Lasagne met gekruide groenten en linzen
Ingrediënten
- 2 el olijfolie
- 1 grote ui, fijngesnipperd
- 1 rode paprika, ontpit & fijn gesneden
- 1 teentje knoflook, gepeld & fijngehakt
- 3 el gemalen garam masala/currypoeder of 200g pot Tikka pasta
- 380g uitgelekte linzen uit blik/doos (in plaats daarvan kunnen bonen of kikkererwten worden gebruikt)
- 1 groentebouillonblokje
- 100g verse spinazie, gewassen
- 150g champignons, schoongeveegd of geschild en in plakjes
- 250g prei, gewassen en in fijne ringen gesneden
- 8 vellen gedroogde lasagne
- Saus:
- 4 eetlepels (60ml) olijfolie
- 40g bloem
- ½ tl gemalen nootmuskaat (optioneel)
- 300ml Alpro Amandeldrink of Alpro Haverdrink
- Kruiden
- 200ml Alpro Natuur Plantaardig Alternatief voor Yoghurt Zonder Suikers
- 100g cheddar of harde kaas, geraspt
Bereidingswijze
Stap 1
Pre heat the oven to 180ºc fan, 190ºc conventional, gas 5
Stap 2
Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder/paste cooking for a further 30 seconds.
Stap 3
Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.
Stap 4
To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.
Stap 5
Leave to cool slightly then stir in the Alpro alternative to yogurt
Stap 6
To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.
Stap 7
Spoon over half the spicy lentil mixture and top with the spinach and leeks
Stap 8
Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top
Stap 9
Sprinkle with remaining cheese and bake in the oven 1 hour. If the top becomes too brown, cover with baking parchment. Delicious served with a fresh salad or garlic bread
- 2 el olijfolie
- 1 grote ui, fijngesnipperd
- 1 rode paprika, ontpit & fijn gesneden
- 1 teentje knoflook, gepeld & fijngehakt
- 3 el gemalen garam masala/currypoeder of 200g pot Tikka pasta
- 380g uitgelekte linzen uit blik/doos (in plaats daarvan kunnen bonen of kikkererwten worden gebruikt)
- 1 groentebouillonblokje
- 100g verse spinazie, gewassen
- 150g champignons, schoongeveegd of geschild en in plakjes
- 250g prei, gewassen en in fijne ringen gesneden
- 8 vellen gedroogde lasagne
- Saus:
- 4 eetlepels (60ml) olijfolie
- 40g bloem
- ½ tl gemalen nootmuskaat (optioneel)
- 300ml Alpro Amandeldrink of Alpro Haverdrink
- Kruiden
- 200ml Alpro Natuur Plantaardig Alternatief voor Yoghurt Zonder Suikers
- 100g cheddar of harde kaas, geraspt
Stap 1
Pre heat the oven to 180ºc fan, 190ºc conventional, gas 5
Stap 2
Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder/paste cooking for a further 30 seconds.
Stap 3
Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.
Stap 4
To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.
Stap 5
Leave to cool slightly then stir in the Alpro alternative to yogurt
Stap 6
To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.
Stap 7
Spoon over half the spicy lentil mixture and top with the spinach and leeks
Stap 8
Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top
Stap 9
Sprinkle with remaining cheese and bake in the oven 1 hour. If the top becomes too brown, cover with baking parchment. Delicious served with a fresh salad or garlic bread
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