How to Cook Delicious Lentil Lasagna

Lentil Lasagna. Browse Our Official Site For Easy Lasagna Recipes! 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.

Throw it together on a weeknight with some ready-made soup, pesto and canned lentils! 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! You can have 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. It's of Béchamel.
3. You need 2-3 tbsp of margarine.
4. You need 1/2 cup of AP flour.
5. It's 1 L of soy milk.
6. You need of To taste: salt, pepper, nutmeg.
7. It's 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. Prepare 1/4 of red wine.
12. Prepare 600 g of tomato sauce, unseasoned.
13. Prepare 3/4 cup of water (adjust quantity).
14. You need 3/4 cup of red lentils, dry.
15. It's 2 tsp of sugar or to taste.
16. You need of Seasoning: salt, pepper, chili flakes, Italian herbs, cumin.
17. Prepare Splash of soy sauce.
18. Prepare Splash of balsamic vinegar.

This lentil lasagne recipe is packed with protein, carbohydrates, fibre, folate and magnesium, helping to fill you up. Cook according to package directions and set aside until ready to use. For the lentil ragù, cover the lentils with cold water and bring to the boil. How to make lentil ragu lasagne - step by step.

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 :).

Finely chop the carrot, celery and onion. 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. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta.