Vegetable Lasagne
Published:
Vegetable Lasagne
Ingredients
Bechamel Sauce
- 2 tablespoons unbleached all-purpose flour
- 45g / 2 tablespoons of butter
- 1 1/2 cups of milk
- Salt, Pepper to taste
Lentil Sauce
- 1 onion
- 3 cloves of garlic
- olive oil
- 1 teaspoon dried oregano
- 1 can chopped tomatoes
- 1 tablespoon of tomato paste
- 1 bag of Trader Joe’s black lentils
Lasagne
- 3 zucchini chopped in half, then cut lengthwise into 4 or five flat pieces
- 2 cups raw, uncut spinach leaves
- 9 pieces lasagne sheet pasta
- 1 cup grated parmesan cheese
- 1 cup sliced cheddar
Method
Zucchini Preparation
- Lay out cut zucchini on a baking tray.
- Place under grill for 8 minutes until some small parts are blackening.
- Flip zucchini pieces and grill for another 5 minutes for more minor blackness.
- Set aside for construction.
Bechamel Sauce
- Melt butter in a small saucepan over a medium heat.
- Mix flour into butter until an even paste forms.
- Keep heating for another two to three minutes. Do not let the past boil.
- Add warmed milk to paste. Mix well.
- Keep heating until milk just boils and mixture thickens.
- Remove from heat and set aside for construction.
Lentil Sauce
- Finely dice the onion and saute it in oil with finely diced garlic until it is fully cooked (onion should be clear, but not browned).
- Add can of tomatoes and tomato paste.
- Stir in oregano.
- Boil mixture until it’s fully warmed.
- Add black lentils. Lentils are already cooked, so only leave on heat until fully warmed.
- Set aside for construction.
Construction
- Use a 9 inch x 13 inch x 2 inch baking dish.
- Get 3/4 cup of lentil sauce and cover base of dish.
- Place three pieces of lasagne pasta across dish.
- Place four pieces of blackened zucchini across each piece of pasta.
- Sprinkle spinach leaves liberally across zucchini.
- Spread bechamel sauce across spinach leaves.
- Place two slices of cheddar on each piece of pasta.
- Repeat steps 2 through 7.
- Repeat steps 2, 3, and 4.
- Cover top layer with parmesan cheese.
Baking
- Cover dish with aluminium foil.
- Bake dish for about 35 minutes at 220C (425F) in a regular oven. Adjust time / temperature if you’re using a fan-forced one.
- Take foil off dish and melt / burn cheese under grill for 5 to 10 minutes.