Are you a home cook looking to create a satisfying and nutritious twist on the classic lasagna? This Red Lentil Lasagna offers a hearty, vegetarian option. It doesn’t skimp on flavor. The creamy white sauce, tender red lentils, and blend of vegetables create a rich depth. Ricotta and a mix of cheeses add that traditional lasagna comfort. Here’s a comprehensive guide to making this recipe from scratch.

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Why Red Lentils?

Red lentils are a fantastic substitute for meat in lasagna. They have a mild, earthy flavor and a creamy texture when cooked, which helps them blend seamlessly into this dish. Red lentils are also quick to cook, high in protein, and loaded with fiber, making this dish filling and nutritious.

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Ingredients List

Here’s everything you’ll need to create this delicious Red Lentil Lasagna.

Main Ingredients

Ingredient	U.S. Measure	Metric
Red Lentils	1 cup	200 g
Olive Oil	1 tbsp	15 ml
Garlic, chopped	2 cloves	2 cloves
Onion, chopped	1 medium	150 g
Red Bell Pepper, cubed	1	150 g
Zucchini, cubed	1 medium	200 g
Tomatoes, cubed	2 medium	240 g
Parsley, chopped	1/4 cup	15 g
Tomato Puree	2 tbsp	30 g
Dried Oregano	1 tsp	1 tsp
Ricotta Cheese	1 lb	450 g
Lasagna Sheets	15 sheets	15 sheets
Mozzarella Cheese	2 tbsp	30 g
White Cheddar Cheese	1/2 cup	60 g
Parmesan Cheese	2 tbsp	15 g
Water	1 cup	240 ml
Salt	1 tsp	1 tsp
Black Pepper	1/2 tsp	1/2 tsp

White Sauce (Béchamel)

Ingredient	U.S. Measure	Metric
Milk	2 cups	480 ml
Butter	3 tbsp	45 g
All-purpose Flour	2 tbsp	15 g
Salt	1/2 tsp	1/2 tsp
Black Pepper	1/4 tsp	1/4 tsp
Ground Nutmeg	1/4 tsp	1/4 tsp

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Step-by-Step Preparation

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C).

Step 2: Prepare the Lentils

Place the red lentils in a large bowl and cover them with 2 cups (480 ml) of boiling water. Let them soak for 30 minutes, then strain to remove excess water. Soaking helps the lentils cook faster and ensures they are soft and tender for the lasagna.

Step 3: Sauté the Vegetables

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and red bell pepper, cooking for about 5 minutes until they start to soften. Then, add the garlic and zucchini, cooking for another 3 minutes. Add the cubed tomatoes. Cook for an additional 2 minutes. Ensure all the vegetables are tender and fragrant.

Step 4: Incorporate Seasonings and Lentils

Stir in the tomato puree, salt, and pepper, and cook the mixture for another 2 minutes. Add the soaked lentils, chopped parsley, dried oregano, and 1 cup of water. Bring the mixture to a boil. Then reduce the heat and cover with a lid. Let it simmer for 30 minutes. This will allow the flavors to meld beautifully.

Step 5: Prepare the White Sauce (Béchamel)

While the vegetable mixture is simmering, start on the white sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 1 minute until it forms a smooth paste. Gradually pour in the milk, whisking constantly to avoid lumps. Cook the sauce on low heat for about 10 minutes until it thickens. Then, season it with salt, pepper, and ground nutmeg for a hint of warmth.

Step 6: Combine the Ricotta and White Sauce

In a large bowl, combine the ricotta cheese with the white sauce. Stir well to create a creamy mixture. This will add richness to the lasagna layers.

Step 7: Create the Cheese Topping

In a separate bowl, mix the shredded mozzarella, white cheddar, and grated parmesan. This combination of cheeses will provide a perfect melt and a balanced, flavorful topping for the lasagna.

Step 8: Assemble the Lasagna

Use an 11×13-inch (28×33 cm) baking pan for assembly:

1. Spread a third of the vegetable and lentil mixture evenly on the bottom of the pan.
2. Pour 1 cup of the ricotta mixture on top, spreading it evenly.
3. Add five sheets of lasagna over the mixture, pressing them down slightly to ensure they lay flat.
4. Repeat the layers with the remaining vegetable mixture, ricotta sauce, and lasagna sheets until you finish with the ricotta mixture.

Step 9: Add the Cheese Topping

Sprinkle the mixed cheeses over the top layer of lasagna, ensuring an even coating for a beautifully melted, golden finish.

Step 10: Bake the Lasagna

Place the assembled lasagna in the preheated oven and bake for 1 hour at 350°F (175°C). The top should be golden brown and bubbly, with the layers cooked through.

