Lentil Lasagna
recipe

A delicious and nutritious alternative to traditional lasagna, this Lentil Lasagna is quick to prepare and packed with flavor.
Preparation time: 45 minutes
Serving size: 4 servings

Ingredients:

- 9 lasagna sheets
- 400 g red lentils
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 bell pepper
- 400 g crushed tomatoes
- 200 g fresh spinach
- 200 g ricotta cheese
- 150 g shredded cheese (e.g., mozzarella or cheddar)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions:

1. Peel and chop the onion and garlic. Peel and grate the carrot. Peel and dice the bell pepper.
2. Heat the olive oil in a large skillet. Add the onions and garlic, and sauté over medium heat for about 3-4 minutes.
3. Add the carrot and bell pepper, and continue cooking for another 5 minutes.
4. Stir in the red lentils, crushed tomatoes, oregano, salt, and black pepper. Simmer on low heat for about 15 minutes, until the lentils are tender.
5. Mix in the fresh spinach and remove the pan from the heat.
6. Lightly grease a baking dish. Place a layer of lasagna sheets at the bottom.
7. Add a layer of the lentil mixture, followed by a layer of ricotta cheese, and then more lasagna sheets. Repeat the layers until all ingredients are used.
8. Finish with a layer of shredded cheese on top. Cover the dish with foil.
9. Bake in a preheated oven at 180°C (350°F) for about 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is golden brown.
10. Let it rest for a moment before serving.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 21 g
- Carbohydrates: 45 g
- Fat: 12 g
- Fiber: 10 g

Reviews: 3.53 (3385 reviews) ★★★★★ share