Lentil Lasagna
Lentil Lasagna

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, lentil lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Satisfying, healthy eggplant lasagna with lentil marinara. Satisfying, healthy eggplant lasagna with lentil marinara. This hearty vegan lentil lasagna is made with layers of noodles, rich cashew ricotta and hearty mushrooms and lentils simmered in spicy tomato sauce. Vegan lasagna made with a lentil "meat" sauce.

Lentil Lasagna is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Lentil Lasagna is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have lentil lasagna using 18 ingredients and 4 steps. Here is how you can achieve it.

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

For the lentil ragù, cover the lentils with cold water and bring to the boil. Spoon a third of the lentil mixture over the bottom of the prepared baking dish. Lentils are a plant-based diet pantry staple. They are packed with fiber, antioxidants, calcium, iron, and protein, and they come in a variety of colors.

Steps to make Lentil Lasagna:
  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 :)

Lentils are a plant-based diet pantry staple. They are packed with fiber, antioxidants, calcium, iron, and protein, and they come in a variety of colors. Meanwhile, cook lasagna noodles according to package directions. Arrange zucchini slices evenly over noodles, then spread half the lentil mixture over the zucchini and half the cheese over the lentils. Lentil Lasagna: Yesterday evening, I invented & made this lovely vegetarian lentil lasagna!

So that’s going to wrap this up with this exceptional food lentil lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!