tur­key and lentil lasagne with al­mond milk bechamel

donna hay - Fresh + Light - - L Ight Seeded Brittles -

10g dried porcini mush­rooms

½ cup (125ml) boil­ing wa­ter

2 tea­spoons ex­tra vir­gin olive oil

2 cloves gar­lic, crushed

500g tur­key mince

400g can lentils, rinsed and drained

2 ta­ble­spoons finely chopped rose­mary

1½ tea­spoons sea salt flakes cracked black pep­per

600ml tomato puree (pas­sata)

6 whole­meal lasagne sheets

100g sil­ver­beet (Swiss chard) leaves, roughly chopped al­mond milk bechamel 1 ta­ble­spoon ex­tra vir­gin olive oil

⅓ cup (45g) whole­meal spelt flour

1½ cups (375ml) al­mond milk

½ tea­spoon sea salt flakes

1 cup (35g) finely grated parme­san, plus ex­tra to serve Pre­heat oven to 200°C (400°F). Place the mush­rooms and wa­ter in a small bowl and set aside for 10 min­utes to soak.

Heat the oil in a large saucepan over high heat. Add the gar­lic and mince, and cook, stir­ring, for 5 min­utes or un­til lightly browned. Add the lentils, rose­mary, salt, pep­per, tomato puree and the mush­room mix­ture. Stir well to com­bine. Re­duce heat to medium, and sim­mer, stir­ring oc­ca­sion­ally, for 12–15 min­utes.

While the sauce is cook­ing, cook the lasagne sheets in a large saucepan of salted boil­ing wa­ter for 4–5 min­utes or un­til par­tially cooked. Set aside.

To make the al­mond milk bechamel, heat the oil in a small saucepan over low heat. Add the flour and cook, stir­ring, for 1–2 min­utes. Add the milk and in­crease heat to medium. Cook, whisk­ing con­stantly, for 4 min­utes or un­til thick­ened. Add the salt and half the parme­san and whisk well to com­bine. Re­move from the heat.

To as­sem­ble, place 2 lasagne sheets in the base of a

6- cup- ca­pac­ity (1.5 litre) large shal­low saucepan. Top with half the mince mix­ture, half the sil­ver­beet and one-third of the bechamel. Re­peat the lay­ers. Top with the re­main­ing 2 lasagne sheets, re­main­ing bechamel and re­main­ing parme­san. Place on an oven tray and cook for 25–30 min­utes or un­til golden and cooked through. Top with ex­tra parme­san to serve. SERVES 4.

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