Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Peel and finely chop the onion and garlic. Peel and dice the carrots and celeriac. Soak the porcini mushrooms in water for approx. 5 mins., then drain and roughly chop.
Heat the oil in a pan. Sauté the onion, garlic, carrots and celeriac for approx. 5 mins. Add the lentils, mushrooms and bay leaf, cook briefly. Pour in the tomatoes and water, bring to the boil, reduce the heat, cover and simmer for approx. 40 mins., season.
Heat the oil in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour.
Pour in all of the oat milk, bring to the boil while stirring, season. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.
Layer the béchamel sauce, lentil sauce and lasagne sheets in the prepared dish. Finish with a layer of béchamel sauce.
Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins. before serving.
|Tip:||Garnish the lasagne with 2 tbsp of finely chopped flat-leaf parsley prior to serving.|
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