Another traditional Italian dish, my way. Lasagna, Lasagne, Pasticcio, you could call it either way. This creamy layered baked dish it’s just the perfect comfort food during winter – and the holidays! It reminds me of my grandma, my childhood, my hometown. Memories of endless Sunday lunches filled with laughs and love.
My grandma used to layer fresh homemade pasta sheets, ragu and bechamel, of course. I decided to go for a slightly lighter version, and vegetarian. You could easily substitute the parmesan and make it vegan.
I decided to use lentils instead of the traditional mince ragu. This adds a great amount of proteins and fibers, and makes the traditional lasagna much healthier. The bechamel it’s velvety and rich, make a bit extra if you prefer it creamier. I promise, next time I’ll make the pasta sheets from scratches as well.
P.S. It’s so good paired with either Brewdog’s Hoppy Xmas IPA or a great red wine.
“Most of us have fond memories of food from our childhood. Whether it was our mom’s homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past.”
Homaro Cantu
Vegetarian Lentils Lasagna
Equipment
- sauce pan
- frying pan
- oven tray
Ingredients
For the Bechamel Sauce
- 500 ml Unsweetened Almond Milk regular, Soy or any other Milk
- 40 ml Olive Oil
- 40 gr Plain Flour
- 1 tsp Salt
- to taste Nutmeg
- to taste Pepper
For the Lasagna
- 400 gr Lasagna Sheets (Enough to make 3-4 Layers)
- 200 gr Organic Lentils
- 1 Courgette
- 40 gr Grated Parmesan
- as required Breadcrumbs
- to taste Salt and Pepper
- as required Olive Oil
Instructions
For the Bechamel Sauce
- Pour the flour on a saucepan and slightly toast it. Add the milk very slowly, continuously mixing not to have lumps. Cook at medium heat.
- Add the oil, salt, pepper and nutmeg and stir continuously until creamy and dense. It should take around 10/15 min
For the Lasagna
- First of all, cook the lentils. Warm up a tbsp of olive oil in a frying pan and pour the lentils, mixing delicately. Add some water in case they result too dry. Cook until tender, adding salt and pepper. Depending on the lentils it could take between 20 and 45 minutes.
- Slice the courgette and cook them in a frying pan for 10-15 min, adding salt.
- Boil some water, add rock salt, and cook the lasagna sheets for 5 min. Drain them and wash under cold water. Be very careful, as they tend to stick together once cooked.
- Preheat the oven at 180C. Start assembling the lasagna layers.
- The very first layer, at the bottom of the oven tray should always be bechamel sauce. Arrange then a single layer of lasagna sheets, a layer of lentils, a layer of courgettes, one of bechamel and a sprinkle of grated parmesan. Repeat layers until the lasagna sheets finish and top the very last one with some breadcrumbs and olive oil.
- Cover with foil and bake for 30 min. Remove the foil and bake for other 15 min. Cool for 5-10 min before serving.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
