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Vegetarians also have the right to enjoy a good dish of Bolognese lasagna. For this, nothing better than replacing meat with green lentils which are also a very good source of protein. It’s certain RTL that chef Cyril Lignac shared the secrets of his recipe. For vegetarian lasagna to die for. Here’s how to do it.

Preparation time: 20 minutes
Cooking time: 1 hour

To make this green lentil lasagna for 4 people, you will need:

  • 6 sheets of raw lasagna
  • 300 g raw Puy green lentils
  • 1 peeled onion
  • 1 stalk of celery
  • 1 tbsp. teaspoon tomato paste
  • fine salt and freshly ground pepper
  • 40 of flour
  • 50 cl of whole milk
  • 250 g of mozzarella
  • 400 g crushed tomato
  • 1 clove of garlic, peeled and degermed
  • 1 peeled carrot
  • 1 sprig of thyme and 1 bay leaf
  • 40g butter
  • 1 pinch of cinnamon powder
  • 30 g of breadcrumbs
  1. Start by cooking the lentils for 20 minutes in water without salt. Once cooked, drain and rinse them. Then, in a frying pan, cook a sofrito, a mixture of carrot, onion, celery and finely chopped garlic cooked in olive oil. Pour in the crushed tomato, thyme and bay leaf. Cook for 20 minutes before adding the cooked lentils and continue cooking for 15 minutes. Add the tomato paste and season with salt and pepper.
  2. Preheat your oven to 180°C.
  3. Then make a cinnamon-flavored béchamel with a white roux cooked for around twenty minutes to cook the starch in the flour. Pour in the flour and cook everything to obtain a creamy cream.
  4. In a gratin dish, place 2 sheets of ravioli pasta, a ladle of lentils and a ladle of béchamel, 2 other sheets, the lentils, a little sliced ​​mozzarella, béchamel, the last sheets of ravioli pastry, the rest of the béchamel and mozzarella. Sprinkle everything with breadcrumbs. Bake for 20 minutes until the dish browns.

All you have to do is enjoy! Enjoy your food.


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