Description
A hearty and nutritious lasagna made with lentil Bolognese, layered with whole wheat pasta and cheese.
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups water
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 8 whole wheat lasagna sheets
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
Instructions
- Cook lentils in water until tender, about 20 minutes. Drain and set aside.
- Heat olive oil in a pan. Sauté onion, garlic, carrot, and celery for 5 minutes.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix cooked lentils into the sauce.
- Preheat oven to 375°F (190°C).
- Layer lasagna sheets, lentil Bolognese, ricotta, and mozzarella in a baking dish.
- Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake for 30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Use no-boil lasagna sheets to save time.
- Replace ricotta with cottage cheese for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired