Could this be your family's new Saturday tradition?
This juicy and satisfying vegetable lasagna will keep you full for a long time and provide you with many good nutrients. Freeze-dried vegetables and root vegetables shorten many steps, allowing you to prepare this vegetable lasagna quickly. Serve with a fresh salad. Try it and fall in love!
Vegetable Lasagna (Root Vegetable Lasagna)
Ingredients: for 6
2 sachets (60g) freeze-dried beetroot strips
1 dl freeze-dried leek slices
1/4dl freeze-dried kale crumble
500g strained tomatoes or crushed tomatoes
1 dl cooking cream
1 tsp salt
1 dl milk
2 sachets (60g) freeze-dried parsnip chips
3 dl water for rehydrating parsnip chips
2 eggs
4 dl liquid (excess water from parsnips, plus cooking cream or milk)
¼ tsp garlic powder
¼ tsp white pepper powder
½ tsp salt
1 tbsp butter
12 lasagna sheets
150 g grated cheese
1. Pour the dried beetroot strips into a deep bowl and press with a spoon until the strips crumble into a coarse texture. Add the freeze-dried leek slices and kale crumble, along with the strained tomatoes and cooking cream. Add salt and mix.
2. Pour the dried parsnip chips into another container, such as a one-liter lidded freezer box, and pour 3 dl of water over the parsnips to rehydrate them. You can speed up rehydration by putting the lid on and shaking the freezer box a few times.
3. Grease a lasagna dish. Layer half of the beetroot sauce in the lasagna dish, followed by a layer of lasagna sheets. Add 1 dl of milk. Next, create a parsnip layer by spreading the rehydrated parsnips evenly. Add a third of the grated cheese at this stage.
4. Add a second layer of lasagna sheets and the rest of the beetroot sauce. Add a third layer of lasagna sheets.
5. Prepare the egg-milk mixture by using 4 dl of the leftover water from soaking the parsnips as liquid, then add the rest of the milk, the eggs, and the seasonings. Pour the egg-milk mixture into the lasagna dish and add the remaining grated cheese.
6. Bake in the oven at about 200 degrees Celsius for 45 minutes.
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