Vegetable lasagne (modified texture)
Ingredients (serves 1)
  • • 100 g cooked canned lentils
  • • 60 g lasagne pasta sheets
  • • 50 g aubergine
  • • 50 g courgette
  • • 40 g onion
  • • 30 crushed tomatoes (peel and boil first)
  • • 1 clove of garlic
  • • 60 ml rice milk
  • • 5 g corn starch
  • • 20 ml extra virgin olive oil
  • • Oregano
  • • Black pepper
  • • Basil
  • • Nutmeg
  • Filling:
  • 1. Peel, finely dice, and freeze vegetables. Remove vegetables from freezer and soak. Sauté onion and garlic in a frying pan with oil. After a few minutes add the courgette and aubergine. Stir and cook for a few minutes.
  • 2. Peel and boil tomatoes. Drain cooking water and blend with an immersion blender. Add tomato to sautéed vegetables. Add oregano, basil, and black pepper as well. Stir and sauté for a few more minutes until the tomato sauce has reduced.
  • 3. Add the drained lentils. Stir gently for a couple of minutes. Remove from heat and set aside.
  • 4. Use an immersion blender to purée lentils with a small amount of broth until the texture is smooth and homogenous. Set aside.
  • Pasta:
  • 5. Boil the pasta sheets until they are well done. Drain and blend with a small amount of water and few drops of oil until creamy. Salt to taste.
  • Rice-milk béchamel sauce:
  • 6. Dissolve corn starch in a small amount of cold rice milk, then mix with the rest of the rice milk and put in a saucepan. Heat until thickens. Add pepper and nutmeg.
  • 7. To assemble the lasagne: coat a baking pan with a little oil, then place one layer of pasta purée, followed by a layer of filling. Continue alternating layers of pasta and filling. The top layer should be béchamel sauce.
  • 8. Bake in the oven for a few minutes and serve.