Lentil Lasagna
ekilu Team
ingredients
10
Difficulty
Easy
Time
35'
2 servings
Fresh ingredients
garlic
2 cloves
spinach
5 oz
onion
1/2 unit
carrot
2 units
Pantry ingredients
canned lentil
1 small jar
lasagna sheet
6 units
tomato sauce
1 cup
bechamel sauce
4 tbsp
olive oil
2 tbsp
cumin powder
1/2 tsp
Instructions
1
Finely chop the carrots, garlic, and onion.
2
Add a bit of olive oil to a pan. When it is hot add the carrots, garlic, onion, and cook the vegetables on low heat until they are tender.
3
Add the lentils and cook for several minutes.
4
Add the tomato sauce to the lentils followed by the cumin and cook over low heat for about 5-7 minutes. Let the flavors mix.
5
Cover the bottom of an oven-safe dish with bechamel sauce. Place two lasagna noodles in the dish and cover with half of the lentil mixture you have just prepared. Cover the first layer with another 2 lasagna noodles. Now mount the second layer by pouring some bechamel on top and then placing the other half of the mixture and covering it with 2 more noodles. Pour some more bechamel on top and some grated cheese. Place into the oven for the time indicated on the lasagna pasta box.
6
Serve on a plate accompanied by a simple spinach salad.
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