Of course, we do not use meat of animal origin, but its wheat equivalent - seitan. If conjured with spices, then the taste and aroma of lean lasagna will be very appetizing even for lovers of meat dishes.
It is necessary
- For noodles:
- - water - 290 ml
- - flour - 4 glasses
- - salt - 1, 5 tsp
- - vegetable oil - 2 tablespoons
- For filling:
- - water - 290 ml
- - flour - 4 glasses
- - onions, salt, spices - to taste
- For the sauce:
- - flour - 1/3 cup
- - water - 2 glasses
- - salt, spices - to taste
- - vegetable oil - 1 tablespoon
Instructions
Step 1
We start the preparation of lasagna with lean meat with the preparation of seitan. Seitan is just a vegetable protein obtained from wheat by washing out the starch.
To do this, from the products specified in the recipe, knead a soft dough, fill it with cold water and soak for about one hour. Then place the container with the dough under a stream of water at room temperature and rinse, stretching, for about thirty minutes, until the water becomes clear. As a result, a yellowish jelly-like lump will remain. It's gluten - wheat protein.
Heat water in a saucepan, add salt and spices to taste, dip gluten in boiling water and cook for half an hour to an hour. The finished seitan will float to the surface and will approximately triple. Prior to use, seitan can be stored in the refrigerator without removing from the broth for a week.
Step 2
While the seitan is cooking, prepare the noodle dough. To do this, take wheat flour, preferably from durum wheat, although you can get by with regular premium flour for general use. Mix water with vegetable oil, add flour and salt.
Knead the dough, cover with a bowl or plastic wrap and let sit for 30 minutes. Divide the dough into several parts for convenience, roll out from each layer no thinner or thicker than 1-2 mm, air dry a little.
Cut the dough into large rectangles or squares, cook in boiling salted water for 1-2 minutes, dipping the dough into water in small batches.
Take out the finished noodles on a dish, grease with vegetable oil so that the noodles do not stick together.
Step 3
Prepare the filling: simmer finely chopped onion and chopped seitan in a small amount, about 1 - 2 tablespoons, vegetable oil, add salt and spices to your liking. From spices, it is recommended to add ground ginger, chaman, turmeric or curry powder.
Also make white sauce, a lean version of the famous bechamel sauce. To do this, mix flour with cold water, vegetable oil, salt, spices, cook over low heat until the sauce thickens.
Step 4
Pour a little sauce into heat-resistant dishes, put a layer of dough on the sauce, pour 2-3 tablespoons of sauce, again a layer of dough, then filling, again dough, sauce, dough, filling. So alternate layers until the filling is finished. Put the dough in the last layer and cover with the remaining sauce.
Place the dish in the oven and bake at 200 degrees for about 20 to 30 minutes.
