LASAGNA (vegetarian)


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

  1. Turn the oven to 200 degrees’ fan setting

  2. Finely chop onion and mushrooms and crush the garlic (and chop the chili if you use a fresh chili)

  3. 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

  4. 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

  5. Add lentils, beans, canned tomatoes, and water

  6. Let the sauce simmer for about 30 minutes. During this time make the béchamel sauce

Béchamel sauce

  1. Melt the butter in a saucepan

  2. Add the flour one tablespoon a time while whisking

  3. Add the milk one deciliter a time while whisking to avoid lumps

  4. Season with nutmeg, salt and pepper

  5. Add the cheese and stir until melted

Lasagna

  1. To assemble, spread a layer of bolognese in the bottom a dish (I use one large and one small)

  2. Spread a layer of béchamel sauce

  3. Top with a layer of lasagna sheets

  4. Repeat layering like this and finish with a béchamel layer and make sure that the pasta sheets are completely covered.

  5. Finally, add slices of mozzarella on top.

  6. Bake in the oven for 30-40 minutes until the pasta sheets are soft.

  7. Leave the lasagna to set for about 30 minutes before serving



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