Recipe: Tasty Vegetable and Kurumabu Lasagne

Vegetable and Kurumabu Lasagne. Great recipe for Vegetable and Kurumabu Lasagne. I love my mother's stewed kurumabu. This lasagna makes use of the kurumabu's sauce absorbing properties.

This lasagna makes use of the kurumabu's sauce absorbing properties. I'm eager to teach people about this excellent traditional Japanese dried food! This lasagne can be prepared for baking a day in advance, or baked the same day! You can cook Vegetable and Kurumabu Lasagne using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetable and Kurumabu Lasagne

1. Prepare 8 of Kurumabu (wheel-shaped fu, dried wheat gluten).
2. It's 3 large of leaves Chinese cabbage (or komatsuna), parboiled in salt water.
3. You need 1/2 of Carrot, parboiled in salt water.
4. It's 120 grams of or more / and 1 dash Melting cheese / and Parmesan cheese.
5. You need of Meat Sauce:.
6. You need 150 grams of or more Ground pork.
7. You need 1/2 large of Onion, minced.
8. Prepare 1 clove of Garlic.
9. Prepare 1 can of Canned tomato.
10. You need 1 tsp of "A" Salt.
11. Prepare 1 dash of each "A" Black pepper and nutmeg.
12. It's 1 tbsp of each "A" Sake (or red wine) and oyster sauce.
13. Prepare 1 of Soup stock cube.
14. Prepare of White Sauce:.
15. It's 30 grams of Flour.
16. You need 30 grams of Butter.
17. Prepare 400 ml of Soy milk (sweetened soy milk or milk is fine).
18. You need 1 of 1 teaspoon Salt.
19. Prepare 1/2 large of Onion, thinly sliced.

It's a perfect dish for partie. A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread.

Vegetable and Kurumabu Lasagne step by step

1. Rehydrate the kurumabu in the refrigerator overnight (up to 2 days is fine). If you're in a hurry, boil them in water for about 10-15 minutes before baking..
2. To make the white sauce: Sauté the onion, add flour and butter, then add the soy milk. It will be slightly thick. Season well with a scant teaspoon of salt..
3. To make the meat sauce: Sauté the onion, push it to the side of the pan, then sauté the garlic. Add the ground pork, the "A" ingredients, the canned tomato and consommé, then simmer..
4. Thoroughly squeeze the excess water from the kurumabu. Cut them into eighths, arrange a layer in the bottom of the baking pan, then spread on a layer of the white sauce..
5. Cover the layer of white sauce with the parboiled Chinese cabbage, carrots, and Parmesan cheese. Add another layer of kurumabu, then pour on the meat sauce..
6. Sprinkle with your choice of cheese, then bake for 20-30 minutes in an oven preheated to 200℃. If preparing for baking the next day, let it sit in the refrigerator or "fresh food" compartment of your refrigerator..
7. Addendum: If preparing for baking the following day, be extra thorough in squeezing the excess water from the kurumabu, since the moisture tends to accumulate. Prepare the sauces on the thick side, and let them cool before adding to the baking pan..

If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make. Change it up: Feel free to play around with the vegetables here. We really do think this is the best vegetable lasagne recipe we've ever tried. From what I have gleaned Lasagna refers to a single sheet of pasta, and then lasagne refers to a dish made up of layers of lasagna.