About this recipe
Replace lasagne sheets with zucchini slices and add lentils in a creamy cheese sauce to the mix. Top it all up with tomatoes and cheese and you have yourself the perfect dinner for a cozy winter evening! Or eat it in summer. That’s good too.
I eat a lot, so for me this makes two large portions. You might get more out of it if you combine it with a salad. Store leftovers in an air-tight container over night.
Lentil Lasagne
Ingredients
- 250 g red lentils
- 1 leek or 1 onion
- 3 garlic cloves
- 100 g cream cheese
- 2 tbsp vegan red pesto or tomato paste, or paprika paste
- 1 tomatoes
- 100 g feta
- 100 g mozzarella
- 1 zucchini
- dried oregano
- salt and pepper
Instructions
- Soak the lentils in plenty of water for 15 minutes. Drain and rinse thoroughly.
- Peel the garlic and chop it up. Cut the leek into thick slices.
- Cut the zucchini into thick wide strips and the tomatoes into thinner slices.
- Cook the red lentils in plenty of water for ten minutes. When they are done, drain them and rinse them again. Put them back into the pot and return it to the now turned off stove.
- Add the cream cheese, the garlic, leek, pesto or paste, salt and pepper. Stir until the cream cheese has melted into a thick sauce.
- Get your lasagne dish and spread half of the lentil mix on the bottom. Cover it with a layer of half the zucchini stripes. Sprinkle oregano, salt and pepper over the zucchini.
- Add the rest of the lentil mix on top and spread it evenly. Cover it again with zucchini stripes. Salt, pepper and oregano.
- Cover the zucchini with the tomato slices. Sprinkle it with feta and then the mozzarella cheese.
- Bake at 180 degrees Celcius for 40 minutes or until the cheese has melted and the lentils are fully cooked. Enjoy!
Variations
Vegan
Replace the cream cheese with coconut milk. Use the thick creamy kind for cooking. Top it all up with some vegan cheese and enjoy!
Keto
You could replace the lentils with another vegetable, like aubergines, and add mushrooms. Chop both into small cubes. I would suggest that you pre-fry them for a bit to reduce the moisture. Add grated cheese to the cream cheese to thicken the sauce and go nuts with the cheese topping to make sure it’s filling enough.
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