Red Lentil Lasagne
This easy veggie lasagne recipe has layers of rich, tomato-y lentil sauce and bechamel with a tomato and cheese topping. Suitable for vegetarians
For the lasagne:
For the béchamel sauce:
Wash red lentils in a colander under cold water. Peel and dice onions. Sweat both in a pan with rapeseed oil, then deglaze with water. Add the tomato passata, season with soy sauce and chilli flakes and let everything simmer.
For the béchamel sauce, first cook the flour with butter in a saucepan. Gradually add milk while stirring constantly.
Season the milk with herbs, garlic, salt, sugar and soy sauce to taste.
Preheat the oven to 190 °C. Grease the dish and alternate layers of lasagne sheets, lentil sauce, béchamel sauce and courgette slices.
Place the cherry tomatoes on the lasagne and finally sprinkle with cheese. Bake the lasagne in the oven for about 45 minutes. Then divide on plates and serve.
Recipe as PDF
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