How to Make Tasty Lentil Lasagna

Lentil Lasagna. Arrange half of the lasagna noodles over the bottom of the baking dish. Top with a layer of zucchini slices, a layer of half of the lentils, and a layer of half of the cheese. Top with the remaining noodles, a layer of onions, and finally the remaining lentils.

I then add the brown lentils, herbs and spices as well as the tomato paste (puree) and canned diced tomatoes. Lentil Lasagna by Chef Michael Smith. The only thing more satisfying then a pan full of freshly baked lasagna is a recipe that speeds up and simplifies this classic dish. You can cook Lentil Lasagna using 18 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lentil Lasagna

1. You need of No boil lasagna noodles, dry.
2. Prepare of Béchamel.
3. You need 2-3 tbsp of margarine.
4. You need 1/2 cup of AP flour.
5. Prepare 1 L of soy milk.
6. You need of To taste: salt, pepper, nutmeg.
7. You need of Lentil Bolognaise Sauce.
8. Prepare 1 tbsp of olive oil.
9. You need 1 of onion, diced.
10. It's 4 cloves of garlic, crushed.
11. You need 1/4 of red wine.
12. It's 600 g of tomato sauce, unseasoned.
13. Prepare 3/4 cup of water (adjust quantity).
14. It's 3/4 cup of red lentils, dry.
15. It's 2 tsp of sugar or to taste.
16. Prepare of Seasoning: salt, pepper, chili flakes, Italian herbs, cumin.
17. Prepare Splash of soy sauce.
18. Prepare Splash of balsamic vinegar.

This dish is so speedy that you'll have plenty of time to include lots of healthy tasty lentils too! This vegetarian lentil lasagne is the easiest lasagne you will ever make. Throw it together on a weeknight with some ready-made soup, pesto and canned lentils! Just layer it up and bake.

Lentil Lasagna instructions

1. Prepare the bolognaise sauce: Fry onion in olive oil until translucent then add garlic. After about 1 min, deglaze the pan with wine. Add all remaining sauce ingredients except vinegar. Cook for about 20 min or until lentils are falling apart and sauce is reduced. Add vinegar at the end..
2. Prepare the béchamel: melt margarine in a pot over low heat. Add flour and whisk. After about 30 sec to a minute, add the soy milk very very slowly. Whisk vigorously to prevent clumps from forming. Season to taste. Cook until béchamel is thick (15 min approximately)..
3. To assemble: add a small laddle of béchamel in the bottom of a baking dish, then layer noodles, lentil mixture and béchamel. Repeat as needed..
4. Bake at 180°C covered for 30 min, then take off the aluminum foil and bake for 10 min at 210°C. Serve warm. Enjoy :).

Lentil Lasagna: Yesterday evening, I invented & made this lovely vegetarian lentil lasagna! It is a very filling lasagna with a home-made pasta veggies sauce. This sauce… Red Lentil Lasagne is what you make when you want to please the whole family. Packed with vegetables, lentils and a creamy cheese topping, this comforting and filling meal is so more-ish! FIRM AND FLAVORFUL - Explore Cuisine's Organic Green Lentil Lasagne is made in Italy and has a delightful taste and tender texture.