Kosher Lasagne bolognese
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Kosher Lasagne bolognese
2 hours 30 minutes total
If you are looking for a delicious and easy-to-make kosher lasagna, then this recipe is for you. This recipe uses lentils instead of meat to make a hearty and flavorful sauce, and a non-dairy béchamel made with vegetable milk and margarine. The result is a rich and creamy lasagna that is perfect for any occasion.
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Ingredients
Serves 4
| 8 sheets | Barilla® oven-ready Lasagne |
For the sauce
| 30 ml | Extra virgin olive oil (EVOO) |
| 30 g | celery, chopped |
| 50 g | carrot, peeled and chopped |
| 60 g | onion, peeled and chopped |
| 200 g | Lentils (soaked overnight) or 1 can lentils (400 gr drained) |
| 100ml | red Kosher wine |
| 60 g | tomato paste |
| 200 g | tomato purée |
| 300 ml | water |
| 1 leaf | bay |
| to taste | Sea salt and pepper |
For the béchamel sauce
| 500 ml | vegetal milk |
| 30 g | margarine |
| 25 g | all-purpose flour |
| to taste | Grated nutmeg, salt |
For the topping
| 20 g | nutritional yeast |
| 20 g | margarine, cut into pieces |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
TIP
add dried mushroom in the sauce making
Method
Step 1
Here are four easy steps for the perfect kosher lasagne bolognese:
Step 2
Sauté the celery, onion, and carrot in a skillet over medium heat with a drizzle of olive oil and the bay leaf. Once they have turned golden brown, add the lentils and cook over medium-high. Season with salt and pepper. Stir in the red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste. Add 2 cups of water and the tomato purée, and cook slowly over low heat for at least 20 minutes. Discard bay leaf.
- Celery
- onion
- carrot
- bay leaf
- lentils
- salt
- pepper
- red wine
- tomato paste
- tomato purée
- extra virgin olive oil (EVOO)
Step 3
Meanwhile, prepare the béchamel: melt the margarine in a heavy-bottomed pan. To make a roux, add the flour and whisk margarine and flour together for 3-4 minutes over low heat until smooth. Heat the vegetable milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. Heat the oven to 180°C.
- margarine
- flour
- vegetable milk
- salt
- nutmeg
Step 4
Grease up a 9-by-13-inch baking dish and arrange the first layer of lasagna lengthwise. Evenly spread a layer of sauce over it, followed by the béchamel and a generous handful of nutritional yeast. Continue to layer the lasagna, sauce, and béchamel until you have used the rest of the ingredients. Finish with the béchamel, a generous dusting of nutritional yeast, and a few pieces of margarine.
- lasagna sheets
- nutritional yeast
Step 5
Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.
Passive cooking
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Tip
This Lasagne alla Bolognese Kosher is a delicious dish that is perfect for any occasion. With the right ingredients and preparation techniques, it's possible to create a Kosher version that is a perfect alternative to the original. Whether you're hosting a dinner party or simply cooking for your family, homemade Lasagne Kosher is sure to be a crowd-pleaser. By following this recipe and paying attention to the Kosher guidelines, you can enjoy this classic Italian dish with peace of mind. Bon appetit!