i went round to a friends house for dinner yesterday and we cooked an amazing lentil lasagne. i had never thought of making lasagne this way before. how much healthier is lentil lasagne than regular? oh my. so, i was really happy to help her cook it so then i could nab the recipe for you all!
thanks E for such an amazing meal! followed by lemon drizzle cake, which was also delicious :) we didn't take exact measurements, as we've both made lasagne a million times, but the joy of lasagne is that you can't get it wrong that easily!
2 onions, diced
2 cloves garlic, chopped finely
2 red peppers (or 1 large one), diced
2 tins of chopped tomatoes
a little drizzle of vegetable stock
a squidge of tomato puree
lasagne sheets (ps. did you know tesco's value lasagne sheets are low gi!)
cheese (we used parmesan and cheddar)
salt and pepper to taste
1. start by mixing up your tomato and lentil sauce. sweat the onions and then after 5 mins add the red pepper and the garlic. mix together, let the flavours infuse for 5 mins.
2. then add the tinned tomatoes, puree, oregano, stock and red lentils. mix together and let simmer for 30 minutes, or until the lentils have softened (it will start to look a bit like porridge)
3. meanwhile make the bechamel sauce. it should not be runny, but it should be dropping consistency. melt butter, mix in flour and then add milk. stir constantly until it starts to thicken. you can easily make it thinner by adding more milk if necessary.
4. start to layer your lasagne. the order should go tomato sauce, lasagne sheets, bechamel, tomato sauce, lasagne sheets, bechamel. smooth out the ingredients, so its nice and even. sprinkle a little cheese on top.
5. bake in a medium oven until golden. we put ours on for about 1.5 hours at 100c, but thats because we had to do something else. it would have been delicious for 40mins at 180c too!