Lentil lasagne with cheddar

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* Exported from MasterCook *

 

Delhi Lasagne

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup lentils

1/2 cup chopped onion

1 clove garlic -- finely chopped

2 teaspoons garam masala

1 tablespoon polyunsaturated oil

1 cup vegetable stock

1 teaspoon coriander

salt and black pepper

8 ounces spinach lasagne

3 ounces lowfat cheddar cheese -- grated

toasted cooked lentils -- see tip

SAUCE:

2 tablespoons polyunsaturated margarine

2 tablespoons flour

1 cup lowfat 1% milk

salt and black pepper

 

Soak the lentils as directed on package. Drain.

 

Saute the onion, garlic and garam masala in the oil. Add lentils and stir so

that they are covered with the onion mixture. Mix in the stock. Bring to a boil

and simmer gently, uncovered, for about 45 minutes, until the lentils are tender

and the mixture thick. Stir in the coriander and season with salt and pepper.

 

Cook the lasagne in boiling, salted water until tender, then drain thoroughly.

Meanwhile make the sauce. Melt the margarine, add flour and make a roux. Add the

milk gradually and heat, stirring constantly, to make a smooth sauce. Allow to

cook before stirring in the salt and pepper, and half the cheese.

 

In an ovenproof dish, layer the pasta, lentil mixture and sauce, finishing with

a layer of the sauce. Sprinkle the remaining grated cheese and toasted lentils.

Bake at 400F for 45 to 50 minutes, until golden brown.

 

GARNISH

slices of radish; sliced baby sweetcorn (rings); scallion fleuron or brush.

 

TIP ROUX - Made from equal quantities of flour and melted margarine. The mixture

is stirred over gentle heat to cook. The darker the required sauce, the long the

roux is cooked.

 

TIP TOASTED/ROASTED LENTILS -- cooked and roasted snack found in Asian and

Indian Markets. Can substitute chopped nuts or wheat germ.

 

Source:

" A Vegetarian Cookbook for All Seasons: Spring "

Copyright:

" 1994 Avery 0895296152 "

T(Baking):

" 0:50 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 516 Calories; 11g Fat (18.7% calories

from fat); 27g Protein; 78g Carbohydrate; 14g Dietary Fiber; 7mg Cholesterol;

645mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3878 0 0 0 0 0 0 0

 

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