John Myers
Contents
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Ingredients
As a pasta substitute
- 3 Eggplant
For the Bolognese sauce
- 400 g Red lentils
- 400 g Mushrooms
- 3 Onions
- 3 Carrots
- 2 Branches Rosemary
- 1 tbsp Tomato paste
- 1 tbsp Dark miso paste (optional)
- 2 tsp Thyme
- 1 tsp Oregano
- 1 tbsp Soy sauce
- 1 tsp Balsamic vinegar
- 700 g Tomato passata
- 2 Hands full Sun-Dried tomatoes
- 50 ml Water
- 5 Garlic cloves
- 300 ml Red wine
For the bechamel sauce
- 50 g Butter
- 50 g Flour
- 500 ml Milk (reduced fat)
- 0,5 tsp Salt
For gratinating
- 200 g Ger. Cheese
Instructions
Bolognese
- For the Bolognese, cook the lentils in lightly salted water in a small saucepan. Subtract 5 minutes from the specified cooking time, as the lentils in the sauce will simmer briefly afterwards. Meanwhile, coarsely chop the mushrooms and puree them finely with a hand blender. Peel the onions and cut into small cubes. Peel and grate the carrots. Remove the rosemary from the stalks and chop finely. Peel the garlic.
- Put some olive oil in a large pan or wok, heat it and add the onions. When the onions are translucent, squeeze the garlic and fry them briefly. Now add the Misa paste (optional) and the tomato paste and fry briefly in one piece. Then mix with the onions and garlic. Add the carrots and roast for 2-3 minutes. Then the pureed mushrooms are added. These should fry for about 10 minutes until they have lost most of their water.
- Then add the sun-dried tomatoes, the water and the red wine. The red wine should now simmer for a few minutes so that it can almost completely evaporate. After a few minutes, add the herbs, the tomato passata and the lentils. Let everything simmer on a low flame until the other ingredients for the lasagna are ready.
The bechamel sauce
- For the bechamel sauce, melt the butter in a small saucepan. Add the flour and roast for 30 seconds over medium heat. Then add the milk in sips. Stir continuously with a whisk to avoid lumps. When all the milk has been added, bring the sauce to the boil briefly and simmer for 2-3 minutes over low heat.
Eggplant Plates
- In the meantime, wash the eggplants and cut lengthways into as thin slices as possible. Then briefly toast the individual "plates" in a pan in a little olive oil. The eggplants should cut well.
Put the lasagna together
- Put a layer of Bolognese sauce in an ovenproof casserole dish. Then cover with aubergine platters and brush with bechamel sauce. Repeat this process until all ingredients have been used up (for me it was 3 layers). Sprinkle the cheese on top and place in the preheated oven at 200 degrees for 20 minutes. Then heat up the heat to 250 degrees grill and we bake for another 5 minutes until the crust is golden brown. Good Appetite!
