Lasagna has never really been a part of culinary repertoire because I’ve always thought that it takes too long to make. However, recently I tested a vegetarian lasagna with green lentils and grated beetroot instead of beef mince. The results were much better than expected, and I suspect I’ll be making this recipe again some time soon. The expression is true: good things take time…
Vegetarian lasagna: 4 – 5 servings
- 2.5 dl green lentils
- vegetable stock
- 2 carrots
- 1 large beetroot
- 3 cloves of garlic
- ½ red onion
- ½ red chilli
- 5 dl passata/chopped tomatoes
- 3 tbsp liquid vegetable stock
- olive oil
- 6 glutenfree lasagna pieces
- 150g mozzarella
- 150g feta cheese
- fresh basil
Vegetarian lasagna with beetroot and lentils: Method
- Set oven to 225 C.
- Boil lentils with water and vegetable stock until they are soft (25 – 30 min)
- Grate carrots, beetroot. Finely chop onion, garlic and chilli
- Fry the carrots, beetroot, onion, garlic and chilli in plenty of olive oil
- Pour in tomatoes, liquid vegetable stock, rosemary and oregano
- Pour in lentils. Mix thoroughly. Blanda ordentligt. Add salt and pepper to taste
- In a large baking dish, add layers of sauce (lentils etc), and lasagne pieces. Spread mozzarella and feta over each layer
- Add more cheese and fresh basil to the top layer
- Bake for around 40 minutes
- Serve with a glass of red wine and enjoy!
If you’d like to try a non-vegetarian version of this lasagna, use beef or chicken stock instead of vegetable stock and add a little fried chicken, cut into thin strips.
Good luck in the kitchen!