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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lentil Lasagne Recipe

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This recipe for Lentil Lasagne is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (185gr) red or brown lentils.
2 and a quarter cups water.
1 tbsp. olive oil.
1 large onion, sliced.
1 tbsp. chopped garlic chives (or 1 clove crushed garlic).
2 cups ready-made tomato pasta sauce.
1 cup sliced mushrooms.
1 cup sliced zucchini.
1 cup grated carrot.
2 tsp. dried oregano.
240gr instant lasagne.
500gr ricotta cheese.
half a cup grated cheese.
1 tsp. paprika.
Directions:
Directions:
Preheat oven to 180.

1. Cook lentils in water, covered, for 25 minutes or until water has been absorbed.
2. Heat oil and gently cook onion until soft. Add garlic chives, sauce, vegetables and oregano. Bring to the boil and simmer for 15 minutes. Add lentils and stir well.
3. In a greased shallow casserole dish place one-third of vegetable mixture. Top with a layer of lasagne pasta and one-third of the ricotta. Repeat layers twice. Sprinkle with cheese and paprika. Bake in a moderate oven for 25 minutes. 180ºC (160ºC fan forced)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour, 25 minutes baking

 

 

 

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