A light, delicate dish you can serve on any occasion and prepare very quickly, the carasau bread and beluga lentil lasagna.
If you’re craving lasagna but don’t have time to make egg-free dough or can’t find it easily in stores, the solution is to use carasau bread.
You surely know carasau bread even if you’re not Sardinian like me. It’s a thin sheet of water and flour, light, crispy, crumbly.
A naturally vegan sheet, combined with an olive oil bechamel and a lentil ragù, here’s today’s dish.
I’m passionate about lentils and beluga lentils are among my favorites.
Black, small, delicate, they cook quickly. I highly recommend them; you usually find them in organic stores, and you’ll immediately notice them; they are black and shiny.
If I’ve piqued your interest in using beluga lentils, you can check out the recipe for spelt spaghetti with beluga lentils, or see the beluga lentil soup with thyme flavor or even the quinoa and beluga lentil brownies.
And now let’s move on to the recipe for carasau bread and beluga lentil lasagna.
See the whole process in the video.
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I leave you some other recipes with the beloved lentils:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for the Vegan Bechamel
- 4 1/4 cups soy milk
- 4 cups whole wheat flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 pinch nutmeg
- 7 oz lentils (beluga)
- 1 carrot
- 1 sprig celery
- 1 shallot
- 14 oz peeled datterini tomatoes
- 1 leaf bay
- 1 sprig rosemary
- 2 leaves sage
- 3 tablespoons extra virgin olive oil
- 14 oz vegetable broth
- 6 sheets carasau bread
Tools
- Baking pan
- Pot
Preparation of Carasau Bread and Lentil Lasagna
Soak the lentils for a couple of hours.
Chop the onion, carrot, and celery. Pour a tablespoon of extra virgin olive oil in a pot, add the chopped vegetables and stew them for about ten minutes.
Add the drained lentils with the bay leaf, and let them flavor for five minutes.
Add the tomatoes and half of the vegetable broth.
Cook for fifteen minutes, check and add more broth if needed.
Finish cooking the lentils, checking them; it can take 25 to 35 minutes depending on the lentils. Adjust the flavor.
Prepare the bechamel.
In a saucepan, pour the three tablespoons of oil and the flour and toast for a few minutes.
Add the soy milk, salt, and nutmeg while stirring and bring to a boil.
Lower the heat and let thicken for a few minutes. Turn off.
Prepare a bowl with hot water and a pinch of salt, you will use it to quickly dip the carasau bread sheets.
In a lasagna baking pan, pour a spoonful of bechamel.
Quickly dip the first sheet of bread in water and lay it in the baking dish. Spoon the bechamel, add spoonfuls of lentil ragù, and proceed with layers, ending with lentils.
Bake at 350 degrees Fahrenheit for about half an hour.
How to store carasau bread and beluga lentil lasagna.
You can store the lasagna for a couple of days in the fridge covered, as you would with any other type of lasagna.
You can make the same lasagna with seasonal vegetables, and it will be delicious.
If you have leftover bechamel and lentils, I recommend using them for pasta or making patties by adding breadcrumbs until you get the right consistency.
