Ingredients
- 2 cloves of garlic
- 1 onion
- 2 cans of diced tomatoes (2 x 400 grams)
- 1 can of lentils (400 grams)
- 15 grams of basil, plus extra for garnish
- 1 jar of roasted peppers
- 250 grams of ricotta
- 90 grams of fresh pesto
- Salt and pepper
- 250 grams of fresh (whole wheat) lasagne sheets
- 150 grams of grated mozzarella
Looking for a nutritious meal full of vegetables and no meat? Look no further. This vegetarian lasagne with tomato, peppers, and lentils is the dish you’ve been searching for. Deliciously filling, easy to make, and with a flavour everyone will love. The lentils add extra protein to your meal, so you probably won’t even notice that this lasagne doesn’t contain any meat. A guilt-free lasagne, comfort food at its best!
Next to the ingredients for the vegetarian lasagne, you will need a medium sized baking dish.
Preparation
- Finely chop or press the garlic. Finely chop the onion.
- Heat some oil in a large frying pan or skillet and sauté the onion and garlic until the onion becomes translucent.
- Add the diced tomatoes, drained lentils, and roughly chopped basil. Let it simmer on low heat for about 15 minutes.
- Meanwhile, cut the roasted peppers into strips.
- Preheat the oven to 200°C (390°F).
- Remove the pan with the sauce from the heat and stir in the ricotta and fresh pesto. Season the sauce with salt and pepper.
- Spread a layer of sauce in the baking dish and cover it with some lasagna sheets. Spread another layer of sauce over the sheets, followed by some grated cheese and pepper strips. Repeat with more lasagna sheets, sauce, cheese, and peppers until the dish is full. Finish with a final layer of sauce and the remaining cheese.
- Bake the lasagna in the preheated oven for 30-35 minutes until golden brown and cooked through.
- Garnish with some fresh basil before serving.
Tips from the author
Looking for variations on this vegetarian lasagne, you will get another twist by swapping the lentils with chickpeas or dried mushrooms.