Lentil and vegetable lasagne
A hearty vegetarian lasagne with a sauce of red lentils, carrot, courgette and tomato, a creamy white sauce and a golden cheese topping. Swap the courgette for spinach to make a spinach lasagne.
- 1 h 15Time
- 30 minHands-on
- 4Portions
- ≈ 26 krper portion
- 660kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 2Carrots
- 1Courgette
- 2 tbspOlive oil
- 1 ½ dlRed lentils
- 2 tbspTomato paste
- 800 gCrushed tomatoes
- ≈ 2 dlWater
- 1 cubeVegetable stock
- 1 tspOregano, dried
- to tasteSalt
- to tasteBlack pepper
- 3 tbspButter
- 3 tbspPlain flour
- 6 dlMilk
- 9Lasagne sheets
- 2 dlGrated cheese
Method
- Heat the oven to 200 °C. Peel and finely chop the onion and garlic. Peel and grate the carrots and cut the courgette into small dice.
- Fry the vegetables in the olive oil in a large saucepan for 4–5 minutes, until softened.
- Rinse the lentils and stir them in with the tomato purée, crushed tomatoes, water, crumbled stock cube and oregano. Season with salt and pepper.
- Simmer the sauce with the lid on for about 15 minutes, until the lentils are soft, stirring now and then.
- Meanwhile, make the white sauce: melt the butter in a saucepan and whisk in the flour. Add the milk a little at a time, whisking, and simmer for 3–4 minutes until thickened. Season with salt.
- Layer lentil sauce, lasagne sheets and white sauce in an ovenproof dish, about 20 × 30 cm. Start with lentil sauce and finish with white sauce. Sprinkle over the cheese.
- Bake in the middle of the oven for about 35 minutes, until the pasta is tender and the top is golden brown.
- Let the lasagne rest for 5–10 minutes before cutting.
The cost is estimated from Swedish grocery prices.
