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Potato Lasagna
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Potato10 unit(s)
- Lentil300 g
- Tomato sauce2 cup
- Butter1 tablespoon
- Wheat flour2 tablespoon
- Plant milk (or milk)2 cup
- Sour cream - box (or almonds)1 unit(s)
- Potato: Peel and cut in half (horizontally) and cook in salted water. After boiling for 10 minutes, drain and cut into very thin slices. Reserve.
- For the red sauce: Soak the lentils for 12 hours. Cook for 15 minutes after the water boils. You can season the water with 1 bay leaf and a little mustard seed. Drain and reserve. In a pan, sauté some onion until golden, add the drained lentil and season with salt. Add the tomato sauce, stir well and let it simmer for 5 minutes. Taste for salt and adjust if necessary. Reserve.
- White sauce: In a small pan, melt the butter and then add the flour. Stir well until incorporated. Add the milk, season with salt, pepper and nutmeg and stir until all the flour is dissolved. When it boils, add the almond cream, stir well and let it cook for 2 minutes. Taste and adjust seasoning if necessary.
- For assembly: Place a layer of potato, one of red sauce, one of potato and one of white sauce. Interleave in this way until the pan is complete. You can sprinkle grated cheese at the end if you wish. Bake (230°) for 30 minutes.
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