Fish with saffron
by
61 recipes
Lasagne potato lentil ragout
ingredients
servings
6
Potatoes
1000 oz
Vegetable broth
500 fl oz
Wholewheat flour
50 oz
Extra virgin olive oil
50 fl oz
Lentils
400 oz
Tomato pulp
800 oz
Iodized salt
to taste
Wholemeal breadcrumbs
20 oz
first courses from Italy - Lombardia
Lasagne potato lentil ragout
Lasagne potato lentil ragout
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Feel like lasagna: lots. Time to prepare full homemade pasta and let her sleep: non-existent. So I invented this version of lasagna with potatoes. All vegan, light and tasty.
preparation
step 1
Start by preparing the lentil ragout more will cook more will be good. Heat a dolio wire in a pan and add chopped celery and carrots. After a few minutes, pour the tomato pulp.
step 2
Season with salt. Add the lentils already boiled (you can use canned ones), cover and cook over medium-low heat. At this point prepare the sauce vegan (there is also the specific recipe).
step 3
Heat the oil in a saucepan, add the whole wheat flour and pour the boiling broth. Let cook until the desired consistency. Peel the potatoes and wash them. Boil a pot of water salty.
sponsor of the author
step 4
Cut the potatoes with a mandolin, to a height of 2 mm. If you have a mandolin, cut them with a knife in the most subtle and smooth as possible. Tuffatele in boiling water and drain after a minute and a half.
step 5
Preheat the oven to 180 ° and started to compose the lasagna. Grease a baking dish with olive oil. Formed the first layer with the potato slices, slightly salted, cover with the sauce and the meat sauce.
step 6
Continue until all the ingredients, finishing with a generous layer of sauce and meat sauce. Sprinkle the surface of the lasagne with the integral breadcrumbs and bake for 40-45 minutes.
