John Myers
Ingredients for 4 servings:
- 1 can kidney beans
- 1 can of corn
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chili pepper(s), finely chopped
- 2 tbsp oil
- 1 tbsp marjoram, dried
- 1 tbsp tomato paste
- 1 large can of peeled tomatoes (850 ml)
- salt and pepper
- Paprika powder, sweet
- 225 g spring onions
- 45 g margarine
- 45 g flour
- 600 ml vegetable stock
- 200 g whipped cream
- 1 pinch(s) of sugar
- 9 lasagna sheets
- 125 g Gouda, grated
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
The best vegetarian lasagna in the world!
Fry the onions and garlic in a little oil in a pan. Add the marjoram and chili and sauté briefly. Stir in the tomato paste and deglaze with the canned tomatoes and their juices. Bring to a simmer, season with all the spices (except sugar), and season to taste. Heat the margarine in a saucepan, sprinkle over the flour, and sauté until lightly browned. Gradually add the stock and cream, stirring constantly. Bring to a boil, and season to taste with salt, pepper, and sugar. Grease an ovenproof dish. Spread a little light sauce on the bottom of the dish. Place 3 lasagna sheets in the dish, then top with a little tomato sauce. Layer each with half of the corn, beans, and spring onions (sliced into rings), then sprinkle with some cheese. Repeat the process. Finally, add another layer of lasagna sheets, top with the remaining white and red sauce, and sprinkle everything with the remaining cheese. Bake in a preheated oven at 175°C (top/bottom heat) for about 50 minutes. If the lasagna starts to get too brown, cover after 30 minutes.
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