Lasagna Indian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 small onions, finely diced
- 1 small Can (s) tomato (s), lumpy
- 1 large can (s) chickpeas, not drained
- 50 g lentils, red, shortly pre-cooked
- 3 small carrots, cut into fine sticks
- 1 can coconut milk
- 2 cm ginger, finely chopped
- 1 cup sour cream
- 1 packet cheese your choice, grated
- Lasagne plate (s)
- 1 teaspoon curry paste, green
- salt and pepper
- cumin
- coriander
- turmeric
- Garam Masala
- some flour (if possible chickpea flour) to bine
- some oil, neutral
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan. Add the onions with the ginger and fry. Deglaze with the tomatoes. Simmer briefly and add the coconut milk (save 6 teaspoons of the coconut milk).
- Bring the sauce to the boil while stirring, reduce the heat and now add the red lentils, carrots and chickpeas with the pea water. Simmer for 5 minutes while stirring.
- Now season the sauce with the spices to taste, if you don`t want it so spicy, it is better to use less curry paste. If the sauce is still very thin, add a little flour and stir well until the sauce has a slightly creamy consistency. Let the whole thing simmer over low heat.
- Mix the sour cream with the retained coconut milk. Now alternately layer the sauce and the lasagne plates in a baking dish, start with a little sauce so that nothing sticks.
- Finish with sauce, then sprinkle the sour cream and coconut milk mixture on top and finally sprinkle the grated cheese on top. Bake in the preheated oven at 180 ° C (convection) on the middle rack for about 30 minutes.
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