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Lentil lasagne
Lentil lasagne
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Satisfying vegetarian lasagne serving 8, perfect for gatherings or easy freezer meals.
Ingredients:
  • 18.20 gm olive oil
  • 2 brown onions, finely chopped
  • 3 x 400g cans diced Italian tomatoes
  • 13.50 gm sugar
  • Salt & freshly ground black pepper
  • 250g split red lentils
  • 500ml (2 cups) vegetable liquid stock
  • 400g (about 4) zucchini, trimmed, thinly sliced
  • 6 (16 x 30cm) fresh lasagne sheets
  • 500g low-fat fresh ricotta
  • 80g (1 cup) coarsely grated cheddar
Instructions:
  • In a large saucepan over medium heat, sauté onions in oil until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
  • Place ripe, juicy tomatoes into the pot, cover it, and bring the mixture to a vigorous boil over high heat. Reduce the heat to a gentle simmer. Allow the ingredients to cook together, covered, for 5 minutes. Sprinkle in a touch of sugar, then season with a pinch of salt and a twist of freshly ground pepper. Transfer 500ml (2 cups) of the mixture into a bowl. Cover the bowl and refrigerate.
  • Combine the lentils and stock in a pan and bring to a boil over high heat. Reduce heat to low and cover. Cook for 15 minutes, stirring occasionally, until the lentils are tender.
  • Sauté zucchini until soft. Place mixture in a bowl, season with salt and pepper, and let it cool for 10 minutes. Chill in the fridge for 30 minutes until cold.
  • Preheat the oven to 200°C. Spread half a cup of tomato sauce on the bottom of a 21 x 33cm ovenproof dish with a 6cm depth. Layer with lasagna sheets, lentil mixture, ricotta, and cheddar as directed.
  • Place in a preheated oven and bake until tender and golden, about 40-45 minutes.

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