Vegetable & Lentil Lasagne
This is a great dish if you need to feed more people - or you can freeze the left over.
Preparation & Cooking time: 1 hour 15 minutes
4 cloves garlic, diced
1 onion, diced
2 zucchini (squash), diced
2 cups white mushrooms, diced
1 red capsicum (pepper), diced
1 cup lentils, cooked
350 g tomato basil marinara sauce
12 sheets lasagne noodles
225 g sour cream
½ cup organic milk
¾ cup parmesan, grated
¾ cup mozzarella, shredded
Salt & Pepper to taste
Pre-heat oven to 375 F (190 C). In a large skillet, sauté onion and garlic over low-medium heat for 5 minutes. Add the rest of the veggies and sauté for another 10 minutes. Add the cooked lentils and half of the tomato basil sauce and season with salt & pepper.
In a separate bowl mix together the sour cream, milk, half of the parmesan and half of the mozzarella.
Spread the other half of the tomato basil sauce on the bottom of a baking dish (20 x 30 cm or 12 x 8 inches). Dip 4 of the lasagne noodles into the sour cream mixture until covered completely and place in a single layer into the baking dish. Top with half of the vegetable mixture. Repeat with the next 4 lasagne noodles dipped into the sour cream mixture and cover with the rest of the veggie mixture. Finish with the last 4 lasagne noodles and pour the rest of the sour cream mixture over them. Sprinkle with the remaining half of the parmesan and half of the mozzarella.
Rest lasagne for about 20 minutes to allow noodles to absorb the liquid.
Bake in the oven for about 40 minutes or until the top is lightly brown and bubbly.
Rest for about 20 minutes before cutting.
Nutrition (per serve):
Calories 337; Fat 13 g; Sat Fat 5.5 g; Carbs 39 g; Sugar 6.3 g; Fiber 6.2 g; Protein 16.1 g