Tomato and lentil lasagna
Tomato make a satisfying sauce for this vegetarian lasagna. For maximum
convenience use lasagna that does not require precooking.
Preparation time: 45 minutes
Cooking time: 30-40 minutes
Serves 6
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2 large onions, finely chopped
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2 Tbsp olive oil
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1 courgette, diced
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1 green pepper, seeded and diced
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175 g (6 oz) red lentils
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400 g (14 oz) can chopped tomatoes
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750 ml (11/3 pints) vegetable stock
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Salt and black pepper
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2 Tbsp chopped fresh mixed herbs
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8 sheets prepared no-precook lasagna,
fresh or dried
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225 g (8 oz) ricotta cheese
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350 ml (12 fl oz) fromage frais or soured
cream
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115g (4 oz) Cheddar cheese, grated
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Cook the onions in the oil until softened
but not browned, then stir in the zucchini and bell pepper and cook for
a further 2 minutes. Add the lentils and tomatoes and stir well. Add
the broth and seasonings then bring the sauce to a boil. Simmer for 20
to 25 minutes, until the lentils are soft and the sauce has thickened.
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Preheat the oven to 400F (200C). Place
half the onion and lentil mixture in the bottom of a suitable buttered
ovenproof pan and top with half the pasta. Repeat the layers. Mix the
ricotta and fromage frais or sour cream together, then season with salt
and pepper. Add half the cheese then spread the mixture over the
lasagna, topping it with the remaining cheese.
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Bake in the preheated oven for 30 to 40
minutes, until the topping is set and lightly browned.
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