VEGETABLES | 93 ASSEMBLY: Oil a 28x20 cm pan. Line the bottom with 1/3 zucchini slices, then top with ½ of the “meat” mixture and spread into an even layer. Then top with another 1/3 of the zucchini and top with potatoes if using. Then add the remaining meat mixture, and top with the remaining 1/3 of the zucchini. Pour over the béchamel and smooth into an even layer. Bake at 200°C for 30-40 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges. Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. NOTE: To reheat, spray with a little water if it looks dry, cover with foil and reheat in oven. *Replace Wondermeat with 1 ½ cups cooked green or brown lentils and add them with the crushed tomatoes AVIV RON’S MAFROOM aka POTATO LASAGNA AVIV: I am not sure what to call this recipe. It started with a desire to prepare potatoes in a way I never tried before, so I thought about mafroom, but since I’ve never made it before and other than the exotic name, didn’t know what it was, I started to cook and created my own version. At the end, and after consulting with Lior, the lasagna expert, I realized it was really a vegan lasagna, just with boiled potatoes replacing the pasta. Anyway – it came out delicious and is worth making. 6 medium potatoes 1 large onion, diced 4 garlic cloves, crushed 2 Tbs canola oil One package of Tivol mince ½ small package of tomato paste One can of tomato sauce Bunch of coriander /parsley Spices: sweet paprika, vegan chicken soup powder, salt, hot paprika or chili if you like hot. Boil water with ½ teaspoon salt in a large pot. Wash the potatoes well and clean them. Peeling is preferable, but not a must. Slice potatoes on the long side to ½ cm slices. Add potatoes to boiled water until just soft (about 15 minutes) and in the meantime prepare the filling:
RkJQdWJsaXNoZXIy NTQ4MDQ5