Ingredients
Directions
Toast the whole oats and then grind in a blender until it becomes flour.
Separate the quantity of oats according to the recipe.
For the lasagna sheets, make a volcano with the flour obtained, then add the pinch of salt and water slowly until a uniform mass, work it for 5 min or so, then wrap in plastic and refrigerate.
For the béchamel sauce, boil the milk with half the onion, cloves, pepper and bay leaf until they release the flavors in milk, then strain it and return it to the heat, with the other half of milk remained dissolve the flour oats watching that there are no clumps so slowly add the milk and oats, stir and put back on the heat until it thickens, season with salt and nutmeg, remove and reserve.
For tomato sauce, chop the tomatoes, onion, carrot, celery. Sauté them, then add water and when is well cooked blend it and put it back to cook on low heat, add the bay leaf, parsley, oregano, which you will wrap tight on a leek. Cook for about 2 hours. Add some oat flour to the sauce to thicken and reserve.
For the filling slice the mushrooms, pepper, onion and zucchini, grate the carrots. Oil a pan with a bit of olive oil and add all ingredients, sauté and add salt and pepper to taste.
To assemble the lasagna, roll out the dough to a thickness of 3 mm and cut the dough rectangles 25 cm long by 10 cm wide.
Flour your baking dish for the lasagna with the same oatmeal, then place a layer of lasagna sheets, cover with béchamel, then tomato sauce, vegetable filling some cheese and repeat the procedure with two more layers, finish with a sheet of lasagna and tomato sauce. When assembled bake at 150 ° for 3 hours until it is fully cooked.
Prepare the salad on the side of cherry tomatoes, lettuce, cranberries and zucchini. Garnish with a basil leaf.
Ingredients
Directions
Toast the whole oats and then grind in a blender until it becomes flour.
Separate the quantity of oats according to the recipe.
For the lasagna sheets, make a volcano with the flour obtained, then add the pinch of salt and water slowly until a uniform mass, work it for 5 min or so, then wrap in plastic and refrigerate.
For the béchamel sauce, boil the milk with half the onion, cloves, pepper and bay leaf until they release the flavors in milk, then strain it and return it to the heat, with the other half of milk remained dissolve the flour oats watching that there are no clumps so slowly add the milk and oats, stir and put back on the heat until it thickens, season with salt and nutmeg, remove and reserve.
For tomato sauce, chop the tomatoes, onion, carrot, celery. Sauté them, then add water and when is well cooked blend it and put it back to cook on low heat, add the bay leaf, parsley, oregano, which you will wrap tight on a leek. Cook for about 2 hours. Add some oat flour to the sauce to thicken and reserve.
For the filling slice the mushrooms, pepper, onion and zucchini, grate the carrots. Oil a pan with a bit of olive oil and add all ingredients, sauté and add salt and pepper to taste.
To assemble the lasagna, roll out the dough to a thickness of 3 mm and cut the dough rectangles 25 cm long by 10 cm wide.
Flour your baking dish for the lasagna with the same oatmeal, then place a layer of lasagna sheets, cover with béchamel, then tomato sauce, vegetable filling some cheese and repeat the procedure with two more layers, finish with a sheet of lasagna and tomato sauce. When assembled bake at 150 ° for 3 hours until it is fully cooked.
Prepare the salad on the side of cherry tomatoes, lettuce, cranberries and zucchini. Garnish with a basil leaf.
Yield: 15 – 20 people
