food

RED LENTILS LASAGNE | FOR A HEALTHY SUNDAY

19th February 2017
red lentils lasagna
Red Lentils lasagne is a light recipe, high in protein and has a very particular taste!  Suitable for  who doesn’t  love meat. In addition, it may be suitable for coeliacs if, as I did, you replace the sheet of past with the gluten free one.
I just finished eating this special lasagna  that is the result of a successful experiment. It’s too good!
Very easy to make, it is also suitable for those who prefer to sleep an more on Sundays, instead of waking up to prepare the original ragù  as Grandma teaches us.

Ingredients:

  • 500 gr red lentils

  • 1kg regular and gluten pasta

  • Mozzarella or other alternative cheese

  • Parmigiano Reggiano

  • 2 Liters tomato puree

  • 2 long red peppers

  • 1 Shallot

  • 3 Carrots

  • Basil

For the white sauce:

  • 1 l milk

  • 70 grams of flour or gluten free

  • 50 g butter

  • 1 pinch of nutmeg

  • pinch of  black pepper

Method:

Prepare the sauce: melt butter, Add flour and turn with a whisk to avoid lumps. When it becomes Golden add the heated milk, a pinch of nutmeg, pepper, salt and mix until you reach the desired density. The consistency recommended is quite liquid. Cover with foil and keep aside.
Prepare the Red Lentil ragù : prepare a shallot, carrots and red peppers mince. Sauté with oil in a nonstick pot. First add the tomato sauce, then lentils previously rinsed  under running water and a glass of water. Add salt, add Basil and simmer for about 30 minutes. Turn often and check if the ragù needs  more water, lentils increases  their volume and the tomato sauce may be dry .Red Lentil ragout
Assemble the lasagna: blanch the sheets of pasta for a few minutes. In a baking tray  with high sides, making a base of butter to prevent ingredients sticking around. Start with a layer of lentils ragù, then follow this ladder:
  1. pasta
  2. Lentils ragù
  3. White Sauce
  4. mozzarella or alternative  cheese
  5. parmigiano reggiano
  6. and then do it again…
  7. finish with the layer of mozzarella and Parmesan cheese, ragù sauce.
Bake at 180 degrees for about 30 minutes.

Red Lentil lasagne

Super result, I’m sure grandmothers will love this Lasagna! I can’t wait to come back to Italy and present it to my grandmothers.
By now it’s clear that I have a good feeling and red lentils, click here to see other recipes.

With Love, Ross.

Red Lentil lasagne

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2 Comments

  • Reply LASAGNA DI LENTICCHIE ROSSE,PROTEICA HEALTHY E BUONA! 19th February 2017 at 7: 49 pm

    […] ENGLISH […]

  • Reply Cheyenne 5th May 2017 at 3: 26 am

    Smdac-kab what I was looking for-ty!

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