So incredibly happy with this! Made 3 big lasagnas at the same time to save on oven power and did homemade lasanga sheets as store bought ones are expensive.
Lentils are a great way to save money as you substitute it directly with mince.
Recipe for one lasanga:
– 1 large carrot (diced)
– 1 large stalk of celery (diced)
– 1 large onion (diced)
– 1 can of diced tomatoes
– 500g lentils (brown preferably)
– 200ml of stock with tomato paste mixed in
– about 100g cheese for top
For the sauce :
– 50g butter / margerine (budget option)
– 50g flour
– 400ml milk ( half stock as budget option, add a dollop of yoghurt so you dont loose creamy taste)
– 90g cheese
For homemade lasanga sheets:
– 2 cups all purpose flour
– 3 eggs
– 1 teaspoon salt
– 1 tablespoon oil
– whisk eggs and oil
– mix flour and salt
– mix egg and oil mix into dry ingredients and knead until you get a stiff yellowish ball
– wrap in clingwrap and let sit for at least an hour
– divide into 6 balls and roll into almost see-through sheets (dont worry they swell a lot)
Cook:
– oven at 180c
-pre cook lentils in separate pot
-fry onion, carrot and veg
– add can tomatoes, stock and lentils
-make sauce while the ‘mince’ part simmers (about 20min)
1 Comment
So incredibly happy with this! Made 3 big lasagnas at the same time to save on oven power and did homemade lasanga sheets as store bought ones are expensive.
Lentils are a great way to save money as you substitute it directly with mince.
Recipe for one lasanga:
– 1 large carrot (diced)
– 1 large stalk of celery (diced)
– 1 large onion (diced)
– 1 can of diced tomatoes
– 500g lentils (brown preferably)
– 200ml of stock with tomato paste mixed in
– about 100g cheese for top
For the sauce :
– 50g butter / margerine (budget option)
– 50g flour
– 400ml milk ( half stock as budget option, add a dollop of yoghurt so you dont loose creamy taste)
– 90g cheese
For homemade lasanga sheets:
– 2 cups all purpose flour
– 3 eggs
– 1 teaspoon salt
– 1 tablespoon oil
– whisk eggs and oil
– mix flour and salt
– mix egg and oil mix into dry ingredients and knead until you get a stiff yellowish ball
– wrap in clingwrap and let sit for at least an hour
– divide into 6 balls and roll into almost see-through sheets (dont worry they swell a lot)
Cook:
– oven at 180c
-pre cook lentils in separate pot
-fry onion, carrot and veg
– add can tomatoes, stock and lentils
-make sauce while the ‘mince’ part simmers (about 20min)
– build lasanga
-bake for 30 min
-enjoy!