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Vege Lasagne
Ingredients
- 3/4 cup red lentils
- 1 can tomatosflour
- 50 grams butter
- 1 cup of cheese
- 500 mls Milk
- 1 large zuccini / courgette, sliced thinly
- 2 handfuls of spinach / some kind of leaves
- 2 cloves garlic
- dried lasagne sheets
- black pepper
- salt
- olive oil
Instructions
- Ok, so we need two saucepans and a dish for the lasagne. Line the lasagne dish lasagne sheets.
- in one saucepan, blend the can of tomatos with a stick blender / seive them, and add the lentils. Cover and simmer until the lentils are cooked.
- Lets do the other sauce! In another saucepan, melt 60 grams butter, and stir through 5 tablespoons of flour. This is a roux, the base for a white sauce.
- Add milk gradually while stirring. It will thicken to form a sauce. When its a good consistancy, add the cheese and finely minced garlic and some black pepper. Good, thats ready now.
- So you have two sauces? Lets make the lasagne. First, put half the lentil / tomato sauce ontop of the first layer of pasta, and cover with another layer.
- Add half the white sauce, the thinly sliced zucchini, and the leaves.
- Add another layer of pasta, and top with the rest of the tomato / lentil sauce
- Add the final layer of pasta, and top with the white sauce. You may want to add more cheese on top and some more black pepper.
- Bake in the oven untill golden brown (around half and hour)
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