How To make Red Lentil Lasagna
1 lg Onion, sliced finely
3 Cloves Garlic, minced
1 Red chili, deseeded
2 Stalks Celery, chopped
*very* finely (because my Wife hates it) 1/2 c Water
1 lb Broccoli
1 sm Courgette/Zucchini
1/2 lb Mushroom
1 pt Vegetable Stock (Vecon and
Water) 1 c Red lentils
1 cn Tomatoes
2 t Oregano
2 t Basil
1/2 t Salt
1/2 t Pepper
1/2 c Corn
2 T Tomato Puree/Paste
12 Sheets Spinach lasagna
1/4 c Water
2 T Flour
3/4 c Soya milk
1 Clove Garlic
1/4 t Salt
1/4 t Pepper
3 T Yeast flakes
1/4 t Turmeric
Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with a salad. From: Michael Traub . Fatfree Digest [Volume 11 Issue 3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
How To make Red Lentil Lasagna's Videos
Vegan Bolognese with Mushrooms & Red Lentils | Minimalist Baker Recipes
Easy, flavorful pasta with mushrooms, veggies, and red lentils in a rich, herby tomato sauce. A satisfying vegan entrée with just 10 ingredients required!
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Veggie Lasagne with red lentils | Easy to do | Tasty Vegetarian Food
We successfully use red lentils in many of our recipes because it is very easy to use, requires hydration and boiling for only 15 minutes, children easily accept it due to its sweet taste, and it is a very good source of protein, vitamins and minerals.
Ingredients:
150 g red lentils
1 medium onion
2 carrots
½ red pepper
500 g tomato sauce
250 g mozzarella
500 g lasagne plates
Salt (sea salt)
Black pepper
Aromatic herbs (oregano, basil, sage, marjoram, thyme)
The sauce
Step by step guidelines
1. Firstly, hydrate the red lentils in a bowl of water for 10-15 min, then clean, peel and cut the vegetables (carrots, pepper, onion).
2. Mince the vegetables. If possible, use a small food processor to ease the work and to shorten the time (you can also use a grater).
3. Add the minced vegetables in a saucepan with 2 tablespoons of olive oil and simmer for 5 minutes over medium heat.
4. Rinse the lentils well under running water and then add them to the pan over the cooking vegetables.
5. Add boiling water over the composition in the pot until it is well covered (about 1 cm of water over the composition). Always use a kettle to boil water to shorten the time.
6. Add salt and stir well.
7. Bring to boil, then turn on low heat, put the lid on and let it simmer for 15 minutes.
8. Verify if the lentils are boiled.
9. Add the tomato sauce, black pepper and herbs and simmer for another 5 minutes. For a richer taste, add a pressed garlic clove.
Preparing the Lasagne
Step by step instructions
1. Preheat the oven to 200 ºC / 392°F.
2. Grate the mozzarella on the large side of the grater.
3. Distribute a thin layer of the sauce on the base of a deep ovenproof dish, and place lasagne plates on top of the sauce to cover the entire baking dish. (some plates might need to be broken into smaller parts)
4. Then cover this first layer of plates with sauce, and lay over the sauce another (the second) layer of plates. Repeat the layering process until there are 4-5 layers, depending on the height/depth of the baking dish.
5. On the last layer of plates with sauce add mozzarella to cover the entire surface.
6. Put the dish in the preheated oven and bake for 35-45 min, at 200 ºC / 392°F.
7. Let it cool a bit, then portion and serve with a salad.
Enjoy!
Let’s cook lentil bolognese ????
How To Make The Ultimate Lasagna
It's cheesy, comforting, and indulgent. A truly great lasagna can turn a bad day into a really good one! Check out how we made The Ultimate Lasagna with not one, not two, but FOUR secret ingredients!
See and shop the recipe:
00:00 Intro
00:22 The Red Sauce
03:56 The Béchamel Sauce
04:55 Noodles
05:32 Assemble
06:42 Bake
06:52 Outro
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Open Lasagna with Red Lentils & Vegan Bechamel Sauce
Lasagna is not all about layers, they can also be made this way which is so refreshing. Topped with a healthier Bechamel sauce, perfection!
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7 years ago at the age of 39, Adam Guthrie was overweight, unfulfilled and had a heart attack. That moment changed everything. It inspired him to get busy living and start taking care of himself. So he went on a journey to transform his life - to feel better, do better and help others do the same.
How to make Jamie’s Lasagne | Jamie Oliver
Jamie doesn’t claim this is the most authentic lasagne recipe, but he can bet you that you’ll absolutely love it. A winner ragu made with beef, pork and loads of veg is the absolute star of this recipe. Give it a go!
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