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一起跟著做! 鼓勵作者

This vegetable lasagne uses green lentils for a greater depth of flavour and is delicious with crusty bread.



Aubergines 2~3
Courgette 1
Green lentils 400 g
Tomato purée 500 g
Garlic cloves 2
Olive oil 2-3 tbsp
Mix Ita herbs 0.5 tbsp
Black pepper some
Salt some
Lasagne sheets 6~7
Butter 20 g
Flour 20 g
Milk 400 g
Grated cheese some
  • 1Thinly slice courgette and aubergine. Roughly crush or chop garlic cloves and gently fry in olive oil over a low heat.
  • 2Add courgette and fry until partially cooked, about 5-10 mins.
  • 3Add tomato purée, the 400 g of lentils and aubergine.
  • 4Add 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.
  • 5[White Sauce] Gently melt butter in a saucepan over a low heat, stir the flour into butter.
  • 6[White Sauce] Add milk, stirring all the time until smooth. Keep stirring sauce and bring to boil, then keep stirring until sauce thickens.
  • 7Place 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.
  • 8Repeat a second time with the rest of the courgette and aubergine filling, lasagna sheets and white sauce.
  • 9Sprinkle the grated cheese on top and a little more black pepper.
  • 10Bake in middle of pre-heated oven at 180°C for 20 mins.
2014/10/01 發表 2,039 瀏覽

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