John Myers
Ingredients for 6 servings:
- 1 onion(s)
- 1 garlic clove(s)
- 2 carrots
- 200 g celeriac
- 60 g leek
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp raw cane sugar
- 200 g beluga lentils or red lentils
- 200 ml water
- 500 g tomatoes, pureed
- 2 tsp herbs de Provence
- 500 g savoy cabbage
- 250 g ricotta or cottage cheese
- 100 g pesto, red
- 100 ml milk
- 1 tbsp flour
- some salt and pepper
- some nutmeg
- 12 lasagna sheets
- 125 g mozzarella, grated or cut into small strips
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes
vegetarian autumn lasagna
Peel the onion and garlic, peel the celery, and wash the carrots. Finely dice the onion and garlic, and cut the carrot and celery into 0.5 cm cubes. Halve the leek lengthwise, wash, drain, and cut into 0.5 cm thick slices. Heat a pan, add 2 tablespoons of olive oil, and sauté the diced onion, garlic, carrot, and celery for 3-4 minutes. Add 1 teaspoon of salt, tomato paste, sugar, and lentils, and roast for 1 minute. Now add the passata, herbs, water, and leek; cover and simmer over medium heat for about 25 minutes, stirring occasionally. Meanwhile, remove the stalks from the savoy cabbage, remove the leaves, and cook in salted water for 2-3 minutes. Rinse with cold water and drain. Mix the ricotta or cottage cheese with the pesto, milk, and flour until smooth, and season with salt, pepper, and nutmeg. Preheat oven to 170°C fan/convection oven (190°C top/bottom heat). Grease a 20 x 30 cm baking dish with a little olive oil, spread a thin layer of Bolognese on the bottom, and place 4 lasagna sheets in the dish. Layer Bolognese again, half of the savoy cabbage leaves, and the ricotta/cottage cheese spread, and cover with 4 lasagna sheets. Layer in this order one more time and finish with the remaining lentil Bolognese. Sprinkle mozzarella over the lasagna and bake on the middle rack for about 30 minutes until golden brown. Approximately 565 kcal per serving.
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