Step 11: Rest and Serve

After baking, remove the lasagna from the oven and let it cool for about 15 minutes. This helps the layers set and makes it easier to slice and serve. Once cooled, slice and serve, garnishing with a sprinkle of fresh parsley if desired.

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Tips for Perfecting Your Red Lentil Lasagna

1. Adjust the Thickness of the Sauce: If the béchamel sauce seems too thick, add a bit more milk. Continue adding milk until it reaches your desired consistency.
2. Lasagna Sheet Substitutes: You can use whole wheat sheets if you don’t have traditional lasagna sheets. You can also use gluten-free sheets to cater to dietary preferences.
3. Customize the Vegetables: For added flavor and color, try adding mushrooms, spinach, or grated carrots.
4. Season to Taste: Taste as you go. Pay extra attention when preparing the lentil mixture. Adjust the seasoning to suit your preferences.
5. Layering is Key: Be careful to spread each layer evenly. This ensures that each bite has a balanced flavor of lentils, vegetables, and creamy ricotta.

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Nutritional Benefits of Red Lentil Lasagna

Red Lentil Lasagna provides a variety of nutrients. Red lentils are a fantastic source of plant-based protein, fiber, and iron, which supports heart health and sustained energy. The mix of vegetables adds vitamins A and C, while the cheeses offer calcium. Altogether, it’s a well-rounded, nutritious dish suitable for vegetarians and ideal for anyone looking for a healthier version of traditional lasagna.

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Recipe Summary

Here’s a quick reference to the steps involved in making Red Lentil Lasagna:

1. Preheat the oven to 350°F (175°C).
2. Soak the red lentils in boiled water, then strain.
3. Sauté onions, bell pepper, garlic, zucchini, and tomatoes.
4. Season with tomato puree, salt, pepper, lentils, parsley, oregano, and water. Simmer for 30 minutes.
5. Make the white sauce by cooking butter, flour, and milk until thick. Season with salt, pepper, and nutmeg.
6. Combine ricotta and white sauce in a large bowl.
7. Mix the shredded mozzarella, cheddar, and parmesan for the topping.
8. Assemble the lasagna in layers of vegetable mixture, ricotta, and lasagna sheets in an 11×13-inch baking pan.
9. Top with the cheese mixture and bake for 1 hour.
10. Rest for 15 minutes before slicing and serving.

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Conclusion

Red Lentil Lasagna offers a rich, satisfying meal. It provides a twist on traditional lasagna. The dish is nutritious, packed with flavors, and easy to make. Each layer offers a delightful mix of flavors and textures. This lasagna stands out for family dinners or gatherings. You may want to incorporate more plant-based meals into your diet. Alternatively, you might simply desire a cozy, delicious dish. Either way, this Red Lentil Lasagna is sure to please.

Recipe Directions

Mixture Recipe

• Soak the lentils in boiling water for at least 30 minutes, then drain them.
• At the same time, in a frying pan, heat the oil. Add the onion and garlic. Cook them for 2 minutes.
• After onion begins to brown, add celery, and zucchini and cook for 3 minutes more.
• Now in a saucepan, add lentils, tomato puree, tomatoes, and water. Bring to a boil, then turn off and let soak for at least 30 minutes, until lentils are just tender. Do not overcook lentils, or you will have mush.

Sauce Recipe

• Prepare the white sauce. Mix the Cornstarch (cornflour) in a pot with two tablespoons of milk. Stir until it turns into a smooth blend. After that, pour in the remaining milk in the pan. Mix and cook on medium-low until the mixture starts to bubble. Continue cooking until it thickens. Then add nutmeg and season with pepper, and further cook for 5 minutes.

 Baking Method

• Preheat over to 180 C,  350 F, Gas 4.
• Take half of the white sauce and beat ricotta cheese into it.
• Spread a third of the lentils on the base of the dish.
• Cover with a layer of lasagna sheets.
• Spread another third of the lentils blend over the pasta
• Spread the white sauce ricotta cheese blend evenly on top.
• Add another layer of lasagna
• Add remaining lentils.
• Pour the white sauce evenly on the top
• Sprinkle ground Grated Mozzarella on the white sauce.
• Bake for an hour
• If the top starts to darken too much, protect it with a loose aluminum foil cover

Servings

• This mouth-watering dish serves 6

How best to serve the dish?

• Lasagna is best served hot and usually with a garlic bread side.

How to store

If stored as soon as it is cool enough to handle safely, Lasagna can be refrigerated for 3 to 5 days. If properly wrapped in freezer paper or aluminum foil, Lasagna will keep for about 18 months.