🥗 Vegetarian Recipes

Vegetarian lasagna

Pasta 👥 5-6 portions Fast: ⭐⭐ Easy: ⭐⭐

Instructions

  1. Alternate layers of bolognese, bechamel and lasagna pasta in a big dish, around 4 layers of each.
  2. In the middle (after 2 layers of each) add some rasped cheese.
  3. Add some rasped cheese on top and bake at 180C for at least 30 minutes. (30 minutes)

Additional Recipes

Béchamel

Ingredients
  • 60 g butter
  • 60 g flour
  • 750 mL milk
  • 2.5 mL salt
  • nutmeg (pinch)
  • 250 g mushrooms
  • 250 g frozen spinach [optional]
Instructions
  1. In a frying pan, cook the mushrooms with some salt without any fat until they released all their water. Remove the water and reserve the mushrooms.
  2. In a saucepan, melt the butter then add the flour and quickly whisk before immediately adding the milk slowly while constantly mixing until all the milk is added.
  3. Keep heating the bechamel and mixing regularly until it has the desired thickness. Add the salt and nutmeg.
  4. Add the mushroom and spinach to the bechamel and stop heating when all the spinach is thawed and mixed.

Vegetarian Bolognese

Ingredients
  • 200 g red lentils
  • 1 onion, diced (big)
  • 2 garlic cloves, diced
  • 150 g tomato paste
  • 5 mL oregano
  • 5 mL rosemary
  • 5 mL thyme
  • salt
  • pepper
  • 30 g walnuts, crushed in small pieces
  • 750 mL bouillon
  • 400 g crushed tomatoes
Instructions
  1. Rinse the red lentils until the water comes clear, ~4 times. Leave them in water to soak for at least 20 minutes.
  2. Cook the onion until tender, then add the garlic, tomato paste and herbs and cook for 2-3 minutes.
  3. Add the soaked lentils (without the water), walnuts and the bouillon and cook for 20 minutes with a lid.
  4. Add the can of tomatoes and cook for a few more minutes.