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Vegetarian Lasagna

Vegetarian Lasagna
Course: Main course
Preparation time: 10 minutes
Cooking time: 40 minutes
Cost per serving: 0,76 €
Energy: 618 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel and finely chop the onion. In a sauté pan, heat a little olive oil and sauté the onion for a few minutes.
  • 2.   Then add the lentils and paprika, season with salt and pepper, mix well and simmer for 10 minutes.
  • 3.   Meanwhile, prepare the béchamel sauce. Dissolve the cornstarch in a little rice milk, pour into a saucepan with the remaining rice milk. Place over medium heat and thicken the mixture while whisking. Remove from heat, season with salt and pepper.
  • 4.   Preheat the oven to 200°C (400°F).
  • 5.   In a gratin dish, pour a little tomato sauce into the bottom, place two lasagna sheets, then a layer of lentil mixture, followed by a layer of béchamel sauce. Repeat the layers, finishing with a third layer of lasagna sheets, a little tomato sauce, and béchamel sauce. Sprinkle with cheese of your choice. Bake for 30 to 35 minutes.

Ingredients for servings

  • 6 leaf of lasagna sheet
  • 1 onion
  • 1 teaspoon of paprika
  • 240 g of canned lentil
  • 25 cl of milk
  • 30 g of Cornstarch
  • 1 tablespoon of olive oil
  • 1 handful of grated cheese
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    618 kcal
    31 %
  • Fat
    17,32 g
    25 %
  • of which saturated
    6,61 g
    33 %
  • Carbohydrates
    75,29 g
    29 %
  • of which sugar
    10,69 g
    12 %
  • Protein
    26,27 g
    53 %
  • Fibers
    8,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.