Voilà la première recette qu’a dû me préparer Julien. Moi qui ai toujours trouvé les lasagnes végétariennes ennuyeuses il à réussi à me faire tomber amoureuse !
Celle- ci contient des légumes d’été parce que nous avons fait le choix de préparer des portions de sauce tomate améliorée (et non mixée) que nous avons congelées. On y trouve donc des tomates, des courgettes, de l’ail, des oignons et peut être un ou deux petits poivrons, le tout agrémenté d’une tonne de persil et d’herbes de Provence. (On en refera cette été et on en profitera pour mettre la recette !)
- 700 g de sauce tomate améliorée
- 1 petite boîte de tomates concassées
- 250 g de champignons de Paris (frais ou en boîte)
- 15 cl de vin rouge
- 1 litre de lait entier
- 75 g de beurre
- 75 g de farine
- pâtes à lasagnes
- 1 grosse poignée de protéine de soja déshydratées
- 1 cuillère à soupe de miso noir
- de la noix de muscade
- emmental râpé
- 1 oignons
- 1 gousse d’ail
- de l’huile d’olive
- 1 cuillère à café de sucre
Pour commencer, réhydrater les protéine de soja en les mettant dans un saladier avec de l’eau chaude (mais non bouillante) à hauteur et une cuillère à soupe de miso noir. Réserver 1/2h.
Ciseler l’oignon et émincer la gousse d’ail. Faire chauffer un peu d’huile dans une grande casserole et y faire revenir l’oignon et l’ail. Ajouter les 700 g de sauce tomate ainsi que la boîte de tomates concassées. Ajouter le vin rouge et la cuillère à café de sucre. Laisser réduire 15 minutes. Retirer la peau des champignons et les couper en 4. Les ajouter à la sauce tomate, égoutter les protéines de soja (en les pressant dans la paume de la main), les ajouter à la préparation et laisser réduire 15-20 minutes. Goûter et assaisonner.
Préparer la béchamel en faisant fondre à feux doux le beurre. Un fois fondu ajouter la farine et mélanger bien en laissant à feu doux. Ajouter le lait petit à petit, sans éteindre le feu, jusqu’à obtenir une béchamel lisse et un peu liquide. Assaisonner avec la noix de muscade, le sel et poivre.
Prendre un grand plat à gratin et huiler le fond. Recouvrir de pâtes, puis des légumes, et de béchamel, recouvrir à nouveau de pâtes et recommencer jusqu’à épuisement des stocks. Finir par la béchamel et recouvrir d’emmental rappé.
Enfourner 20 minutes et laisser reposer 5 minutes. Servir et déguster 🙂
Préparé par Ayla
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