Rye Lasagna ‒ Ruislasse

Globalization and localization married together make interesting children. Once again, I'm raping Italian names with Finnish ingredients. Forgive me dear boot country dwellers but your words have become common language and disconnected from their original meanings. Besides, if you ever tasted those dishes in Finnish restaurants you'd love this.

The idea of using finncrisps and peas for lasagna came from Jere Nieminen's cook book Herne rokkaa (Multikustannus) but otherwise I mostly followed the recipe I've found from a lasagna noodle box in the year X, even though this doesn't even use the stuff. Like I said, I'm not sure if it's right for lasagna to call this dish lasagna but I'm afraid I don't have enough imagination for a better name. "Layered Rye and Pea Casserole"? Doesn't really sound appetizing.

- about ten large finncrisps
- rape oil for buttering and frying

Red sauce:
- 200 g dried peas
- 500 g crushed tomatoes
- 2 onions
- 1 chili pepper
- 1 red bell pepper
- 1 dose of stock
- 1 teaspoon salt
- basil

White sauce:
- 50 g margarine
- 1 l oat milk
- 1 dl wheat flour
- 100 g melting soy cheese
- 4 garlic cloves
- nutmeg

Soak the peas overnight if you can, then rinse and crush them. Chop the onions and fry together with the peas. Chop the bell pepper as well and mix all the the red sauce ingredients together.

Heat the oat milk carefully. Keep stirring all the time so it won't burn. Sift the flour in little by little. Also add the other ingredients in small pieces. When the sauce starts to thicken you can move it away from the stove.

Butter a casserole. Scoop some of the red sauce on the bottom as an even layer. Lay finncrisps over the sauce. It doesn't matter if they lap over one another ‒ they'll soften up. Scoop some of the white sauce on the finncrisps. Continue this way with the second round of layers and third as well if you still have enough stuff left. Bake 50 minutes in the lowest shelf of a 175°C oven.

Nutritional values / 2248 g:
energy 2548 kcal
fat 102 g
protein 81 g
carbohydrates 314 g
fiber 63 g