I have been looking for this recipe forever. I made the lasagne ages ago and took a photo of it for Recipe Monday and since then I haven’t been able to find the recipe. Yesterday I was flicking through some cookbooks and stumbled across it…in the same place I have been looking for it! How does that happen? I’m sure it mysteriously disappeared from the cookbook for awhile because I was REALLY searching!
Lentil and Vegetable Lasagne
olive oil cooking spray
1 onion, finely chopped
1 carrot, peeled, finely chopped
2 sticks celery, finely chopped
1 small green capsicum, finely chopped
1/3 cup cooked diced bacon (optional)
2 garlic cloves, crushed
2 x 400g cans diced tomatoes
2/3 cup dry red lentils, rinsed
2 cups chicken stock
250g packet lasagne sheets
1 tub ricotta cheese
1/2 cup grated cheese
Spray a large saucepan with oil. Heat over medium heat. Add onion, carrot, celery, capsicum and bacon (if using). Cook, stirring occasionally, for 8 minutes or until soft. Add garlic, tomatoes, lentils and stock. Bring to the boil.
Reduce heat to low. Cover. Simmer for 20 minutes, stirring every 5 minutes. Remove lid. Simmer for a further 10 minutes or until liquid has reduced and lentils are soft. Remove from heat.
Grease baking dish. Spread 1 spoonful lentil sauce over dish. Cover with 1 layer pasta sheets. Spoon over half the lentil sauce. Repeat pasta and sauce layers, finishing with pasta.
Spread ricotta cheese over top. Sprinkle with grated cheese. Bake, uncovered in moderate oven for 45 minutes or until cooked through.
