Lentil Lasagne
Creamy lentils between zucchini sheets and covered with juicy tomatoes.
Servings: 3
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!