Umami lentil lasagne with a cheesy sesame crust
Umami lentil lasagne with a cheesy sesame crust

Umami lentil lasagne with a cheesy sesame crust

Total time65 mins
10 minspreparation time
55 minscooking time

Discover a fresh take on lasagne where lentils and vegetables are stewed with umami-rich Kikkoman Soy Sauce, all crowned with a cheesy Parmesan and sesame crust that'll leave you asking for more.

Ingredients

2 portion(s)
80 g
onion
1 
garlic clove
40 g
carrot
200 ml
tomato purée
150 ml
water
40 g
frozen green peas
150 g
red lentils
20 ml
rapeseed oil
200 g
lasagne sheets
40 g
grated Parmesan cheese
80 g
hard mozzarella cheese

Garnish:

1 tbsp
black sesame seeds
Nutritional facts (per portion):4383 kJ / 1047 kcal
36.4 gFat
127.3 gCarbohydrates

Preparation

Step 1

80 g onion – 1  garlic clove – 40 g carrot – 200 ml tomato purée – 150 ml water – 60 ml Kikkoman Naturally Brewed Soy Sauce40 g frozen green peas – 150 g red lentils – 20 ml rapeseed oil

Finely chop the onion and garlic, dice the carrot and fry the vegetables in oil for 5 minutes. Then add the tomato purée, water, Kikkoman Soy Sauce, green peas and lentils. Cook for about 10 minutes until the lentils are soft.

Step 2

200 g lasagne sheets – 40 g grated Parmesan cheese – 80 g hard mozzarella cheese – 1 tbsp black sesame seeds

Spread a thin layer of the sauce from step 1 on the bottom of the oven dish, cover with a layer of lasagne sheets and repeat with more sauce. Sprinkle the last layer with Parmesan and torn mozzarella cheese. Bake at 180 °C for 30 minutes.
Serve the warm lasagne on a plate and garnish with the black sesame seeds.

Tip:

Instead of lentils, you can also use millet or bulgur.

Recipe-ID: 1370

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80 g onion – 1 garlic clove – 40 g carrot – 200 ml tomato purée – 150 ml water – 60 ml Kikkoman Naturally Brewed Soy Sauce40 g frozen green peas – 150 g red lentils – 20 ml rapeseed oil

Finely chop the onion and garlic, dice the carrot and fry the vegetables in oil for 5 minutes. Then add the tomato purée, water, Kikkoman Soy Sauce, green peas and lentils. Cook for about 10 minutes until the lentils are soft.

200 g lasagne sheets – 40 g grated Parmesan cheese – 80 g hard mozzarella cheese – 1 tbsp black sesame seeds

Spread a thin layer of the sauce from step 1 on the bottom of the oven dish, cover with a layer of lasagne sheets and repeat with more sauce. Sprinkle the last layer with Parmesan and torn mozzarella cheese. Bake at 180 °C for 30 minutes.
Serve the warm lasagne on a plate and garnish with the black sesame seeds.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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