Savoy Cabbage Lasagna with Lentil Bolognese
40 min
Veggie
76590
For 6 Portions
530 g
lentils, canned
500 g
tomato puree
250 g
ricotta
200 g
lasagne sheet
100 ml
whole milk
100 g
red pesto
40 g
tomato paste
2 stalk(s)
celery
2
carrot
1
mozzarella
1
yellow onion
1/4
leek
1/4
savoy cabbage
3 tbsp
olive oil
2 pinch(es) of
nutmeg
2 tsp
herbes de Provence, dried
1 1/10 tbsp
raw cane sugar, demerara
1 tbsp
all-purpose flour
1 clove(s)
garlic
pepper
salt
1. All set?
2. Peel and chop garlic.
3. Peel and finely dice onion.