Vegetarian Lasagna.
You can have Vegetarian Lasagna using 18 ingredients and 18 steps. Here is how you cook it.
Ingredients of Vegetarian Lasagna
- Prepare 6 tablespoons of olive oil (A+B).
- It's 1 of medium red onion (A+B).
- You need 1 handful of almonds (A).
- You need 1 bag of washed fresh spinach (A).
- You need 1 box of ricotta cheese (A).
- Prepare 1 pinch of cayenne pepper (A).
- You need of Paprika powder (A).
- It's Half of a cup of brown lentils (B).
- You need 1 of medium tomato (B).
- Prepare 50 grams of non salted butter (C).
- You need Half of a liter full fat milk (C).
- You need 2 of TBP white all purpose flour (C).
- It's of Ground nutmeg (C).
- Prepare Clove of (C).
- It's 2 of bay leaves (C).
- It's to taste of Salt and pepper.
- It's 6 sheets of Lasagna.
- You need 250 g of Mozzarella cheese.
Vegetarian Lasagna step by step
- Roast the almonds in a pan on medium heat..
- With mortar and pestel mash your almonds with a bit of olive oil and keep aside..
- Finely dice the onion..
- Fry half the amount of diced onion in 3 TBP of olive oil..
- Add the chopped spinach to the onions. Cover the pan till the spinach is cooked..
- 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..
- Boil the lentils in water until soft. You can start this step early on to save time..
- Fry the other half of the onion in a pan with 3 tablespoons of olive oil..
- Mince the tomato and add to the onions..
- Add the tomato paste and the salt and pepper. Add the soft lentils on top and continue till cooked and well constituted..
- 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..
- 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..
- Layer out 2 sheets of lasagna in the bottom of the lasagna tray..
- Add the ricotta and spinach layer. Then layer out 2 more sheets of lasagna on top of the ricotta..
- Add the lentils on top and place 2 more sheets of lasagna over the lentils..
- Pour the bechamel sauce at the top. Add grated mozzarella cheese as the topmost layer..
- 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..
- Let rest out of the oven for about 20 minutes before cutting and serving in plates. Enjoy and send me your pictures..