5 %||tomato paste|
|36 %||canned tomatoes|
|0.5 %||pinch of smoked paprika powder (medium)|
|0.5 %||fresh bay leaf|
|4.5 %||Cabernet Sauvignon vinegar|
Recipe developed by Heiko Antoniewicz for the California Walnut Commision 2020.
The walnut Bolognese can be offered in a glass jar, the walnut noodles as dried product. Additionally, the whole lasagna is ideal as chilled or frozen convenience product.
Knead all ingredients together well for approx. 10-12 minutes. Then let the dough rest for 30 minutes.
Sauté vegetable cubes and walnuts gently in some olive oil until golden brown. Then sauté together with tomato paste.
Deglaze with Cabernet Sauvignon vinegar and add remaining ingredients. Season and let simmer gently for approx. 60 minutes.
Roll the pasta dough into sheets for lasagna. Then, as you would with classic lasagna, place alternating layers of noodles and walnut bolognese into a baking dish. Start with the walnut Bolognese on the bottom and finish with it on the top. Spread vegan cheese evenly across top layer and then bake in the oven for approx. 25-30 minutes at 170 °C.