VEGETABLE LASAGNE

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28
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.

份量4人份

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

1 Thinly slice courgette and aubergine. Roughly crush or chop garlic cloves and gently fry in olive oil over a low heat.
2 Add courgette and fry until partially cooked, about 5-10 mins.
3 Add tomato purée, the 400 g of lentils and aubergine.
4 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.
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.
7 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.
8 Repeat a second time with the rest of the courgette and aubergine filling, lasagna sheets and white sauce.
9 Sprinkle the grated cheese on top and a little more black pepper.
10 Bake in middle of pre-heated oven at 180°C for 20 mins.