Lentil Lasagna / Lasagnia cu linte
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servings: 4-6Ingredients
U.S. |
Ingredients |
European |
10 |
Lasagna noodles |
10 |
1 |
Onion |
1 |
3 |
Garlic cloves |
3 |
2 Tbs |
Oil |
2 Tbs |
1 can (8 oz) |
Tomato paste |
225 g |
1 can (8 oz) |
Lentils |
225 g |
To taste |
Italian spices |
To taste |
2 c |
Cheese |
200 g |
Directions
1. Start water boiling in a large pot, and cook the lasagna noodles* (don’t over-cook).
2. Peel and dice onions. Peel and mince garlic. Set both aside.
3. Heat oil in a frying pan.
4. Toss in onions and sauté for a couple of minutes.
5. Add tomato paste, lentils, garlic and spices. Cooking at a low heat for 10 minutes until flavors meld.
6. Preheat oven to medium heat.
7. In a large baking pan, put a small amount of the tomato mixture on the bottom so that the noodles will not stick. Then put a layer of lasagna, layer of tomato mixture, and layer of cheese. Repeat until all ingredients are used.
8. Bake in a medium temperature oven for 30 minutes or until cheese is nice and melted.
Notes: A great vegetarian meal to make when your friends are coming over and you need several portions to feed them. Use what ever spices you have, or a blend of basil, oregano, parsley, sage, rosemary, thyme etc.
Variations: Adding several other vegetables is a great way to make this a more exciting meal. You can also use an Italian style tomato sauce instead of the tomato paste and herb mixture.
Substitutions: Lentils/Eggplant, zucchini or mushrooms.
References: *See the Basic Pasta recipe.