How to prepare Lentil lasagna recipe
Lentil Lasagne
You need:
1 cup (185g) red or brown lentils
2 cups water
4 tablespoon olive oil
1 large onion, sliced
1 tablespoon chopped garlic chives (or 1 clove crushed garlic)
2 cups prepared tomato spaghetti sauce or 2 cups tomato puree
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/2 cup grated carrot
2 teaspoons dried oregano
240g instant lasagne noodles
500g ricotta cheese
2 cups grated cheese
1 teaspoon paprika
Cook lentils in water, covered, for 25 minutes or until water has
been absorbed (or microwave, covered, on high for 12 minutes).
Heat oil and gently cook onion until soft.
Add garlic chives, sauce, vegetables and oregano.
Bring to the boil and simmer for 15 minutes (or microwave on high
for 10-12 minutes).
Add lentils and stir well.
In a greased shallow casserole dish, place one third of vegetable
mixture.
Top with a layer of noodles and one third of the ricotta.
Repeat layers twice.
Sprinkle with cheese and paprika.
Bake in a moderate oven for 25 minutes
Your Lentil lasagna recipe is ready now
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