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Lasagne lentil ragout and mushrooms

ingredients

servings

5

Lentils

200 grams

Canned tomato sauce, without salt

600 grams

Tropea onion

1 unit

Carrots

1 unit

Extra virgin olive oil

to taste

Dried thyme

to taste

Chives powder

to taste

Champignon mushrooms

500 grams

Oat milk

500 grams

Type 0 wheat flour

50 grams

Nutmeg

to taste

Iodized salt

to taste

Semolina pasta

250 grams

first courses from Italy

Lasagne lentil ragout and mushrooms

Lasagne lentil ragout and mushrooms

vegan with gluten high in fiber high in iron high in potassium high in phosphorus

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lasagne lentil ragout and mushrooms

A vegan lasagna that in the end just like everyone, guaranteed!

Lasagne lentil ragout and mushrooms step 1

step 1

First boil the lentils in salted water for about 40-50 minutes. Meanwhile wash and cut the mushrooms and cook in a pan with water and herbs to taste.

Lasagne lentil ragout and mushrooms step 2

step 2

Let simmer the red onion with a little olive oil and a bit 'of water. Add the carrot thinly diced, and then half tomato puree.

Lasagne lentil ragout and mushrooms step 3

step 3

Add the cooked lentils and passed remaining. Season with salt and spices and let it dry.

Lasagne lentil ragout and mushrooms step 4

step 4

Heat in a saucepan about 50 grams of oil, then add the flour by moving the pan from the heat. Pour the vegetable milk slowly, it becomes creamy, add nutmeg and salt.

Lasagne lentil ragout and mushrooms step 5

step 5

To form the layers in the pan (about 4) with: sauce, mushrooms and béchamel. At the end sprinkle with breadcrumbs. Bake at 180 for 40 minutes.

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