Lentil Lasagna.
According to some people, cooking is indeed things which is quite soft. Besides they are indeed hobbies cooking and have talents cooking that is quite, they are also creative in processing each dish so that it becomes food delicious. But there are those who cannot skillfully cook, so they must search and see recipes that are easy to follow.
You can make Lentil Lasagna use 18 ingredients and 4 the steps. Here guides how you mix it.
The main ingredient Lentil Lasagna as follows:
- You need of No boil lasagna noodles, dry.
- You need of Béchamel.
- You need 2-3 tbsp of margarine.
- Provide 1/2 cup of AP flour.
- Prepare 1 L of soy milk.
- You need of To taste: salt, pepper, nutmeg.
- You need of Lentil Bolognaise Sauce.
- Provide 1 tbsp of olive oil.
- You need 1 of onion, diced.
- You need 4 cloves of garlic, crushed.
- Prepare 1/4 of red wine.
- Prepare 600 g of tomato sauce, unseasoned.
- Provide 3/4 cup of water (adjust quantity).
- You need 3/4 cup of red lentils, dry.
- You need 2 tsp of sugar or to taste.
- You need of Seasoning: salt, pepper, chili flakes, Italian herbs, cumin.
- Provide Splash of soy sauce.
- Prepare Splash of balsamic vinegar.
How to Make Lentil Lasagna
- Prepare the bolognaise sauce: Fry onion in olive oil until translucent then add garlic. After about 1 min, deglaze the pan with wine. Add all remaining sauce ingredients except vinegar. Cook for about 20 min or until lentils are falling apart and sauce is reduced. Add vinegar at the end..
- Prepare the béchamel: melt margarine in a pot over low heat. Add flour and whisk. After about 30 sec to a minute, add the soy milk very very slowly. Whisk vigorously to prevent clumps from forming. Season to taste. Cook until béchamel is thick (15 min approximately)..
- To assemble: add a small laddle of béchamel in the bottom of a baking dish, then layer noodles, lentil mixture and béchamel. Repeat as needed..
- Bake at 180°C covered for 30 min, then take off the aluminum foil and bake for 10 min at 210°C. Serve warm. Enjoy :).