Soybean and Cricket Lasagna

Method

1. Put all the ingredients in a mixer and mix until smooth. Wrap the pasta in cling film and let it rest in the cold for about 20 minutes. Using the pasta machine roll the dough into thin pasta sheets.
2. Melt butter in a saucepan, then add the flour and mix until smooth to make the roux. Pour the milk into the roux and simmer for about 10 minutes. Seasoning with salt and pepper, add the cheese to the hot béchamel sauce and mix until smooth in the blender.
3. Fry the onions in oil until translucent. Then add soybean meal, vegetable broth, crushed insects, tomato puree, white wine and spices. Bring to a boil and simmer under cover for 15 minutes. Oil the lasagna dish and layer béchamel sauce followed by the soya bean sauce and lasagna sheet, repeat two more times. Top with grated cheese and bake in the oven at 180 degrees for about 35 minutes. Serve with a fresh cherry tomatoes and rocket salad.

Allergens