Lasagne with Lentils. The lentil part of the lasagne is packed with vegetables which make the lentils sweet and perfect for kids. I start by sautéing the vegetables before adding the lentils, tomato puree (paste), stock (broth) and passata. Place aubergine slices on tray, drizzle with oil and season with salt and pepper.
Just layer it up and bake.
Cook according to package directions and set aside until ready to use.
Then place zucchini slices over the sauce, overlapping as pictured.
You can have Lasagne with Lentils using 22 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Lasagne with Lentils
- Prepare 200 grams of Lentils.
- It's 100 grams of Mascarpone.
- You need 100 grams of Sour cream.
- It's 250 ml of ★Double cream (as substitution for the sour cream and mascarpone above).
- It's 60 grams of Parmesan cheese.
- Prepare of Tomato sauce.
- Prepare 1 of Tinned tomatoes.
- Prepare 1 small of Onion.
- It's 1 of Carrot.
- Prepare 1 of Celery.
- Prepare 1 tsp of Consomme powder.
- You need 1 tsp of Mixed Italian herbs.
- Prepare 1 tsp of Balsamic vinegar.
- You need 50 ml of Water.
- It's 8 of sheets Lasagne noodles.
- Prepare 1 tbsp of Olive oil.
- Prepare 1 of and 1/2 teaspoons Herbal or rock salt.
- It's 1/2 tsp of White pepper.
- It's 3 tbsp of Milk.
- You need 1 tbsp of Oil (to grease the casserole dish).
- It's 1 tbsp of Salt (for cooking the lasagne pasta).
- Prepare 1 tbsp of Oil (for cooking the lasagne pasta).
For the lentil ragù, cover the lentils with cold water and bring to the boil. Put the fresh veg, garlic, oregano and bay leaves in a roasting tin, season, then drizzle with the olive oil. 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.
Lasagne with Lentils step by step
- Cook the lentils in 400 ml boiling water. After 8 minutes drain off the boiling water..
- To make the tomato sauce, fry the chopped onion, carrot, and celery with 1 tablespoon of olive oil. Add the consomme powder and tinned tomato, along with water from swishing clean the tin, and cook for 20-30 minutes. Season to taste with balsamic vinegar and herbs. Add salt and pepper if necessary..
- To boil the lasagna, add 1 tablespoon each of salt and olive oil to the boiling water. Add about 3 sheets of lasagna at a time and boil. The olive oil prevents the pasta from sticking to each other..
- Grease the gratin dish with oil. Layer it first with lasagne, then the cooked lentils, and sprinkle with herb salt and pepper. Place 2 teaspoons each of mascarpone and sour cream on top..
- Sprinkle with 2 teaspoons Parmesan cheese and pour the tomato sauce over the top. Repeat with two more layers (adjust to the height of your dish)..
- Pour in 3 tablespoons of milk slowly from the edges and cover the dish with aluminum foil. Put the dish in a oven preheated to 200℃..
- After 15 minutes, remove the aluminum foil and bake for 4 more minutes. Open the oven door and let it stand for 5-10 minutes. This helps set the cheese to make it easier to eat..
- Instead of mascarpone and sour cream, I used 125 ml double cream. I also used a mixture of pecorino cheese and Parmesan cheese..
- You could also mix the tomato sauce and cooked lentils beforehand, which is also tasty..
- For a related recipe, see: 'Mascarpone and Vegetable Lasagna'. https://cookpad.com/us/recipes/146726-mascarpone-and-vegetable-lasagna.
Drain and toss with marinara sauce. In the meantime, make tofu ricotta. If you prepare this dish for a non-vegan they will recognize lentils for what they are and will not feel tricked or deceived. Seriously, look at the below picture. For this delicious Italian main, classic lasagne has been given a satisfying meat-free twist.