Lentil Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup lentils, red
- 500 g tomato (s), passed
- 2 tablespoon tomato paste
- 2 small spring onions
- 1 small shallot (s)
- 2 cloves garlic
- 2 dashes soy sauce
- possibly vegetable broth
- 1 tablespoon ajvar
- some lasagna platter (s)
For the topping: (yeast melt)
- 200 ml water, lukewarm
- 1 tablespoon yeast flakes (fine yeast flakes)
- 1 teaspoon mustard
- 1 teaspoon salt
- 3 tablespoon margarine
- 3 tablespoon flour
- some soy milk (soy drink)
- salt and pepper
- basil
- oregano
- Paprika powder
- Tabasco or chilli flakes
- some soy sauce
Print Recipe
Pin Recipe Instructions
- First, boil the red lentils in approx. 1 liter of water according to the instructions on the package. The lenses will swell up a lot, so make sure you add a little more water. Then pour the lentils through a sieve and let them drain. Possibly express something with a spoon.
- Chop the spring onions, shallot and garlic cloves and sauté with oil in a pan until translucent. Add the red lentils and fry briefly. Then add the tomatoes and the tomato paste. Season with salt, pepper, basil, oregano, paprika powder, Tabasco / chilli flakes and a little soy sauce. Bring to the boil briefly.
- Make sure that there is enough liquid. It is advisable to add vegetable broth as the lasagna can draw a lot of liquid in the oven. Grease the baking dish with oil or margarine and preheat the oven to approx. 200 ° C.
- To prepare the yeast melt (as a cheese substitute), dissolve 1 tablespoon of fine yeast flakes in 150 ml of lukewarm water. Stir in 1 teaspoon of salt and just as much mustard into the mixture. Heat the margarine in the pot, remove it from the stove and quickly stir in the flour with a whisk.
- Add the yeast mixture and carefully bring to the boil, stirring constantly, until a saucey consistency is achieved. To get a more fluid consistency, add a little more soy milk.
- Now alternate layers of lasagne and lentil bolognese in the baking dish. Finally, distribute the yeast melt evenly on top. Put the whole thing in the oven for about 25-30 minutes. If the yeast melt forms a light crust, it`s perfect!
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