Hearty Lentil Lasagna

Name: Hearty Lentil Lasagna
Prep time: 60 min
Cook time: 160 min
Total time: 220 min
Yield: 4 Portionen
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(es); 70 ml Red wine; 1 etwas Vegetable stock; 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. Nutmeg freshly grated; 250 g Parmesan or Gouda; 1 n. B. Butter for the mold

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h 40 min

Servings

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(es)
70 ml Red wine
1 etwas Vegetable stock
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. Nutmeg freshly grated
250 g Parmesan or Gouda
1 n. B. Butter for the mold

Preparation (8 steps)

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.

Sauté vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

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

180

Add lentils and remaining ingredients

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

Simmer lentil Bolognese

Thermomix® Setting

45 min/212°F/Speed 1/Linkslauf 100 Reverse

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

2700

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

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

Layer lasagna

Grease a casserole dish with some butter. Spread a thin layer of lentil Bolognese on the bottom. 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.