Fish with saffron
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.
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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.