Vegetable lasagna with seitan
Main courses 60'   clock 4   people


  • 200 g whole-wheat lasagne
  • 1 packet of Abinda Seitan
  • 4 carrots
  • 2 leeks
  • 4 skinned tomatoes
  • 2 onions, finely chopped
  • 2 cloves of garlic, pressed
  • 50 g grated cheese (of your choice)
  • 3 tbsps olive oil
  • 1 bay leaf
  • 1 tbsp oregano
  • 2 tsps of Herbes de Provence
  • Salt and pepper
  • Olive oil
  • Milk and cream for the sauce
Vegetable lasagna with seitan

Vegetable lasagna with seitan



  1. Bring the water to the boil with 1 tablespoon of olive oil and cook the lasagne as directed on the packet.
  2. Wash the leek and carrots. Finely slice the vegetables and cut the seitan into small pieces.
  3. Heat the olive oil and fry the onion and pressed garlic. Add the seitan and lightly fry. Season with pepper and add the carrots and leek with a little water and a bay leaf.
  4. Leave to cook and add the tomatoes and herbs.
  5. Drain the vegetables and retain the cooking water.
  6. Add a little olive oil to the bottom of the oven dish to prevent the pasta from sticking. Begin by placing a layer of lasagne in the dish followed by a layer of vegetable and seitan, and then alternate the layers to build the dish.
  7. Make a bechamel sauce, using the water drained from the vegetables and the milk. Add cream and season the sauce. Pour the sauce over the lasagne and top with the grated cheese.
  8. Cook the lasagne for 10 minutes in an oven preheated to 200°C.
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