Guest guest Posted August 1, 2001 Report Share Posted August 1, 2001 ------------------------------- | | | Courtesy of Penny & Gregory | Mailto:plens | | Lasagne is in 3 parts - tomato-based sauce, bechemal | sauce, and lasagne sheets. Then you can layer however | you wish, starting with a little tomato based sauce. | | | TOMATO-BASED SAUCE | 1-2 cups red lentils cooked for 15 mins in big pan with | enough water to cover, then add 1-2 tins of tinned | tomatoes (chopped finely), plus a few big dollops of | tomato paste. Then add in some dried herbs - sweet | basil, marjoram, oregano. Grind in some black pepper | and a splash of red wine (if you like). Cook for | further 10 mins until thick and yummy. | | | BECHEMAL SAUCE | Make a roux with flour, oil and water, then add in 2 -3 | cups of finely chopped fresh mushrooms. Cook 20 mins, | blend and return to pan, add nutmeg. Sauce should be | smooth, not too thick. | | Then do your layering. We often add a layer of spinach | in there somewhere too, or some finely sliced roasted | eggplant. This is delicious, and one of our favourites. | | ENJOY! | | PS. You can just make the tomato-lentil sauce and have | this as bolognaise. We have this about once a week with | whole meal spaghetti and a salad. Makes great leftovers | to microwave at work the next day too. | Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.