Vegetarian lasagna with green lentils
Ingredients
Instructions
- 200 g Vivien Paille green lentils
- 150 g mushrooms
- 125 g mozzarella
- 80 g of parmesan
- 1 zucchini
- 1/2 red pepper
- 2 cloves garlic
- 10 large fresh lasagna noodles
- a dozen sun-dried tomatoes
- 600 ml tomato sauce
- 200 ml water
- 1 pinch of Espelette pepper
- 1 handful of baby spinach
- 1 tbsp. teaspoon cumin powder + a few cumin seeds
- 2 tbsp. olive oil
- 1/2 tsp. sugar
- basil
- salt pepper
- Preheat the oven th.6 (180°C).
- Cut the courgettes, peppers and mushrooms into pieces.
- In a large Dutch oven, sfry the garlic cloves with olive oil. Add the zucchini, peppers and mushrooms. Season with salt and pepper and cook for 3-5 minutes, stirring regularly. Add the spices (cumin, chilli) and the tomato sauce. Mix, salt, pepper if necessary and add the sugar. Coarsely chop the sun-dried tomatoes and add them to the pot.
- For the Vivien Paille green lentils into the preparation with 180 ml of water and cook for 10 minutes, stirring regularly.
- Add the lasagna noodles, roughly cutting them into two or three pieces. Make sure the lasagna noodles are properly submerged in the sauce. If necessary add water (the sauce should not be too liquid or too thick). Cook over medium heat for about 15 minutes until the lentils are cooked. Add the baby spinach and a few basil leaves.
- For the mixture into a baking dish. Add the mozzarella cut into pieces and the grated parmesan on top. Bake for 15 minutes until the cheese is melted. Take out of the oven and let rest for 5 minutes. Serve with basil leaves and fresh parmesan.
Vegetarian lasagna with green lentils
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Vegetarian lasagna with green lentils Recipe – Vegetarian lasagna with green lentils Recipes
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