Lentil Lasagna. Red Lentil Lasagne is a delicious vegetarian lasagne that the whole family are sure to enjoy. When Finn was younger one of his favourite sources of protein was red split lentils and Rory seems to be the same. I'm presuming that it is down to the soft texture, making it easy to eat.
Easily adapted to make a vegan lasagne. Place aubergine slices on tray, drizzle with oil and season with salt and pepper. Cover with a single layer of lasagne, snapping the sheets to fit. You can cook Lentil Lasagna using 18 ingredients and 4 steps. Here is how you cook that.
Ingredients of Lentil Lasagna
- It's of No boil lasagna noodles, dry.
- Prepare of Béchamel.
- It's 2-3 tbsp of margarine.
- It's 1/2 cup of AP flour.
- It's 1 L of soy milk.
- It's of To taste: salt, pepper, nutmeg.
- Prepare of Lentil Bolognaise Sauce.
- It's 1 tbsp of olive oil.
- You need 1 of onion, diced.
- Prepare 4 cloves of garlic, crushed.
- It's 1/4 of red wine.
- You need 600 g of tomato sauce, unseasoned.
- It's 3/4 cup of water (adjust quantity).
- It's 3/4 cup of red lentils, dry.
- It's 2 tsp of sugar or to taste.
- You need of Seasoning: salt, pepper, chili flakes, Italian herbs, cumin.
- It's Splash of soy sauce.
- It's Splash of balsamic vinegar.
Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Lentil & Eggplant Lasagna Satisfying, healthy eggplant lasagna with lentil marinara. Green lentil lasagne is a delicious meat free vegetarian lentil lasagne recipe. With a mozzarella filling which compliments the nutty flavour of the lentils.
Lentil Lasagna step by step
- 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..
- 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)..
- 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..
- 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 :).
And a tasty rich melted cheese bechamel sauce topping. For the lentil ragù, cover the lentils with cold water and bring to the boil. Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with. Rinse them under cool water, and drain well. Lentils are a plant-based diet pantry staple.
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