Lasagna

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subheading: Bolognese Sauce:

1 stalk of celery thinely chopped in the food processor

3 carrots peeled and thinely chopped in the food processor

1 big white onion cubed

3 cloves of garlic minced

200 g lentils

150 ml dry white wine or vegetable broth

500 ml strained tomatoes

250 ml water

2 tsp. vegetable broth powder or 1 vegetable bouillon cube

1 sprig of rosemary thinely chopped

2 bay leaves

1 tbsp. dried oregano

¼ to ½ tsp. smoked paprika (depends on how "smoky" you want your sauce to be)

1 handful fresh basil leaves

1 handful fresh parsley chopped

Salt and pepper to taste

Olive oil

subheading: Bechamel Sauce:

4 heaped tbsp. vegan margarine

4 tbsp. flour

400 ml cold oat milk

¼ tsp. nutmeg

Salt and pepper to taste

And

ca 300g (dry) lasagna sheets

A casserole dish ca 22x28cm big

Directions at beferox.com

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