Vegetarian Lasagne Bake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 1 ⅔ cups milk
- 0.333 cup freshly grated Parmesan
- Nutmeg
- 4 scallions (cut into rings)
- 2 cloves garlic cloves (finely chopped)
- 1 Tbsp olive oil
- 1 ¼ cups Red lentils
- 4 cups young Spinach (roughly chopped)
- 1 ½ cups vegetable stock
- 10 Tomatoes (roughly diced)
- 12 sheets Lasagne noodle
- ½ cup Mozzarella (drained and sliced)
- 1 cup grated Emmentaler cheese
How healthy are the main ingredients?
MozzarellaSpinachEmmentaler cheeseParmesangarlic cloveolive oilPreparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
For the béchamel sauce, melt the butter in a pan. Stir in the flour and cook briefly. Pour in the milk, stirring. Over about 10 minutes, reduce to a thick sauce, stirring. Remove the pan from the heat, stir in the parmesan and season the sauce to taste with salt, ground black pepper and nutmeg.
3.
Brown the onions and garlic in hot oil and add the lentils, spinach and vegetable stock. Boil for approx. 5 minutes so that the lentils are not quite cooked through. Drain off any excess liquid, stir in the tomatoes and season to taste with salt and ground black pepper.
4.
Spread a little béchamel sauce on the base of a casserole dish and place a layer of pasta on top. Spread another layer of sauce on top and spoon some of the vegetable mixture over. Place pasta sheets on top, and spread another layer of sauce over. Continue in this way until all the ingredients have been used up, finishing with a layer of béchamel sauce. Scatter the Emmental over the lasagne and lay the mozzarella on top.
5.
Bake in the oven for around 45 minutes until golden brown.
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