Lasagnes végétales & lentilles épicées

Ingredients

  • 2 c. à soupe d’huile
  • 1 gros oignon, finement haché
  • 1 poivron rouge, épépiné et finement tranché
  • 1 gousse d'ail, épluchée et finemement haché
  • 3 c. à soupe de garam masala moulu ou de poudre de curry, ou 200g de pâte Tikka Masala
  • 500g de passata de tomates ou 400g de tomates hachées en conserve
  • 380g de lentilles en boîte/carton égouttées (on peut utiliser des haricots ou des pois chiches à la place)
  • 1 cube de bouillon de légumes
  • 100g d'épinards frais, lavés
  • 150g de champignons, essuyés ou épluchés et coupés en tranches
  • 250g de poireaux lavés, finement émincés en rondelles
  • 8 feuilles de lasagnes séchées

Sauce :

  • 4 c. à soupe (60ml) de margarine végétale
  • 40g de farine ordinaire
  • ½ cuillère à café de noix de muscade moulue (facultatif)
  • 300ml de boisson à l’Avoine Sans Sucres alpro Assaisonnement
  • 200ml brassé végétal Nature Sans Sucres alpro
  • 100g de cheddar ou de fromage à pâte dure, râpé

Preparation

  1. Préchauffez le four à 180°C en chaleur tournante, 190°C en chaleur conventionnelle, gaz 5.
  2. Faites chauffez l'huile dans une grande casserole et faites cuire l'oignon et le poivron rouge à feu moyen pendant 5-7 minutes, puis ajoutez l'ail et la poudre/pâte de curry pendant 30 secondes.
  3. Ajoutez les tomates, les lentilles et le cube de bouillon et portez à ébullition. Réduisez le feu, couvrez et laissez mijoter à feu moyen pendant 5 minutes.
  4. Pour préparer la sauce, faites fondre la margarine dans une petite casserole puis incorporez la farine et mélangez bien pour obtenir une pâte homogène. Hors du feu, ajoutez la boisson à l’Avoine Sans Sucres alpro petit à petit, en battant bien à chaque ajout pour éviter les grumeaux. Portez à ébullition, ajoutez la noix de muscade (si vous l'utilisez) et assaisonnez au goût. Incorporez la moitié du fromage râpé.
  5. Laissez refroidir légèrement puis incorporez le brassé végétal Nature Sans Sucres alpro
  6. Pour assembler les lasagnes, huilez légèrement le fond d'un plat allant au four de 34 x 25cm et disposez 4 feuilles de lasagnes séchées sur le fond.
  7. Déposez la moitié du mélange de lentilles épicées et ajoutez les épinards et les poireaux. Recouvrez avec la moitié de la béchamel au fromage.
  8. Couvrez avec les 4 autres feuilles de lasagnes et recouvrez avec le reste du mélange de lentilles épicées, ajoutez les hampignons et versez le reste de la sauce au fromage uniformément sur le dessus.
  9. Saupoudrez le reste du fromage et faites cuire au four pendant 1 heure. Si le dessus devient trop brun, recouvrez-le de papier sulfurisé. Délicieux servi avec une salade fraîche ou du pain à l'ail.
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Tagliatelles champignons & épinards