Best Recipes Lentil Lasagna You Should Try

Lentil Lasagna. 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. In this lasagna recipe, lentils add body to the tomato sauce filling for a satisfying vegetarian meal.

Lentil Lasagna Just layer it up and bake. This is easily made vegan using vegan soup and pesto, and replacing the cheese layer with crispy breadcrumbs or vegan parmesan! In a medium sauce pan, combine lentils, water, fennel seeds, and salt. You can cook Lentil Lasagna using 18 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lentil Lasagna

  1. Prepare of No boil lasagna noodles, dry.
  2. Prepare of Béchamel.
  3. Prepare 2-3 tbsp of margarine.
  4. Prepare 1/2 cup of AP flour.
  5. It’s 1 L of soy milk.
  6. It’s of To taste: salt, pepper, nutmeg.
  7. Prepare of Lentil Bolognaise Sauce.
  8. Prepare 1 tbsp of olive oil.
  9. Prepare 1 of onion, diced.
  10. You need 4 cloves of garlic, crushed.
  11. It’s 1/4 of red wine.
  12. You need 600 g of tomato sauce, unseasoned.
  13. It’s 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. It’s Splash of soy sauce.
  18. You need Splash of balsamic vinegar.

Meanwhile, cook lasagna noodles according to package directions. Drain the noodles and rinse with cold water. Spread the remaining lentil mixture on top and add another single layer of lasagne. Lentil Lasagna: Yesterday evening, I invented & made this lovely vegetarian lentil lasagna!

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 :).

It is a very filling lasagna with a home-made pasta veggies sauce. This sauce… This lasagna is the birth child of our baked ziti and lentil bolognese, with the main feature coming from our béchamel sauce recipe. This is the first of many lasagna bakes that will be coming to our blog. So keep an eye out for other variations in the future! Lentil & Eggplant Lasagna Satisfying, healthy eggplant lasagna with lentil marinara.