Easiest Way to Prepare Speedy Lentil Lasagna

by Ruiyibio

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Before you jump to Lentil Lasagna recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

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We hope you got benefit from reading it, now let’s go back to lentil lasagna recipe. To cook lentil lasagna you need 18 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Lentil Lasagna:

  1. Prepare of No boil lasagna noodles, dry.
  2. Use of Béchamel.
  3. Get of margarine.
  4. Take of AP flour.
  5. Use of soy milk.
  6. You need of To taste: salt, pepper, nutmeg.
  7. Take of Lentil Bolognaise Sauce.
  8. Provide of olive oil.
  9. Prepare of onion, diced.
  10. Take of garlic, crushed.
  11. Provide of red wine.
  12. Get of tomato sauce, unseasoned.
  13. You need of water (adjust quantity).
  14. Get of red lentils, dry.
  15. Use of sugar or to taste.
  16. Prepare of Seasoning: salt, pepper, chili flakes, Italian herbs, cumin.
  17. Get of soy sauce.
  18. Take of balsamic vinegar.

Steps to make Lentil Lasagna:

  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 :).

Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant (see photo). Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Put the fresh veg, garlic, oregano and bay leaves in a roasting tin, season, then drizzle with the olive oil.

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