Lasagne with leek and lentils

Lasagne with leek and lentils
Lunch
kitchen Spanish
Pasta
Lasagne with leek and lentils
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prep time
20 min
cooking time
30 min
total time
50 min
prep time
20 min
cooking time
30 min
total time
50 min
Ingredients
  • 225 GRS. lasagna
  • 150 GRS. mushroom
  • 1 litre of bechamel
  • Salt
  • 300 GRS. Leek
  • 100 GRS. lentils
  • 50 GRS. grated cheese
  • 1 carrot
  • 300 GRS. tomato
  • Pepper
Instructions
  1. Cut the leeks into fine julienne, chop the mushrooms and carrot, peel and chop the tomatoes. Rehogar rehogar the leek until it is cleared, add the carrot, tomato and mushroom. Give the salt point and keep on a low heat for 15 or 20 minutes with the cooked lentils (if you want to give it more flavor you can add a teaspoon of oregano).
  2. Cook lasagna leaves for 4 or 5 minutes in a large casserole with plenty of salted water and a few tablespoons of oil. You have to cook them in small sands, helping us with a wooden spoon so they don't stick to each other.
  3. Drain and spread on a dry cloth. Keep the bechamel simmering.
  4. Spread the bottom of a baking dish with a little butter. Extend the layer of pasta. Cover it with another layer of leek and lentil filling. Continue to alternate layers until you reach a few 5 CMS. high. Top with bechamel and sprinkle with grated cheese.
  5. Gratinate in the oven for a few 4 minutes, until it's dome.
Notes
  • Lasagna-based pasta with two key ingredients: leeks and lentils. It can serve to take advantage of the latter.
Recipes easy to https://recetasdecocinafaciles.NET /

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