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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|9 sheets||Barilla® oven-ready Lasagne|
For the sauce
|1 tbs||Extra virgin olive oil|
|1 tbs||Celery, chopped|
|1/3 cup||Carrot, peeled and chopped|
|1/2 cup||Onion, peeled and chopped|
|1 can||Lentils, drained|
|1/3 cup||Red wine, dry|
|2 tbs||Tomato paste|
|8 oz||Tomato purée|
|1 ½ cup||Water|
|to taste||Salt and pepper|
For the béchamel
|2 cups||Non-dairy milk|
|2.5 tbs||All-purpose flour|
|to taste||Grated nutmeg, salt|
For the topping
|2 tsp||Nutritional yeast|
|1 tbs||Margarine, cut into pieces|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Here are four easy steps for the perfect kosher lasagne bolognese:
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-highl. 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 water (or enough water to cover the meat mixture) and cook slowly over low heat for at least 20 minutes. Discard bay leaf.
- olive oil
- bay leaf
- red wine
- tomato paste
- tomato purée
Meanwhile prepare the béchamel: melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3-4 minutes over low heat, until smooth. Heat the 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 350°F.
- vegetable milk
Butter a 13x9 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 grated Parmigiano cheese. Continue to layer the lasagna, sauce and béchamel until you have used the rest of ingredients. Finish with the béchamel, a generous dusting of nutritional yeast, and a few pieces of margarine.
- Lasagna sheets
- nutritional yeast
Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.
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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 just as tasty as 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!