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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

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
1 leaf Bay
to taste Salt and pepper

For the béchamel

2 cups Non-dairy milk
2 tbs Margarine
2.5 tbs All-purpose flour
to taste Grated nutmeg, salt

For the topping

2 tsp Nutritional yeast
1 tbs 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. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

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-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.

  • Celery
  • onion
  • carrot
  • olive oil
  • bay leaf
  • lentils
  • salt
  • pepper
  • red wine
  • tomato paste
  • tomato purée
  • water

Step 3

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.

  • margarine
  • flour
  • vegetable milk
  • salt
  • nutmeg

Step 4

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

Step 5

Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

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 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!