Red lentil lasagna

Red Lentil Lasagna Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Red lentil lasagna is a delicious and nutritious twist on the classic Italian dish. Packed with protein and fiber, this vegetarian lasagna is a hearty and satisfying meal that is perfect for a cozy night in.

History

Red lentil lasagna is a modern take on traditional lasagna, which is believed to have originated in Italy. The use of red lentils in place of meat adds a unique flavor and texture to the dish, making it a popular choice for vegetarians and meat-eaters alike.

Ingredients

1 large onion, finely sliced
3 cloves of garlic, minced
1 red chile, deseeded
2 stalks of celery, chopped very finely (because my wife hates it)
0.5 cup of water
1 lb (454 g) of broccoli
1 small courgette/zucchini
0.5 lb (227 g) of mushrooms
1 pt (473 ml) of vegetable stock (vecon and water)
1 cup of red lentils
1 can of tomatoes
2 tbsp of oregano
2 tbsp of basil
0.5 tbsp of salt
0.5 tbsp of pepper
0.5 cup of corn
2 tbsp of tomato puree/paste
12 sheets of spinach lasagna
0.25 cup of water
2 tbsp of flour
0.75 cup of soya milk
1 clove of garlic
0.25 tbsp of salt
0.25 tbsp of pepper
3 tbsp of yeast flakes
0.25 tbsp of turmeric

How to prepare

Steam onions, garlic, chili, and celery in 0.5 cup of water. Add broccoli stalks, courgette, and mushrooms, and simmer for about five minutes. Add stock, canned tomatoes, herbs, salt, pepper, lentils, and broccoli flowerets. Simmer until lentils are tender. Add corn and tomato puree. The resulting mixture should still be fairly sloppy because it has to go into the oven for 20 minutes. In another pan, stir flour into 0.25 cup of cold water until a paste is made. Put on heat and slowly add soy milk, making sure to avoid lumps. Add crushed clove of garlic, salt, pepper, yeast flakes, and turmeric. You should end up with a pourable cheese sauce. Layer the mixture with lasagna sheets (I used no-boil spinach lasagna), finishing with a layer of lasagna sheets. Cover with the cheese sauce and bake in the oven at about 170°C (330°F) for 20 minutes. Serve with a salad.

Variations

Add spinach or kale to the lentil mixture for added nutrients.
Use different vegetables such as bell peppers, eggplant, or carrots for variety.
Add a layer of ricotta cheese for a creamier texture.

Cooking Tips & Tricks

Be sure to cook the lentils until they are tender, but not mushy, to ensure the perfect texture in the lasagna.

- Layer the lasagna sheets with the lentil mixture evenly to ensure each bite is full of flavor.

- Make sure to cover the lasagna with foil while baking to prevent the top from burning.

Serving Suggestions

Serve red lentil lasagna with a side salad and garlic bread for a complete meal.

Cooking Techniques

Steam the vegetables before adding them to the lentil mixture to ensure they are cooked through.

- Make sure to cook the lentil mixture until it is thick and creamy before layering it with the lasagna sheets.

Ingredient Substitutions

Use green or brown lentils in place of red lentils if desired.

- Substitute almond milk for soy milk in the cheese sauce for a nutty flavor.

Make Ahead Tips

Red lentil lasagna can be assembled ahead of time and stored in the refrigerator until ready to bake.

Presentation Ideas

Garnish the red lentil lasagna with fresh herbs such as parsley or basil for a pop of color.

Pairing Recommendations

Serve red lentil lasagna with a glass of red wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers of red lentil lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of red lentil lasagna contains approximately 300 calories.

Carbohydrates

Each serving of red lentil lasagna contains approximately 45 grams of carbohydrates.

Fats

Each serving of red lentil lasagna contains approximately 5 grams of fat.

Proteins

Each serving of red lentil lasagna contains approximately 15 grams of protein.

Vitamins and minerals

Red lentil lasagna is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Red lentil lasagna contains gluten and soy.

Summary

Red lentil lasagna is a nutritious and delicious meal that is high in protein and fiber, making it a healthy choice for vegetarians and meat-eaters alike.

Summary

Red lentil lasagna is a flavorful and nutritious dish that is perfect for a cozy night in. Packed with protein and fiber, this vegetarian lasagna is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a sunny afternoon in the bustling streets of Florence, Italy, where I stumbled upon a quaint little café tucked away in a corner. The aroma of freshly baked bread and simmering sauces wafted through the air, drawing me in like a magnet.

As I sat at a small table by the window, sipping on a cappuccino and watching the world go by, I noticed the chef in the kitchen preparing a dish that caught my eye. Layers of pasta, rich tomato sauce, and creamy cheese were stacked high in a baking dish, creating a mouth-watering masterpiece that I had never seen before.

Intrigued, I struck up a conversation with the chef, a kindly old man with a twinkle in his eye. He explained that this dish was a twist on the traditional lasagna, made with red lentils instead of meat for a healthy and hearty alternative. He shared the recipe with me, along with stories of his own culinary adventures and the origins of the dish.

I was captivated by his passion for food and his love for sharing it with others. I knew that I had to try making this red lentil lasagna for myself, to bring a taste of Italy back home with me. And so, armed with the recipe and a newfound inspiration, I set out to recreate the dish in my own kitchen.

Back at home, I gathered the ingredients and set to work. The red lentils simmered on the stove, filling the air with a warm, earthy scent. I sautéed onions and garlic, added tomatoes and herbs, and let the flavors meld together into a rich sauce that would be the heart of the dish.

Layer by layer, I assembled the lasagna, alternating between pasta, lentil sauce, and creamy béchamel. The colors and textures came together beautifully, creating a dish that was both comforting and elegant. As it baked in the oven, the cheese bubbled and melted, filling the kitchen with a tantalizing aroma that made my mouth water.

When the lasagna was finally done, I took it out of the oven and let it cool for a moment before cutting into it. The layers held together perfectly, each bite bursting with flavor and warmth. I savored every mouthful, feeling a sense of accomplishment and joy at having created something so delicious and satisfying.

From that day on, red lentil lasagna became a staple in my kitchen, a dish that I would make for family gatherings, dinner parties, and quiet nights at home. Each time I cooked it, I thought back to that sunny afternoon in Florence and the kind chef who had shared his recipe with me.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will find as much joy and fulfillment in making it as I have. May this dish bring you closer to the flavors and memories of Italy, and may it inspire you to explore the world of cooking with an open heart and a curious mind.

And who knows, perhaps one day you will stumble upon a recipe that sparks a similar passion in you, leading you on your own culinary adventures and creating memories to cherish for a lifetime. Bon appétit!