Wholemeal lasagna with vegetable ragout
Ingredients
Lasagna 12 sheets
For the lasagna filling
Lentils 150 g
Vegetable broth 600 ml
Tomatoes 4 - 5
Cabbage 1/4
Onions 2
Olive oil 3 tbsp
salt
Freshly ground pepper
Parsley 3 tablespoons, chopped
For the bechamel
Butter 3 tbsp
Flour 3 tbsp
Milk 250 ml
Freshly grated nutmeg
Parmigiano Reggiano 100 g,
Preparation
Wash the lentils under cold running water, then cook them al dente in the broth.
Filter the broth and set it aside. Let the lentils drain. Wash the tomatoes and chop them.
Wash and clean the cabbage, cut it into thin strips, put it in a colander and wash it under cold running water.
Peel the onions and chop them.
Heat the olive oil in a large pan and brown the onion over medium heat, add the lentils, tomatoes and cabbage.
Pour about 100 ml of the broth set aside and cook for about 10 minutes over medium heat.
Season with salt and pepper and season with chopped parsley.
For the béchamel, melt the butter in a pan, add the flour, stirring, then pour in the milk and about 200 ml of the broth set aside.
Cook and thicken for about 5 minutes over medium heat, stirring. Season with salt and nutmeg.
Heat the oven to 180 ° C with ventilation.
Fill an ovenproof dish in layers with the béchamel sauce, the lasagna sheets and the contents of the pan.
Finish with a layer of béchamel.
Sprinkle with cheese and cook in the hot oven for 35 minutes.
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