John Myers
Ingredients for 3 servings:
- some olive oil
- 2 onions, finely chopped
- 1 garlic clove(s), squeezed
- Oregano, dried
- Thyme
- 1 cube of vegetable stock
- pepper
- 200 g lentils, red
- 400 ml water
- 3 tsp tomato paste
- 350 g tomatoes, pureed
- 900 ml almond milk (almond drink)
- 50 g coconut oil
- 50 g wholemeal flour
- some nutmeg, grated
- Salt
- Lasagna sheet(s), whole grain, approx. 14 – 18 pieces
- 2 balls of mozzarella
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Classics in healthy, vegetarian and vegan on request
Sauté the onions in a little olive oil until translucent. Add the garlic, oregano, pepper, and thyme and fry briefly. Deglaze with 400 ml boiling water. Add the lentils (previously washed under hot water) and the vegetable stock. Simmer everything for about 10 minutes, until the lentils are soft. Meanwhile, bring 900 ml almond milk to a boil in a saucepan, stirring continuously. In another saucepan, add the coconut oil. Weigh the flour, put it in a bowl, and set aside. As soon as the milk boils, remove the pan from the heat, but leave it on and place the pan with the coconut oil on top. Once the coconut oil has melted, quickly stir in the flour and immediately add the hot milk, a little at a time. You need to work relatively quickly; adding the milk a little at a time prevents lumps from forming. Bring everything to a boil briefly and season with nutmeg and salt. Add the tomato paste and passata to the lentils. Simmer everything for two minutes and season to taste. Now layer the lasagna in the following order: béchamel sauce, sheets, béchamel sauce, tomato sauce, sheets, béchamel sauce, tomato sauce, sheets, etc. Finish with sheets, béchamel sauce, mozzarella, paprika, and a little more salt and pepper, if desired. Bake in a preheated oven at 180°C (350°F) for 35 minutes. Note: For a vegan version, omit the mozzarella or replace it with a cheese alternative.
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