Creamy Lentil Lasagna
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Creamy Lentil Lasagna
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My husband and kids have given this Creamy Lentil Lasagna two thumbs up. It's a hearty vegetarian meal I think any meat lover would embrace.
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Ingredients
Lentil Cream Sauce and Noodles
- 5 tablespoons butter
- ½ onion peeled and diced
- 2 carrots peeled and diced
- 1 cup lentils dry, green
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 4 tablespoons whole-wheat flour
- ½ teaspoon salt + more to taste if using homemade broth
- pepper to taste
- 3 cups milk
- 3 cups chicken broth or vegetable
- 1 cup water
- 8 ounces whole-wheat lasagna
Cheese Mixture
- 8 ounces mozzarella cheese shredded
- 2 cups ricotta cheese
- 1 cup Parmesan Cheese grated, divided
Instructions
- Preheat the oven to 450° F.
- In a large sauté pan (with sides) or a sauce pan, melt the butter over medium heat. Stir in the onion and carrots and cook until they begin to soften, 2 or 3 minutes. Add the lentils, mushrooms, and garlic to the pan and cook while stirring until the garlic begins to smell fragrant but does not brown, about 1 or 2 minutes.
- Stir in the flour, salt, and pepper so it coats the veggies. As soon as the flour begins to brown (about 1 - 2 minutes), stir in the milk, broth, and water. Bring the liquid to a boil, turn down to medium-low, and stir occasionally until it thickens and the lentils are tender, about 30 - 35 minutes.
- Meanwhile, boil the lasagna noodles according to package directions. Drain, toss with olive oil (so they don’t stick together), and set aside.
- In a large bowl, mix together the mozzarella, ricotta, and ¾ cup of the Parmesan.
- In a rectangular casserole dish, layer the ingredients in this order: one-third of the sauce on the bottom, one-third of the noodles next, then half of the cheese mixture. Repeat with another layer of sauce, noodles, and cheese with the last layer of noodles going on top of that. Then smooth the final layer of sauce on top of the noodles. Any noodles on the top that don't get covered in sauce could get crispy so be careful about even coverage. Top with the remaining ¼ cup Parmesan cheese.
- Bake at 450° until golden brown on top, about 15 - 20 minutes. If your casserole is cold when you start (either from the fridge or defrosted completely from the freezer), then you'll need to increase the baking time.
Notes
- Please visit Ceramcor, the makers of Xtrema Cookware to learn more about their all natural ceramic bakeware, cookware, and teaware.
- We recommend organic ingredients when feasible.
- Nutrition Facts Creamy Lentil Lasagna Amount Per Serving Calories 581 Calories from Fat 261 % Daily Value* Fat 29g45%Saturated Fat 17g106%Cholesterol 93mg31%Sodium 1008mg44%Potassium 732mg21%Carbohydrates 49g16%Fiber 9g38%Sugar 7g8%Protein 33g66% Vitamin A 3495IU70%Vitamin C 9.5mg12%Calcium 555mg56%Iron 3.8mg21% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 581
- Calories from Fat 261
- % Daily Value*
- Fat 29g
- 45%
- Saturated Fat 17g
- 106%
- Cholesterol 93mg
- 31%
- Sodium 1008mg
- 44%
- Potassium 732mg
- 21%
- Carbohydrates 49g
- 16%
- Fiber 9g
- 38%
- Sugar 7g
- 8%
- Protein 33g
- 66%
- Vitamin A 3495IU
- 70%
- Vitamin C 9.5mg
- 12%
- Calcium 555mg
- 56%
- Iron 3.8mg
- 21%
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