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Vegetarian Lasagna
Introduce
Chef :
H BilbeisiVegetarian Lasagna
A vegetarian recipe for a healthy dinner. It's a bit lengthy because we need to make the spinach ricotta layer (A), the the tomato lentil layer (B) and finally the bechamel sauce (C). The components are layered in this order in the lasagna tray.
Ingredient
Food ration :
4 servingsCooking time :
2 hours
6 tablespoons
olive oil (A+B)
1 handful
almonds (A)
1 bag
washed fresh spinach (A)
1 box
ricotta cheese (A)
1 pinch
cayenne pepper (A)
50 grams
non salted butter (C)
Clove
(C)
to taste
Salt and pepper
6 sheets
Lasagna
250 g
Mozzarella cheese
Cooking instructions
* Step 1
Roast the almonds in a pan on medium heat.
* Step 2
With mortar and pestel mash your almonds with a bit of olive oil and keep aside.
* Step 3
Finely dice the onion.
* Step 4
Fry half the amount of diced onion in 3 TBP of olive oil.
* Step 5
Add the chopped spinach to the onions. Cover the pan till the spinach is cooked.
* Step 6
Combine the cooked spinach, the mashed roasted almonds and the ricotta cheese in a bowl. Add salt, pepper, paprika powder and cayenne pepper to taste. Mix all ingredients and set aside.
* Step 7
Boil the lentils in water until soft. You can start this step early on to save time.
* Step 8
Fry the other half of the onion in a pan with 3 tablespoons of olive oil.
* Step 9
Mince the tomato and add to the onions.
* Step 10
Add the tomato paste and the salt and pepper. Add the soft lentils on top and continue till cooked and well constituted.
* Step 11
In two casseroles one will contain the milk with the spices while the other will contain the butter. When the butter melts, add thd flour a tablespoon at a time to the butter using a flour sifter and whisk the flour and butter mixture.
* Step 12
Add the hot milk slowly to the butter and flour while whisking till all the milk quantity is added. Keep stirring till we get a thick consistency.
* Step 13
Layer out 2 sheets of lasagna in the bottom of the lasagna tray.
* Step 14
Add the ricotta and spinach layer. Then layer out 2 more sheets of lasagna on top of the ricotta.
* Step 15
Add the lentils on top and place 2 more sheets of lasagna over the lentils.
* Step 16
Pour the bechamel sauce at the top. Add grated mozzarella cheese as the topmost layer.
* Step 17
Put in the oven uncovered for thirty minutes at 180 degrees C. You can tell it's ready when its top acquires a slightly golden color.
* Step 18
Let rest out of the oven for about 20 minutes before cutting and serving in plates. Enjoy and send me your pictures.
Note: if there is a photo you can click to enlarge it
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