Lentil lasagna. An easy, healthy, and delicious recipe
I'm a huge lasagna fan, and I'm sure you'll love today's recipe. It's a lentil lasagna, a very different way to enjoy this wonderful legume.
- 1 bote de lentejas cocidas
- Media cebolla
- 1 zanahoria
- 1 tomate maduro
- 200 g de salsa de tomate
- Placas de lasaña
- 150 g de queso mozzarella
- 1 diente de ajo
- 1 cucharadita de orégano
- 1 cucharada de albahaca fresca
- 1 cucharada de aceite de oliva
- Sal
- Pimienta negra
- Comenzamos picando la cebolla, el ajo y el tomate y rallamos la zanahoria.
- Sofreímos la cebolla y la zanahoria durante 5 minutos, hasta que comiencen a ponerse blandita y luego añadimos el ajo y cocinamos durante 30 segundos.
- Añadimos el tomate picado, el orégano, sal y pimienta. Cocinamos durante 5 minutos, hasta que el tomate se deshaga y las verduras estén tiernas.
- Incorporamos las lentejas cocidas y la salsa de tomate. Mezclamos y cocinamos a fuego medio durante 10-12 minutos para que los sabores se integren muy bien.
- Machacamos ligeramente una parte de las lentejas con un tenedor directamente en la sartén para que algunas lentejas queden enteras y otras formen parte de la salsa. Apagamos el fuego y añadimos la albahaca- Siempre que uséis hierbas frescas, al final para que den aroma.
- Cocemos las placas de lasaña y las escurrimos en un paño limpio.
- En una fuente colocamos una capa de salsa de lentejas, una capa de pasta y un poco de mozzarella. Repetimos el proceso hasta arriba.
- Llevamos la lasaña a un horno precalentado a 200 °C durante 25 minutos, hasta que el queso esté completamente derretido y dorado.
This is a perfect dish for vegans or vegetarians who love lasagna but can't have the classic beef lasagna. And I guarantee it's a fantastic dish because, according to my family, it's delicious. I personally can't eat lentils because I'm allergic, but I make them quite often.
The lentil recipes that I often cook in my family are lentils with chorizo, which is a classic that never fails, or stewed lentils, which have a little more vegetables and are somewhat lighter than lentils with chorizo.
- Diners: 2
- 1 can of cooked lentils
- Half an onion
- 1 carrot
- 1 ripe tomato
- 200g of tomato sauce
- Lasagna sheets
- 150 g of mozzarella cheese
- 1 clove of garlic
- 1 teaspoon of oregano
- 1 tablespoon of fresh basil
- 1 tablespoon of olive oil
- Shall
- Black pepper
How to make lentil lasagna
1- We start by chopping the onion, garlic and tomato and grating the carrot.
2. Sauté the onion and carrot for 5 minutes, until they begin to soften, then add the garlic and cook for 30 seconds.
3. Add the chopped tomato, oregano, salt and pepper. Cook for 5 minutes, until the tomato breaks down and the vegetables are tender.
4. Add the cooked lentils and tomato sauce. Mix and cook over medium heat for 10-12 minutes to allow the flavors to meld.
5. Lightly mash some of the lentils with a fork directly in the pan so that some remain whole and others become part of the sauce. Turn off the heat and add the basil—always add it at the end if using fresh herbs, to infuse the sauce with aroma.
6. Cook the lasagna sheets and drain them on a clean cloth.
7. In a dish, place a layer of lentil sauce, a layer of pasta, and some mozzarella. Repeat the process until you reach the top.
8.- We put the lasagna in a preheated oven at 200 °C for 25 minutes, until the cheese is completely melted and golden brown.
