Classic Lasagna
Description
Ingredients
1½ cup brown lentils
3 cups water
3 bay leaves
1 brown onion, diced
2 garlic cloves, diced
1 large carrot, grated
250g (9 oz) of cherry tomatoes, halved
2 vegetable stock cubes (I used no animal content ‘beef’ stock cubes)
1 tsp sugar
2 tbs red wine
½ cup tomato paste
50g (2 oz) butter (dairy or non-dairy)
¼ cup plain flour
350ml (12 fl oz) milk (diary or non-dairy)
½ cup vegetarian parmesan cheese, grated
8 lasagne sheets
3 cups water
3 bay leaves
1 brown onion, diced
2 garlic cloves, diced
1 large carrot, grated
250g (9 oz) of cherry tomatoes, halved
2 vegetable stock cubes (I used no animal content ‘beef’ stock cubes)
1 tsp sugar
2 tbs red wine
½ cup tomato paste
50g (2 oz) butter (dairy or non-dairy)
¼ cup plain flour
350ml (12 fl oz) milk (diary or non-dairy)
½ cup vegetarian parmesan cheese, grated
8 lasagne sheets
Instructions
Rinse the lentils until the water runs clean. Bring the lentils, water and bay leaves to the boil; simmer uncovered for 20 minutes.
Preheat the oven to 210°C
Meanwhile heat a small amount of olive oil in a large frypan. Add the onion and cook for 1-2 minutes until soft.
Add the garlic and cook for a further minute until fragrant. Add the carrot and cherry tomatoes, stock cubes, sugar, wine and tomato paste and simmer over low heat for 5 minutes.
Add the lentils to the sauce with remaining liquid and continue to simmer for 10-15 minutes; season with salt with pepper to taste.
To make the white sauce melt the butter in a medium saucepan over a low heat; add the flour and cook for 1-2 minutes until combined. Remove from the heat and gradually add milk, stirring until smooth. Return to the heat and slowly bring to the boil over a gentle heat, cook for 10 minutes until sauce starts to thicken. Season with salt and pepper.
In a large baking dish layer the lentils with the sauce and cheese and then top with lasagne sheets. Continue to layer finishing with a layer of cheese.
Bake in the pre-heated oven for 30-35mins until golden on top.
Serve with a simple green salad for a delicious main meal.
Preheat the oven to 210°C
Meanwhile heat a small amount of olive oil in a large frypan. Add the onion and cook for 1-2 minutes until soft.
Add the garlic and cook for a further minute until fragrant. Add the carrot and cherry tomatoes, stock cubes, sugar, wine and tomato paste and simmer over low heat for 5 minutes.
Add the lentils to the sauce with remaining liquid and continue to simmer for 10-15 minutes; season with salt with pepper to taste.
To make the white sauce melt the butter in a medium saucepan over a low heat; add the flour and cook for 1-2 minutes until combined. Remove from the heat and gradually add milk, stirring until smooth. Return to the heat and slowly bring to the boil over a gentle heat, cook for 10 minutes until sauce starts to thicken. Season with salt and pepper.
In a large baking dish layer the lentils with the sauce and cheese and then top with lasagne sheets. Continue to layer finishing with a layer of cheese.
Bake in the pre-heated oven for 30-35mins until golden on top.
Serve with a simple green salad for a delicious main meal.
Info
Submitted by samuel on 21st Feb 2010 00:06
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