VEGETABLE LASAGNE
描述
This vegetable lasagne uses green lentils for a greater depth of flavour and is delicious with crusty bread.
份量
食材
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2~3
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1
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400 g
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500 g
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2
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2-3 tbsp
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0.5 tbsp
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some
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some
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6~7
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20 g
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20 g
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400 g
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some
步驟
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Thinly slice courgette and aubergine. Roughly crush or chop garlic cloves and gently fry in olive oil over a low heat.
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Add courgette and fry until partially cooked, about 5-10 mins.
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Add tomato purée, the 400 g of lentils and aubergine.
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Add herbs, black pepper and 2-3 pinches of salt to personal taste and gently cook over a low heat for another 10-15 mins. Put to one side.
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[White Sauce] Gently melt butter in a saucepan over a low heat, stir the flour into butter.
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[White Sauce] Add milk, stirring all the time until smooth. Keep stirring sauce and bring to boil, then keep stirring until sauce thickens.
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Place half of the courgette and aubergine filling in the bottom of the dish, add a layer of lasagne sheets and cover with half of the white sauce.
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Repeat a second time with the rest of the courgette and aubergine filling, lasagna sheets and white sauce.
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Sprinkle the grated cheese on top and a little more black pepper.
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Bake in middle of pre-heated oven at 180°C for 20 mins.
![[White Sauce] Add milk, stirring all the time until smooth. Keep stirring sauce and bring to boil, then keep stirring until sauce thickens.](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/380979/d010b652e0b43ca3.jpg)
小撇步
