Easiest Way to Prepare Homemade Lasagnes végétariennes aux champignons et aux poireaux
Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Prepare Super Quick Homemade Lasagnes végétariennes aux champignons et aux poireaux. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lasagnes végétariennes aux champignons et aux poireaux, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagnes végétariennes aux champignons et aux poireaux delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lasagnes végétariennes aux champignons et aux poireaux is 6 à 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Lasagnes végétariennes aux champignons et aux poireaux using 16 ingredients and 12 steps. Here is how you cook that.
Si vous aussi vous souhaitez limiter votre consommation de viande, je vous propose de réaliser cette lasagne végétarienne aux poireaux et aux champignons. J’y ai mis des lentilles vertes qui sont des légumineuses riches en protéines et en fer : nutriments indispensables pour avoir de l’énergie et du tonus ! Tout comme le pois chiche, les lentilles constituent une bonne alternative à la viande.
Ingredients and spices that need to be Make ready to make Lasagnes végétariennes aux champignons et aux poireaux:
- 200 g champignons de paris frais
- 3 gros poireaux
- 180 g lentilles vertes
- 700 ml sauce tomate
- 200 ml d’eau
- 2 gousses d’ail fumées
- 1 vingtaine de tomates séchées
- 8 à 10 feuilles de lasagnes fraîches
- 100 g parmesan râpé
- 1 boule de mozzarella
- 1 cuillère à café sucre
- 1 cuillère à café cumin
- 1 cuillère à café paprika
- 2 cuillères à soupe d’huile d’olive
- Quelques feuilles de basilic
- Sel & Poivre
Instructions to make to make Lasagnes végétariennes aux champignons et aux poireaux
- Nettoyer et émincer tous les légumes
- Dans un faitout, faire revenir les gousses d’ail hachées dans l’huile d’olive pendant 5 minutes. Ajouter ensuite les légumes émincés. Remuer de temps en temps pendant 5 minutes
- Ajouter au mélange les épices, la sauce tomate et le sucre. Saler et poivrer
- Détailler en petits morceaux les tomates séchées et les ajouter dans le faitout
- Verser les lentilles vertes crues et ajouter 180 ml d’eau. Bien mélanger et si nécessaire, ajouter les 20 ml d’eau restante. Attention, il ne faut pas que votre préparation soit trop liquide !
- Cuire le tout pendant 25 minutes et rectifier l’assaisonnement si nécessaire
- Pendant ce temps, préchauffer votre four à 180°C
- Disposer au fond du plat une couche de feuilles de lasagne, ajouter par-dessus une partie de la préparation. Superposer les couches successivement : feuilles de lasagnes – préparation jusqu’en haut de votre plat
- Ajouter par-dessus la mozzarella coupée en tranches, et le parmesan râpé
- Enfourner 15 minutes au four
- Avant de servir, parsemer votre lasagne de feuilles de basilic fraîches
- Vous pouvez accompagner votre lasagne d’une salade de roquette agrémentée d’huile d’olive ou de sésame, de vinaigre balsamique, de graines de courge et de graines de sésame.
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