Red Lentil Lasagna Recipe

Name: Red Lentil Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onions sliced finely; 3 cloves garlic minced; 1 each red chili peppers deseeded; 2 Stalks celery chopped; 1/2 cup water; 1 pound broccoli florets; 1 small zucchini; 1/2 pound mushrooms; 1 pint vegetable stock; 1 cup lentils, red (masoor dal); 1 can tomatoes; 2 teaspoons oregano; 2 teaspoons basil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup corn; 2 tablespoons tomato puree (passata); 12 Sheets spinach lasagna noodles; 1/4 cup water; 2 tablespoons flour, all-purpose; 3/4 cup soy milk; 1 clove garlic; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons yeast, active dry flakes; 1/4 teaspoon turmeric

Servings: persons

1 large onions sliced finely
3 cloves garlic minced
1 each red chili peppers deseeded
2 Stalks celery chopped
1/2 cup water
1 pound broccoli florets
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock
1 cup lentils, red (masoor dal)
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup corn
2 tablespoons tomato puree (passata)
12 Sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour, all-purpose
3/4 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons yeast, active dry flakes
1/4 teaspoon turmeric

1
Steam onions, garlic, chilli and celery in the half cup of water.
2
Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes.
3
Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets.
4
Simmer until the lentils are tender.
5
Add the corn and the tomato puree.
6
The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.
7
In another pan stir the flour into the cold 1/4 cup of water until a paste is made.
8
Put on the heat and slowly add the soya milk making sure to avoid lumps.
9
Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric.
10
You should end up with a pourable cheeze sauce.
11
Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets.
12
Cover with the cheeze sauce and stick in the oven at about 330 degrees F for 20 minutes.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 large onions sliced finely, 3 cloves garlic minced, 1 each red chili peppers deseeded, 2 Stalks celery chopped, and more.

Yes, Red Lentil Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil Lasagna

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