Lentil Lasagna

Cover
Main

Ingredients

Servings:4
Lentil sauce
red lentils
1 cup
carrot
1 
onion
1 
garlic
3 cloves
button mushrooms
sliced
250 g
fresh spinach
2 cups
tomato sauce
2 cans (of 400g)
salt
1 tsp
basil
1 tsp
oregano
1 tsp
turmeric
1 tsp
chili powder(optional)
12 tsp
pepper
1 pinch
smoked paprika
12 tsp
Lasagna
buckwheat lasagna sheets
250 g
zucchini
sliced
2 medium
breadcrumbs(optional)
12 cup

Steps

10 steps
Lentil sauce
1

Cook lentils

Add lentils to a double amount of boiling, salted water. Cook covered for around 15 minutes. Check occasionally and if all water has been soaked in and lentils need some more cooking time, add some water. Alternatively, you can cook in a larger amount of water and drain the water afterwards.
2

Start lentil sauce

Cook onions, garlic, carrot and mushrooms in a large skillet, until the onions become translucent. Add a few tablespoons of water at a time so the vegetables don't stick.
3

Finish sauce

Stir in lentils, tomato sauce, spinach and all the spices, and cook for a few more minutes, until the spinach has wilted.
Prepare lasagna if necessary
4
Check the instructions on your lasagna sheets, and make sure to cook them beforehand if it is necessary.
Assemble and bake
5
Preheat the oven to 180C
6

Start assembling

Add some sauce to the bottom of the dish. Add a layer of lasagna sheets. Add a layer of sliced zucchini. Add a layer of sauce.
7

Repeat

Repeat layers until you use up all the ingredients. Make sure that the sauce is on top.
8

Bake

Cover with aluminum foil and bake for 45 minutes.
9

Add some crunch

If you want, sprinkle generously with breadcrumbs on top, and bake using the grill for several more minutes, until the breadcrumbs are golden.
10

Enjoy!

Step
We normally eat this the minute it comes out of the oven, but it's good to let it cool for a little while before serving, because it firms up a little bit when it cools.
Jun 18th 2022