My own little red lentil lasagna

When it’s really hot outside, warm meals can feel a little too much, but I feel a good pasta dish still tastes great under the gazing sun, and here’s my recipe for a lighter version of lasagna  – without any meat!

All you need is:

Filling

  • 1 can of chopped tomatoes
  • 2 tbs vegetable stock
  • ~ 200 ml red lentils
  • corn kernels from a fresh corn cob
  • 1 yellow onion
  • 1 red pepper
  • A handfull of kalamata olives.
  • fresh oregano
  • fresh basil
  • salt & pepper
  • 1 tsp sambal oelek

Fry the onions in some oil and then add the chopped tomatoes, lentils and stock. Let simmer until the lentils are soft, then add the rest of the vegetables and spices.

Bechamèl sauce

  • 100 g butter
  • 500 ml milk
  • 3 tbs flour
  • salt & pepper
  • 1 tsp nutmeg

Melt the butter in a pot with a thick bottom, stir in the flour little by little. Then add the milk and wait for it to come to a boil while stirring continuously. Be creful so it doesn’t burn. Keep it at a low heat and once the sauce has thickened, take it off the element.

Once you have the filling and the sauce, layer it in a glass pan with lasagna plates. Finish with a layer of bechamèl sauce and some grated cheese.

Bake in the oven at 200°C for about 20-30 min. Take out when the lasagna has a nice colour and the plates are softened.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s