Lasagna oriental
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 savoy cabbage
- 1 medium butternut squash (se)
- 1 medium onion (s)
- 1 clove garlic
- 8 lasagne plate (s)
- 300 ml vegetable stock
- 2 teaspoons curry powder
- salt and pepper
- 40 g butter
- 40 grams flour
- 400 ml milk
- 200 g Gouda
- 100 g feta cheese
- some nutmeg
- 200 g lentils, red
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan, add the flour and sweat while stirring. Gradually add the milk while stirring and simmer for about 20 minutes. Season with salt, pepper and nutmeg.
- Cook the red lentils according to the instructions on the packet.
- Chop the onions and garlic into small pieces. Fry the onions and garlic until translucent, then remove from the pan.
- Cut the pumpkin and savoy cabbage into small pieces. Sauté the pumpkin and savoy cabbage in a pan, add the red lentils, onions and garlic and curry. Season to taste with salt and pepper.
- In a baking dish, first layer vegetables, then bechamel and then lasagne sheets, crumble some feta between them. Finish with vegetables, bechamel and Gouda.
- Bake in the oven at 190 degrees for 45 minutes.
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