Celeriac lasagne with a vegan red lentil bolognese sauce
With a celeriac you can go in any direction. This time I use it as lasagne leaves in a vegan lasagne with red lentils instead of minced meat. Readers of thegreenlist.nl tipped lentils as a meat substitute for your bolo sauce and they were absolutely right: super tasty! Perhaps even tastier than a bolognese sauce with vegan minced meat.
Kitchenware
- frying pan
- (saucepan)
- baking dish
- cutting board
- sharp vegetable knife
- peeler or cheese slicerto make thin slices of the tuber
Ingredients
For the lasagne sheets
- 1 celeriac
- 1 rusk
- 1 bag grated cheese or vegan grater
For the vegan bolognese sauce
- 1 cup dried red lentils
- 1 onion shredded
- 4 toes garlic chopped
- 4 large tomatoes diced
- 2 purple carrots very thinly sliced replace with ordinary carrots
- 2 tin peeled tomatoes
- 1 el Italian herbs
For the béchamel sauce
- 50 gr vegetable butter
- 50 gr flower
- 500 ml whole milk or vegetable milk
- 1 pinch of nutmeg
Instructions
Preparing lasagne sheets
- Halve the celeriac so that it lies firmly on your cutting board.
- Now peel the celeriac with a sharp knife.
- Then cut the celeriac into thin slices of max 2 mm.
- Blanch the slices until they start to soften.
- Drain and set aside.
Making vegan bolognese sauce
- Heat oil in a tall (frying) pan.
- Fry the onion and carrot for 3 minutes on medium heat.
- Add the garlic and fry for another minute.
- Add the lentils and fry for 5 minutes.
- Add the cans of peeled tomato, diced tomatoes and the Italian herbs and stir the sauce well.
- Simmer gently for at least 30 minutes (longer is also possible).
Making béchamel sauce
- Melt the butter in a pan.
- Using a whisk, stir the flour into the butter.
- Continue to cook and stir gently until the mixture takes on a sandy texture.
- While stirring constantly, add the (vegetable) milk little by little.
- Keep heating and stirring until the sauce reaches the right thickness, then immediately remove from the heat.
- Season with salt, pepper and nutmeg.
Making lasagne leaves
- Grease a baking dish with some olive oil.
- Put a layer of lasagne sheets (slices of tuber) on the bottom, pour a layer of bolognese sauce on top and a layer of béchamel sauce.
- Repeat the previous until the lasagne has a total of three or four of these layers.
- Crumble a rusk and spread a layer of crumbs on top of the lasagne.
- Cover the entire lasagne with the grated cheese or vegan grater.
Baking lasagne
- Preheat the oven to 200°C.
- Put the casserole in the oven for 20 minutes.
- Serve the celeriac lasagne with a nice glass of red wine and enjoy!