VEGETABLE LASAGNE

收藏 28 留言 0
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
食材
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.
贊助
2014/10/01 發表 2,061 瀏覽
喜歡這篇食譜嗎? 快收藏起來或整理到清單吧!

有 0 人跟著做 一起跟著做!上傳照片感謝作者

將照片拖放到此即可上傳

看更多相關食譜

討論共 0 則

登入會員,討論人氣食譜秘訣