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Red lentil lasagna

updated

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Ingredients for 4 servings:

  • 2 onions
  • 3 bell peppers
  • 1 tbsp rapeseed oil
  • 250 ml vegetable stock
  • 150 ml milk
  • 130 g lentils, dry, red
  • 800 g tomatoes, chopped
  • 3 tbsp tomato paste
  • 2 tbsp Italian herbs
  • 8 lasagna sheets
  • 100 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Vegetarian alternative to the classic Bolognese sauce

Wash and deseed the peppers, peel the onions, and dice both. Heat oil in a pan and fry the onions and peppers. After about 5 minutes, deglaze with vegetable stock and milk. Then add the lentils, chopped tomatoes, tomato paste, and herbs and simmer for about 20 minutes. Meanwhile, preheat the oven to 180°C. Alternate layers of the lentil sauce and lasagna sheets in a baking dish, starting and ending with the lentil sauce. Sprinkle with cheese and bake for 35 minutes at medium heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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