Red lentils lasagna

 

I’ve made vegetable lasagna several times, and although they were good, the taste was always too sour from the addition of tomato sauce that was required in the recipes. The result was more like a pasta with tomato sauce, not lasagna with a rich creamy sauce and nutmeg aroma. Here I tried to use red lentils and oats cooking cream, which I had on hand, and the result was excellent. I’m always surprised by how those few tablespoons of lentils end up filling almost the whole pot!

Ingredients
for a small ceramic pot, for two people

1/4 onion
few cubes of frozen vegetable stock (about 0.5 dl)
5 pieces of champignon mushrooms
3 tablespoons red lentils
3 tablespoons tomato sauce
salt, pepper, nutmeg, garlic
1 dl oats cooking cream “The Original Oatly!”
3 dry lasagna
vegan Parmesan

Preparation

Melt the frozen vegetable stock and add chopped onions (no oil!), cook a few minutes and then add sliced mushrooms. Continue to cook until the water has evaporated and the mushrooms are softened.
Add the red lentils, pour water and cook 20 minutes.
Add tomato sauce, salt, pepper, nutmeg, a little garlic. Boil down a few more minutes to incorporate ingredients and aromas, but the sauce must remain quite liquid because it has to be used to cook the dry lasagnas in the ceramic pot.
Take half of the prepared sauce and blend it using an immersion blender, return to the pot.
Put a couple of tablespoons of the sauce in the ceramic pot and a dry lasagna. Pour sauce, oats cooking cream, lightly season with salt, sprinkle with nutmeg and vegan Parmesan. Make two more layers until you use up all ingredients.
Seal the pot with aluminum foil and put in the oven for about 25 minutes at 180 C. Remove the foil and bake for 5 more minutes.
When serving, sprinkle with vegan Parmesan, and serve with fresh salad.

Oats cooking cream “The Original Oatly!” is actually a sweet cream made from oats (purchased in Bio&Bio, a Croatian health food store) that can be used like regular cream. This time the cream took the role of béchamel sauce, but it has to be lightly salted because it tastes sweet.

Vegan Parmesan is a mixture of gounded cashews and nutritional yeast with a touch of salt.

 

RELATED POSTS ...
Stuffed eggplants
views 317
  Stuffed eggplants are great just baked, but can be eaten even as a cold dish. This recipe has very few ingredients, but it is rich in flavor. Ingredients 2 eggplants 1 cup t...
Lentil and mushroom cannelloni
views 554
  Ingredients for two servings 10 pieces of cannelloni pasta 6 tsp brown lentils ½ cup chopped mushrooms ¼ cup fresh porcini mushrooms 10 spoons of tomato sauce grated cheese...
Rice and spinach patties
views 412
  Leftover cooked rice or vegetable risotto can be used prepare patties. This recipe uses a zucchini risotto and frozen spinach. Ingredients cooked rice or cooked vegetable ris...
Baked potatoes with zucchini
views 384
  Baked young potatoes and zucchini with tomatoes and seasonings. Ingredients young potatoes one zucchini one tomato seasoned oil salt, pepper fresh ginger Preparation ...
Lentil and rice veggie burgers
views 318
  Veggie burgers are a healthy alternative to meat burgers and can be served in buns, with toppings and sauces you like. The veggie burgers from this recipe need to be fried shortly ...

Leave a Reply

Your email address will not be published. Required fields are marked *