Vegetable lasagne
Ingredients (serves 1)
  • • 100 g canned lentils
  • • 60 g of lasagne pasta sheets
  • • 50 g of aubergine
  • • 50 g courgette
  • • 40 g onion
  • • 30 crushed tomato (peel and boil first)
  • • 1 clove of garlic
  • • 60 ml of rice milk
  • • 5 g of corn starch
  • • Breadcrumbs
  • • 20 ml extra virgin olive oil
  • • Oregano
  • • Black pepper
  • • Basil
  • • Nutmeg
  • 1. Pour a small amount of olive oil in a frying pan and sauté the onion and garlic. After a few minutes add the courgette and aubergine. Stir and cook for a few minutes. Before sautéing, chop the vegetables into small pieces, freeze, and soak.
  • 2. Add crushed tomato, oregano, basil, and black pepper. Stir and sauté for a few more minutes, until the tomato has reduced. To prepare crushed tomato beforehand: peel tomatoes and boil, then drain and crush or blend.
  • 3. Add the drained lentils. Stir gently for a couple of minutes. Remove from heat and set aside.
  • 4. Cook the pasta sheets in hot water according to the instructions on the package.
  • 5. To make the bechamel sauce, pour olive oil into a saucepan. Once the oil is hot, add corn flour and stir. Cook for a few minutes and add the rice milk, preferably hot. Stir constantly until the sauce thickens. Add pepper and nutmeg.
  • 6. To assemble the lasagne: coat a baking pan with a few drops of olive oil, then place one layer of pasta sheets, followed by a layer of filling. Continue alternating layers of pasta and filling. The top layer should be bechamel sauce. Sprinkle breadcrumbs on top.
  • 7. Bake for a few minutes until the breadcrumbs are lightly toasted. Serve hot.