For dinner tonight I made a vegetarian lasagne. I doubled the usual quantities and made one extra to freeze and then cook as a quick dinner during the week.
For the sauce I used :
4 sliced red onions
1/2 a head of garlic, minced
3 tins of tomatoes
olive oil, salt and chili flakes
1 red and yellow pepper, finely chopped
1 tin of green lentils
I sauteed the onions in olive oil, seasoned with salt and chili for 15 minutes, until soft. Then I added the tomatoes and garlic and cooked for another 20 minutes, when it was nice and saucy. Then I added my prepared vegetables and let it cook for a few more minutes until everything was nice and tender.
For the bechamel I used :
1 litre of milk
spinach – 1 500g bag
I also used 300g cheddar cheese and one ball of mozzarella cheese when I was assembling the lasagne
First I made a roux by cooking the flour and olive oil together, until I had a paste. Then I heated the milk, whisked the roux into it and when I had the consistency I wanted I stirred in spinach, which I had chopped and wilted.
I layered noodles, vegetable sauce, bechamel, then cheese and repeated until the casserole dish was full. I baked in the oven at 190C for 35 minutes, and cooled for another 10 before serving.
It was delicious and I feel so much calmer about the week ahead knowing I already have a dinner stashed away!