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Lasagne with Lentils
Lasagne with Lentils

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We hope you got insight from reading it, now let’s go back to lasagne with lentils recipe. You can have lasagne with lentils using 22 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Lasagne with Lentils:
  1. Use 200 grams Lentils
  2. Prepare 100 grams Mascarpone
  3. Provide 100 grams Sour cream
  4. Use 250 ml ★Double cream (as substitution for the sour cream and mascarpone above)
  5. Prepare 60 grams Parmesan cheese
  6. Prepare Tomato sauce
  7. Get 1 Tinned tomatoes
  8. Prepare 1 small Onion
  9. Get 1 Carrot
  10. Provide 1 Celery
  11. Get 1 tsp Consomme powder
  12. Prepare 1 tsp Mixed Italian herbs
  13. Use 1 tsp Balsamic vinegar
  14. Provide 50 ml Water
  15. Take 8 sheets Lasagne noodles
  16. Prepare 1 tbsp Olive oil
  17. Provide 1 and 1/2 teaspoons Herbal or rock salt
  18. Provide 1/2 tsp White pepper
  19. You need 3 tbsp Milk
  20. You need 1 tbsp Oil (to grease the casserole dish)
  21. Take 1 tbsp Salt (for cooking the lasagne pasta)
  22. Prepare 1 tbsp Oil (for cooking the lasagne pasta)
Steps to make Lasagne with Lentils:
  1. Cook the lentils in 400 ml boiling water. After 8 minutes drain off the boiling water.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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℃.
  7. 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.
  8. Instead of mascarpone and sour cream, I used 125 ml double cream. I also used a mixture of pecorino cheese and Parmesan cheese.
  9. You could also mix the tomato sauce and cooked lentils beforehand, which is also tasty.
  10. For a related recipe, see: 'Mascarpone and Vegetable Lasagna'. - - https://cookpad.com/us/recipes/146726-mascarpone-and-vegetable-lasagna

Put the fresh veg, garlic, oregano and bay leaves in a roasting tin, season, then drizzle with the olive oil. 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! Add the garlic, cook for a few mins, then stir in the lentils and cornflour.

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