Ingredients

• 150g Red Onion
• 90g Celery Stalk
• 75g Carrot
• 150g Chestnut Mushrooms
• 100g Portobello Mushroom
• 1 tablespoon Fresh Parsley
• 1 tablespoon Tarragon
• 500g Béchamel Sauce
• 1 tablespoon Olive Oil
• 2 Garlic Cloves
• 250g Puy Lentils
• 300g Vegetable Stock
• 2 tablespoons Tomato Paste
• 400g Canned Chopped Tomatoes
• 2 Bay Leaves
• Pasta Sheets as needed
• 75g Mozzarella Cheese
• 100g Parmesan Cheese

Tools

• Spatula
• Oven
• kCook Multi
• Kcook bowl
• Baking dish - 2 quart

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice red onion, celery stalk and carrot into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove to the kCook bowl
12. Cook with filler cap removed - 10 min, 120°C, speed 3
13. Turn direct prep attachment to position 1
14. Slice chestnut mushrooms and portobello mushroom into the kCook bowl with direct prep attachment
15. Turn direct prep attachment to position 2
16. Add puy lentils, vegetable stock, tomato paste, canned chopped tomatoes, bay leaves, fresh parsley and tarragon to the kCook bowl
17. Season
18. Cook with filler cap removed - 30 min, 98°C, speed 3
19. Pre-heat oven - 180°C
20. Prepare a clean baking dish
21. Transfer one quarter of content of kCook bowl to baking dish
22. Layer with pasta sheets
23. Add béchamel sauce to the baking dish
24. Repeat
25. Top with mozzarella cheese
26. Fit extra fine grating disc (1) to direct prep attachment
27. Turn direct prep attachment to position 2
28. Grate parmesan cheese into the baking dish with direct prep attachment
29. Bake until browned - 20 min, 180°C
30. Serve

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