{"id":47930,"date":"2022-12-28T10:32:00","date_gmt":"2022-12-28T10:32:00","guid":{"rendered":"https:\/\/www.museum-aarschot.be\/vegetarian-lasagne-tineke-sas\/"},"modified":"2022-12-28T10:32:00","modified_gmt":"2022-12-28T10:32:00","slug":"vegetarian-lasagne-tineke-sas","status":"publish","type":"post","link":"https:\/\/www.museum-aarschot.be\/en\/vegetarian-lasagne-tineke-sas\/","title":{"rendered":"vegetarian lasagne | Tineke Sas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>www.christine-sas-art-studio.com<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">lasagne that had Rector Dillemans licking his fingers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tineke from the Leopoldlaan: \u201cI was good friends with Sam, the son of Rector Dillemans at the time.  Together we attended the drawing academy in Leuven.  Because his father liked Italian dishes, I prepared lasagnes for lunch when the professors met with the rector at the rectory. A small note: back then there was indeed minced meat in the sauce.  But of course I will no longer promote that in this final recipe as a firmly established \u201cveggie\u201d dish. &#8211; Tineke<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><em>Ingredients <\/em>:<em>&nbsp;<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>3 cloves of garlic,<\/em><br>a handful of round onions, a handful of cherry tomatoes,&nbsp;<br>2 stalks of white celery,<br>1\/2 courgette,&nbsp;<br>cold-pressed olive oil,<br>1 packet of lasagne sheets,&nbsp;<br>2 jars of Barilla tomato sauce with basil, 400 g each,&nbsp;<br>oregano, basil, pepper, salt,&nbsp;<br>1\/2 litre of milk,<br>40 g butter,<br>40 g plain white flour,<br>100 g grated Emmental cheese,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take an ovenproof dish of about 21 by 30 cm.&nbsp;<br>Grease the dish.&nbsp;<br>Briefly boil the Barilla lasagne sheets, about 10 of them, in water with a splash of oil and salt to prevent them from sticking together. (even though the packet says they do not need to be boiled)<br>Spread the pasta sheets out on a tea towel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tomato sauce:&nbsp;<br>Finely chop a handful of small onions, 3 cloves of garlic, a few white celery stalks and thin slices of courgette and fry them in cold-pressed olive oil; let them simmer slowly, for at least a quarter of an hour, over a low heat to create a fine flavour. Halfway through, also add a handful of cherry tomatoes.<br>Take two jars of Barilla tomato sauce with basil, 400 g each, and add them to the vegetables. Add a little more oregano and basil if desired.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00e9chamel sauce:<br>Melt 40 g butter, stir in 40 g white flour over a low heat. Slowly whisk in milk (1\/2 litre) until you have a smooth mixture. Add pepper and salt if desired.<br>Mix in 100 g grated Emmental at the end.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place two lasagne sheets in the dish, cover with tomato sauce and b\u00e9chamel sauce and cover with 2 lasagne sheets. Repeat all this\u2026<br>Finally, cover everything with a little extra b\u00e9chamel sauce.&nbsp;<br>Preheat the oven to 250 degrees and heat for about 20 minutes at 220 degrees until the lasagne is ready to serve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>www.christine-sas-art-studio.com lasagne that had Rector Dillemans licking his fingers. Tineke from the Leopoldlaan: \u201cI was good friends with Sam, the son of Rector Dillemans at the time. Together&#8230;<\/p>\n","protected":false},"author":2,"featured_media":24725,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-47930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/comments?post=47930"}],"version-history":[{"count":0,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media\/24725"}],"wp:attachment":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media?parent=47930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/categories?post=47930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/tags?post=47930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}