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Vegetarian Lentil Lasagna
1 uVoor 4Nutri-Score B€€
B
1 u
1 uVegetarian Lentil Lasagna
recept van
Marina | Easy Healthy Recipes
@marina_annen
10 recepten
18 imports
1 keer gekookt
wat u nodig heeft
Ingrediënten
lasagna sheetsGranen250 g
brown lentils (rinsed and drained)Voorraadkast200 g- tomato passataVoorraadkast700 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
carrot (finely diced)Groente en fruit1 stuk
celery stalk (finely diced)Groente en fruit1 stuk
olive oilVoorraadkast30 ml
dried oreganoKruiden en specerijen5 g- smoked paprikaKruiden en specerijen3 g
- vegetable stockVoorraadkast500 ml
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
béchamel sauceZuivel500 ml
mozzarella (grated or torn)Zuivel200 g
parmesan (finely grated)Zuivel60 g
per portie
Voedingswaarden
516kcal
- Koolhydraten
- 61 g
- Eiwitten
- 24 g
- Vetten
- 20 g
wat u gebruikt
Keukengerei
Koekenpan
Ovenschaal
Steelpan
Oven
stap voor stap
Bereiding
- Stap 1
Prepare the lentil ragù
- Heat the olive oil in a frying pan and soften the onion, carrot and celery.
- Add the garlic, smoked paprika and oregano and cook until fragrant.
- Stir in the lentils, tomato passata and vegetable stock, then season with salt and pepper.
- Stap 2
Simmer the sauce
- Let the lentil sauce simmer gently until the lentils are tender and the sauce has thickened, stirring occasionally.
- Stap 3
Preheat the oven
- Preheat the oven to 180 °C.
- Stap 4
Layer the lasagna
- Spread a little lentil sauce in the bottom of the baking dish.
- Alternate lasagna sheets, lentil sauce and béchamel, finishing with a layer of béchamel.
- Top with the mozzarella and parmesan.
- Stap 5
Bake the lasagna
- Bake until golden and bubbling, then let it rest before serving.
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