Easiest Way to Make Appetizing Vegetable and Kurumabu Lasagne

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Vegetable and Kurumabu Lasagne

Before you jump to Vegetable and Kurumabu Lasagne recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegetable and kurumabu lasagne recipe. You can have vegetable and kurumabu lasagne using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Vegetable and Kurumabu Lasagne:

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

Steps to make Vegetable and Kurumabu Lasagne:

  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..

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