Recipe of Quick Vegetable and Kurumabu Lasagne

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegetable and kurumabu lasagne. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegetable and Kurumabu Lasagne is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Vegetable and Kurumabu Lasagne is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have vegetable and kurumabu lasagne using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegetable and Kurumabu Lasagne:

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

Instructions 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.

So that’s going to wrap this up with this special food vegetable and kurumabu lasagne recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!