Vegetable lasagna
Ingredients
Vegetable sauce
2 red onions
3 garlic cloves
2 squash
3 carrots
300g cauliflower rice
1 tbsp dried oregano
1 tbsp paprika
2 tbsp chopped tomatoes
½ tsp salt
½ tsp pepper
200g red lentils
Rapeseed oil
150ml vegetable stock
Mornay Sauce
85g butter
100g wheat flour – measure in grams
6½dl milk
1½ tsp grated nutmeg
Season with salt and pepper to taste
Others
250g fresh lasagna sheets
140g Audu hybrid mozzarella (save some for topping)
Topping
140g Audu hybrid mozzarella
Fresh basil
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How to proceed 1. Place all vegetables and spices in a food processor and blend well. Add the blended vegetables to a pan with a little oil and fry until the liquid evaporates. 2. Add the chopped tomatoes, lentils and vegetable stock. Let the sauce simmer for 15 minutes while you start your mornay sauce. 3. Melt your butter for the mornay sauce, add the flour and whisk it well so that all lumps are stirred out. Add milk a little at a time. Finally, add nutmeg and season the sauce with salt and pepper. 4. Preheat your oven to 200 degrees hot air. Grease a baking dish with butter. 5. Start assembling your lasagna. Start with mornay on the bottom, grated cheese, followed by vegetable sauce and finally lasagna sheets. Make another layer in the same order and finish with mornay sauce on top and plenty of Audu hybrid mozzarella – save a little bit for when it’s baked. 6. Bake your lasagna in the oven for about 35 minutes. Then take it out of the oven and sprinkle it with the last Audu hybrid mozzarella. Allow your lasagna to set for 10-15 minutes before cutting it out. Garnish with fresh basil. |
