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Amandel

Lasagne met gekruide groenten en linzen

90 mins

Ingrediënten

Serveert 6

  • 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

Serveert 6

  • 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.