Lasagna has always been one of my favorite dishes and it still is. The last year, or perhaps even two years, I’ve made this meet-free version and I finally feel like it’s perfect and works every time. This recipe will make enough for an entire dinner party, but I usually make it for two and then freeze around 6 portions. I feel much more relaxed when I have delicious (and easy) dinners waiting for me in the freezer.
Tip! If you’re less lazy than me you can of course cook your own beans, but I usually take the easier canned version (mostly, because I forget to soak the beans).
INGREDIENTS
Serves: About 8 people
400 g lasagna sheets
2 mozzarella balls
Bolognese
2 large onions
400 g mushrooms
5 cloves of garlic
1 red chili or 1 tsp dried chili (optional)
Olive oil for frying
5 cups of chopped or grated vegetables (carrot, celery stalks, bell pepper, zucchini…)
1 cup of chopped walnuts (optional)
3 tbsp. spices (oregano, basil, thyme)
1 tbsp. vegetable boullion powder or 1 boullion cube
1 can of green lentils or ½ a cup of dried lentils
1 can of beans (black or kidney beans)
2 cans of chopped tomatoes
1 cup of water
Salt and pepper
Bechamel sauce
4 tbsp. butter
4 tbsp. white flour
2 cups of milk
1 tsp. ground nutmeg
1.5 cup of grated cheese
Salt and pepper
METHOD
Bolognese
Turn the oven to 200 degrees’ fan setting
Finely chop onion and mushrooms and crush the garlic (and chop the chili if you use a fresh chili)
Sauté onion, mushrooms, garlic and fresh chili in a bit of olive oil in a large saucepan for about 5 minutes until most of the liquid from the mushrooms have evaporated
Grate or finely chop all the vegetables and walnuts and add these to the onion and mushrooms with the spices, let this sauté for 5-10 minutes
Add lentils, beans, canned tomatoes, and water
Let the sauce simmer for about 30 minutes. During this time make the béchamel sauce
Béchamel sauce
Melt the butter in a saucepan
Add the flour one tablespoon a time while whisking
Add the milk one deciliter a time while whisking to avoid lumps
Season with nutmeg, salt and pepper
Add the cheese and stir until melted
Lasagna
To assemble, spread a layer of bolognese in the bottom a dish (I use one large and one small)
Spread a layer of béchamel sauce
Top with a layer of lasagna sheets
Repeat layering like this and finish with a béchamel layer and make sure that the pasta sheets are completely covered.
Finally, add slices of mozzarella on top.
Bake in the oven for 30-40 minutes until the pasta sheets are soft.
Leave the lasagna to set for about 30 minutes before serving
