Hearty Lentil Lasagna

Hearty Lentil Lasagna

Casserole

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Cook Time

3 h 40 min

Servings

4

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Hearty Lentil Lasagna is ready in 3 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lentil lasagna is a hearty and filling dish that is perfect for cozy evenings. The Bolognese sauce made from red lentils is a great vegetarian alternative and tastes simply delicious. I like to make it when I want to prepare something hearty without meat. The long simmering time of the sauce is worth it, as the flavors can really develop. Baked with a creamy béchamel and lots of cheese, this lasagna is an absolute highlight. It can also be prepared well in advance and tastes almost even better warmed up!

Ingredients (22 ingredients)

  • 1 piece Onion(s), large
  • 3 Zehe(n) Garlic
  • 2 piece Carrot(s)
  • 125 g Lentils, red
  • 3 tbsp Olive oil
  • 1 etwas Butter
  • 1 can Tomato(s)
  • 70 ml Red wine
  • 1 etwas Vegetable broth
  • 2 tbsp Tomato paste
  • 3 piece Clove(s)
  • 1 n. B. Salt
  • 1 n. B. Pepper
  • 1 n. B. Oregano
  • 10 piece Lasagna sheet(s)
  • 3 tbsp Flour
  • 50 g Butter
  • 600 ml Milk
  • 1 piece Bay leaf
  • 1 n. B. Nutmegfreshly grated
  • 250 g Parmesanor Gouda
  • 1 n. B. Butter for the mold

Preparation (8 steps)

1

Chop onion, garlic and carrots

Put a large onion in the mixing bowl and chop for 3 sec./speed 5. Add three cloves of garlic and chop for 3 sec./speed 7. Add two carrots in pieces and chop for 5 sec./speed 5.

3
2

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Put three tablespoons of olive oil and some butter in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
3

Add lentils and remaining ingredients

Add 125 g red lentils, a can of tomatoes, 70 ml red wine, two tablespoons of tomato paste, three cloves, salt, pepper and oregano as needed to the mixing bowl.

4

Simmer lentil Bolognese

Thermomix® Setting
45 min/212°F/Speed 1/Linkslauf 100 Reverse

Add vegetable broth as needed and simmer for 45 min./100°C/speed 1/reverse rotation. Season with salt, pepper and oregano as needed.

2700
5

Prepare béchamel

Thermomix® Setting
3 min/212°F/Speed 2 100

Put three tablespoons of flour and 50 g butter in the mixing bowl and melt for 3 min./100°C/speed 2.

180
6

Add milk and cook béchamel

Thermomix® Setting
8 min/194°F/Speed 3 90

Add 600 ml milk, a bay leaf, nutmeg as needed, salt and pepper as needed to the mixing bowl and cook for 8 min./90°C/speed 3. Remove bay leaf.

480
7

Layer lasagna

Grease a baking dish with some butter. Spread the bottom with a thin layer of lentil Bolognese. Then spread 10 lasagna sheets on top, then another layer of lentil Bolognese, then grated Gouda or Parmesan, then a layer of béchamel, then again lasagna sheets, then again lentil Bolognese, Gouda or Parmesan, béchamel etc. Finish with a layer of béchamel, which is sprinkled with cheese again.

8

Bake lasagna

Bake the lasagna in a preheated oven at 180 °C for 30 minutes.

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About this recipe

My grandma always made a fantastic lasagna, but with ground meat. When I then became a vegetarian, I didn't want to miss out on this beloved meal. This is how this variant with red lentils came about, which is in no way inferior to the original. The lentil lasagna is a dish that radiates warmth and security, perfect for cold days or a cozy meal with friends and family. The red lentils are the heart of this lasagna. They bring a pleasant, slightly sweet note and a creamy texture to the Bolognese sauce. The onion, garlic and carrots form the aromatic base, which is further enhanced by sautéing in olive oil and butter. The red wine provides a deep, complex flavor note, while the canned tomatoes contribute the acidity and fruity sweetness. The cloves give the sauce a subtle, spicy warmth that harmonizes wonderfully with the oregano. The preparation in the Thermomix® is very simple. Chopping the vegetables is lightning fast and the long simmering of the lentil Bolognese happens almost by itself. It is important to let the sauce simmer for a sufficiently long time so that the flavors can develop optimally. Make sure to add enough vegetable broth so that the sauce does not become too dry. When seasoning with salt, pepper and oregano, you can let your creativity run wild and adjust the sauce to your personal taste. For the béchamel, it is important to sweat the butter and flour well before adding the milk to avoid lumps. The bay leaf provides a delicate aroma, but should be removed before layering the lasagna. For a vegan version, you can replace the butter with margarine and use a plant-based milk for the béchamel. Instead of Parmesan or Gouda, there are now many delicious vegan cheese alternatives. If you like it a little spicier, you can add a pinch of chili powder or a few chopped chili peppers to the lentil Bolognese. Other herbs such as thyme or rosemary also go perfectly with this dish. Serve the lentil lasagna with a fresh salad and a crusty bread. A glass of red wine rounds off the taste experience. The lasagna can be prepared well in advance and tastes almost even better warmed up. So you can easily prepare it the day before and bake it in the oven shortly before serving. Leftovers can be stored in the refrigerator and consumed within 2-3 days. It is also ideal for freezing.

Created by

Sophie Schulze

Sophie Schulze

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Tags

#Vegetarian #Hearty #Italian #Mediterranean

Allergens

  • Cereals containing gluten
  • Celery
  • Milk

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