Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lentil lasagna. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Satisfying, healthy eggplant lasagna with lentil marinara. Satisfying, healthy eggplant lasagna with lentil marinara. Vegan lasagna made with a lentil "meat" sauce.
Lentil Lasagna is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Lentil Lasagna is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready No boil lasagna noodles, dry
- Make ready Béchamel
- Prepare 2-3 tbsp margarine
- Get 1/2 cup AP flour
- Get 1 L soy milk
- Get To taste: salt, pepper, nutmeg
- Get Lentil Bolognaise Sauce
- Get 1 tbsp olive oil
- Get 1 onion, diced
- Make ready 4 cloves garlic, crushed
- Prepare 1/4 red wine
- Take 600 g tomato sauce, unseasoned
- Get 3/4 cup water (adjust quantity)
- Make ready 3/4 cup red lentils, dry
- Take 2 tsp sugar or to taste
- Get Seasoning: salt, pepper, chili flakes, Italian herbs, cumin
- Prepare Splash soy sauce
- Get Splash balsamic vinegar
For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking. 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.
Steps to make Lentil Lasagna:
- 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 :)
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. Red Lentil & Vegetable LasagnaWe Heart Food. Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach. Lentils are a plant-based diet pantry staple.
So that is going to wrap it up with this exceptional food lentil lasagna recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
