VEGETABLE LASAGNE

Name: VEGETABLE LASAGNE by oolongcha
Yield: 4
Ingredients: 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

描述

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

30 說讚

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

步驟

Thinly slice courgette and aubergine. Roughly crush or chop garlic cloves and gently fry in olive oil over a low heat.
Add courgette and fry until partially cooked, about 5-10 mins.
Add tomato purée, the 400 g of lentils and aubergine.
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.
[White Sauce] Gently melt butter in a saucepan over a low heat, stir the flour into butter.
[White Sauce] Add milk, stirring all the time until smooth. Keep stirring sauce and bring to boil, then keep stirring until sauce thickens.
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.
Repeat a second time with the rest of the courgette and aubergine filling, lasagna sheets and white sauce.
Sprinkle the grated cheese on top and a little more black pepper.
Bake in middle of pre-heated oven at 180°C for 20 mins.