Main Course
Vegetable Lasagnes
Be creative with the recipe for curly kale lasagna.
25 min
Prep time
20 min
Cook time
4
Servings
Medium
Difficulty
45 min
Total time
Four
Cooking method
Ingredients
Instructions
-
1
For the light béchamel: in a small saucepan, melt the cream.
-
2
As soon as the first bubbles appear, add the maizena then the milk, a little salt and pepper (and nutmeg if you have it) and let it thicken while stirring.
-
3
Turn off the heat as soon as the béchamel starts to thicken.
-
4
For the tomato sauce: in a saucepan, heat the oil and sauté the crushed garlic, onion, tofu cut into small cubes, and mushrooms before adding the spices.
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5
Once the mixture is well browned and the tofu has taken on the taste of the spices, add the tomatoes cut into small pieces and the tomato concentrate with half a glass of water.
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6
Preheat the oven to 250°C (thermostat
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7
.
-
8
For the lasagna: in a gratin dish, place a layer of cabbage leaves, then a layer of tomato sauce (half of the preparation), followed by a layer of béchamel (a third). Repeat this process once more and finish with a layer of cabbage and the last third of béchamel.
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9
Sprinkle with a little grated gruyère.
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10
Bake for
-
11
25 minutes.
-
12
When the water released by the cabbage has evaporated and the top is well browned, remove the lasagna from the oven.
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