John Myers
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Lentil Lasagne
The perfect lentil lasagne recipe with a picture and simple step-by-step instructions.
Lentil Bolo:
- 3 small Carrots
- 1 smaller Celeriac fresh
- 3 Celery sticks
- 3 Fresh shallots
- 2 Garlic cloves
- 0,5 tube Tomato paste
- 2 tbsp Rapeseed oil
- 1 Can Tomatoes in pieces
- 400 ml Vegetable broth
- 150 g Lentils red
- 1 shot Vinegar
- 1 pinch Sugar
- 2 tsp Seasoned salt from my KB
- 2 tsp Garlic pepper from my KB
- Telly cherry pepper
- 1 tbsp Crushed red pepper
Béchamel sauce:
- 1 tbsp Spelled flour type 630
- 1 tbsp Butter
- 200 ml Milk
- 200 g Sour cream 10% fat
- 50 g Freshly grated Parmesan
- 50 g Seasoned salt from my KB
- Freshly grated nutmeg
Then:
- 1 role Pasta dough
- 200 g Grated Emmental
- 200 g Chopped herbs
Bollo:
- Peel the carrots, shallots and garlic and finely dice everything. Peel, clean, wash the celery. Remove the stalks. Finely dice the celery, wash the stalks and dice finely. Heat the oil in a saucepan and fry all the vegetables in it. Add tomato paste and roast, deglaze with diced tomatoes and vegetable stock! Cook for 5 minutes!
- Then add the lentils and cook for another 10 minutes! Then season with seasoning salt, garip pepper, vinegar, sugar, herbs, pepper, pul beaver. Put aside.
Bechamel:
- Melt the butter in a saucepan and stir in the flour. Add milk while stirring and bring to the boil briefly! Then stir in the sour cream and Parmesan. Season with seasoned salt and nutmeg and set aside.
Tinker together 🙂
- Roll up the pasta dough and cut it to size. See baking dish size! 🙂
Preheat the oven to 200 degrees!
- So! First cover the baking dish with a scoop bolo, then a pasta plate, then bechamel, some grated cheese, then another pasta plate. Press something down. And keep going until everything is brewed. Stop with bechamel and cheese! 🙂
- Bake lasagne for 45 minutes! Let stand for 10 minutes before serving! Hot! 🙂 It goes well with salad!
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