Lasagna is perhaps together with Pizza, the best known Italian dish in the world. There are many types of Lasagna in Italy: from the “original” one with meat sauce to fish ones .. I am a vegetarian, and this is my version: a base of lentils with sauce will make you doubt that it is truly vegetarian , a unique, truly Italian flavor, try it and you will thank me …
Ingredients for a 6-portion lasagna:
500 ml of tomato sauce
A branch of celery
A carrot
Half white onion
500 ml of fresh bechamel sauce
Lasagna pasta about 12 pieces
A fresh mozzarella
A hard mozzarella for pizza
60 gr of Parmesan Cheese
100 gr of dried lentils
Extra virgin olive oil
Salt, black pepper and basil
Half a vegetable nut
Ingredients for the bechamel:
500 ml of milk
50 gr of salted butter
50 gr flour
Salt, nutmeg
Start by boiling the lentils in water with a pinch of salt and half a vegetable nut for 20 – 25 minutes.
Now prepare the white Béchamel sauce, in a steel saucepan put the butter and flour, mix continuously until you get a small yellow mass, add the cold milk all at once and stir for 12-15 min until thickening.
The Béchamel white sauce is ready then prepare the tomato sauce in a pan put olive oil, onion, celery, basil, black pepper and carrot cut into small cubes. Leave to fry for 4-5 minutes (“Soffritto”) and add the boiled lentils, fry for another minute and add the tomato puree and salt.
Let it simmer for 20-25 minutes.
Now you have all the ingredients ready to assemble the Lasagna.
In a baking pan, if possible in glass or porcelain, start putting all the ingredients in this order:
On the base tomato sauce and bechamel
Layer of pasta
Tomato sauce, bechamel, mozzarella and parmesan.
So on for 4 layers.
The lasagna is now ready to be baked in a hot oven at 180 degrees for 20-25 minutes.
It is truly exquisite!
If you have any doubts write me in the comments, I will be happy to help you 👩🏻🍳🇮🇹
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