for 4 person

Vegetables

1	onion
2	garlic cloves
1	carrot
200 g	celeriac
25 g	dried porcini mushrooms

Lentil sauce

1 tbsp	olive oil
200 g	green lentils
1	bay leaf
700 g	puréed tomatoes
4 dl	water
1 ½ tsp	salt
a little	pepper

Béchamel sauce

3 tbsp	olive oil
4 tbsp	white flour

7 dl	oat drink
¼ tsp	nutmeg
¾ tsp	salt
a little	pepper

Lasagne

12	green lasagne sheets

How it's done

Vegetables

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.

Lentil sauce

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.

Béchamel sauce

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.

Lasagne

Layer the béchamel sauce, lentil sauce and lasagne sheets in the prepared dish. Finish with a layer of béchamel sauce.

To bake

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.

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