Vegetarian Lasagna

Vegetarian Lasagna

Health Rating
Prep Cook Ready in Servings
30 min 4 h 4 h 30 min 8

Ingredients


1/2 cup All-purpose white flour (for bechamel)
3 tsp, ground Basil, dried (for sauce)
1 leaf Bay leaf (for bechamel)
2 cube Beef bouillon, dry, Knorr (for sauce)
1 tsp Black pepper (for sauce)
2 cup Brown lentils, raw (for sauce)
2 tbsp unpacked Brown sugar (for sauce)
100 gm Butter, unsalted (for bechamel)
1/4 cup Butter, unsalted (for sauce)
3 can(s) (13oz) Diced tomatoes, canned (for sauce)
2 tbsp Extra virgin olive oil (for sauce)
5 clove(s) Garlic (crushed, for sauce)
8 piece Lasagna noodle, dry (as needed)
2 cup, shredded Mozzarella cheese, partially skimmed (or cheese of choice)
4 cup Partly skimmed milk, 1% M.F. (for bechamel)
4 peppercorn Peppercorn (for bechamel)
1/2 cup Red wine (for sauce)
1 tsp Rosemary, dried (for sauce)
1/2 tsp Salt (for bechamel)
142 gm Tomato paste, canned (for sauce)
2 cup Water (for sauce)
10 small mushroom(s) White mushrooms (finely diced, for sauce)
2 large Yellow onion (finely diced, for sauce)

Instructions


To make the tomato sauce: sauté the onion, garlic and mushroom over medium heat in butter and oil for 20 minutes until cooked. The mushrooms should have released their juice, it should have evaporated, and everything should be a lovely golden brown.

In a large pot or crock pot, combine the mushroom mix with the rest of the tomato sauce ingredients: water, lentils, stock cubes, tomatoes, tomato paste, basil, oregano, rosemary, brown sugar, pepper, salt, and red wine.

Simmer at least an hour on the stovetop, or in the oven - more if you have the time. 2-3 hours is nice. I like to leave it overnight in the crock pot or slow cooker to really reduce it to a rich, thick sauce. Remember lentils will probably need a bit longer, and feel free to add more water if they're particularly thirsty.

To make the Bechamel: In a medium saucepan, melt the butter and sauté the flour for at least one minute.

Add the milk, bay leaf, nutmeg and salt and simmer over medium heat, stirring regularly, until sauce comes to a boil and thickens. Remove from heat.

Prepare the lasagna: In a large baking dish, spread a little of the tomato sauce and put a layer of lasagna sheets over the top.

Ladle half of the tomato sauce over, top with a third of the bechamel, and sprinkle 1/2 cup cheese.

Add another layer of pasta, the rest of the tomato sauce, a third of the bechamel, and 1/2 cup cheese.

Add a final layer of lasagna, and top with the remaining bechamel and sprinkle 1 cup cheese over.

Bake 45min - 1 hour until lasagna sheets are soft, all is heated through, and the cheese is golden and bubbling.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 704
Calories from fat 250
Calories from saturated fat 130
Total Fat 27.8 g
Saturated Fat 14.5 g
Trans Fat 0.9 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 8.5 g
Cholesterol 70 mg
Sodium 769 mg
Potassium 1330 mg
Total Carbohydrate 79 g
Dietary Fiber 10.9 g
Sugars 13.5 g
Protein 32 g

Dietary servings

Per Portion


Grain 1.2
Meat Alternative 1.3
Milk 0.5
Milk Alternative 0.6
Vegetables 3.0

Energy sources


Pygal2%383.622860496706190.8384373019189445%454.1126368975798160.485628273226235%322.05420921240284211.425723796188918%340.19407271125567102.3218486816721745%35%18%AlcoholCarbohydratesFatProtein
Recipe from:
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