RCI-VG.004.1117.001
Red lentil lasagna
Red lentil lasagna from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Onion1 largesliced finely
- garlic3 clovesminced
- red chile1 unitdeseeded
- celery2 stalkschopped
- *very* finely (because my1 unit
- wife hates it)1 unit
- 1/2 cup
- 1 lbs
- courgette/zucchini1 small
- 1/2 lbs
- vegetable stock (vecon and1 pint
- 1 unit
- 1 cup
- 1 can
- 2 tbsp
- 2 tbsp
- 1/2 tbsp
- 1/2 tbsp
- 1/2 cup
- tomato puree/paste2 tbsp
- sheets spinach lasagna12 unit
- 1/4 cup
- 2 tbsp
- 3/4 cup
- 1 clove
- 1/4 tbsp
- 1/4 tbsp
- yeast flakes3 tbsp
- 1/4 tbsp
Method
1
Slice the onion finely and mince the garlic cloves. Deseed the red chile and chop finely along with the celery stalks to create a soffritto base.
2
Heat a large pan over medium heat and add the sliced onion, minced garlic, chopped red chile, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
6 minutes
3
Chop the broccoli florets into small pieces, dice the zucchini, and slice the mushrooms. Add these vegetables to the pan and stir to combine with the soffritto.
5 minutes
4
Add the vegetable stock, red lentils, canned tomatoes, tomato puree, oregano, basil, salt, and pepper to the pan. Stir well to combine all ingredients and bring to a gentle simmer.
1 minutes
5
Simmer the lentil mixture for 20-25 minutes, stirring occasionally, until the red lentils are tender and the sauce has thickened. Stir in the corn during the last 2 minutes of cooking.
23 minutes
6
For the béchamel sauce, melt the flour in a small saucepan over low heat by whisking in the soya milk gradually to avoid lumps. Add the minced garlic clove, salt, pepper, yeast flakes, and turmeric, stirring constantly until the sauce thickens, about 5-7 minutes.
6 minutes
7
Preheat the oven to 375°F (190°C). Spread a thin layer of the lentil sauce on the bottom of a 9x13 inch baking dish.
8
Layer 4 spinach lasagna sheets over the lentil sauce, breaking them to fit the pan if necessary. Spread another layer of lentil sauce over the pasta sheets.
9
Repeat the layering process: add another 4 lasagna sheets, followed by more lentil sauce. Add the final 4 sheets and top with the remaining lentil sauce.
10
Pour the béchamel sauce evenly over the top layer of lentil sauce, spreading it gently with a spatula to cover the entire surface.
11
Bake the lasagna in the preheated oven for 30-35 minutes until the top is golden brown and the sauce is bubbling at the edges.
32 minutes
12
Remove from the oven and allow the lasagna to rest for 10 minutes before cutting and serving. This resting time allows the layers to set and makes portioning easier.