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Vegetarian Lentil Lasagna
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Vegetarian Lentil Lasagna

1 hServes 4Nutri-Score B€€
from @marina_annen18 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • lasagna sheetsGrains250 g
  • brown lentils (rinsed and drained)Pantry200 g
  • tomato passataPantry700 ml
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • carrot (finely diced)Produce1 piece
  • celery stalk (finely diced)Produce1 piece
  • olive oilPantry30 ml
  • dried oreganoSpices5 g
  • smoked paprikaSpices3 g
  • vegetable stockPantry500 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • béchamel sauceDairy500 ml
  • mozzarella (grated or torn)Dairy200 g
  • parmesan (finely grated)Dairy60 g

per serving

Nutrition

516kcal

Carbs
61 g
Proteins
24 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Saucepan
  • Oven

step by step

Method

  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.
    Step 1

  2. Simmer the sauce

    • Let the lentil sauce simmer gently until the lentils are tender and the sauce has thickened, stirring occasionally.
    Step 2

  3. Preheat the oven

    • Preheat the oven to 180 °C.
    Step 3

  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.
    Step 4

  5. Bake the lasagna

    • Bake until golden and bubbling, then let it rest before serving.
    Step 5
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