Lasagne with Lentils

Name: Lasagne with Lentils
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Lentils; 100 grams Mascarpone; 100 grams Sour cream; 250 ml ★Double cream (as substitution for the sour cream and mascarpone above); 60 grams Parmesan cheese; 1 Tinned tomatoes; 1 small Onion; 1 Carrot; 1 Celery; 1 tsp Consomme powder; 1 tsp Mixed Italian herbs; 1 tsp Balsamic vinegar; 50 ml Water; 8 sheets Lasagne noodles; 1 tbsp Olive oil; 1 and 1/2 teaspoons Herbal or rock salt; 1/2 tsp White pepper; 3 tbsp Milk; 1 tbsp Oil (to grease the casserole dish); 1 tbsp Salt (for cooking the lasagne pasta); 1 tbsp Oil (for cooking the lasagne pasta)

cookpad.japan @cookpad_jp

I saw the back package of the lentils and there was a picture of a lasagne dish with lentils.
For the lasagne In the top picture, I didn't use any tomato sauce or bechamel sauce, just spinach and cheese.
In this recipe, I used tomato sauce, mascarpone, and sour cream.

Instead of bechamel sauce mascarpone and sour cream are used in this recipe.
You can use just double cream instead of mascarpone and sour cream.
Thanks to step 6 you will have a very moist lasagne. Recipe by Brandy

cookpad.japan @cookpad_jp

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Ingredients

3 servings

200 gramsLentils
100 gramsMascarpone
100 gramsSour cream
250 ml★Double cream (as substitution for the sour cream and mascarpone above)
60 gramsParmesan cheese
Tomato sauce
1Tinned tomatoes
1 smallOnion
1Carrot
1Celery
1 tspConsomme powder
1 tspMixed Italian herbs
1 tspBalsamic vinegar
50 mlWater
8sheets Lasagne noodles
1 tbspOlive oil
1and 1/2 teaspoons Herbal or rock salt
1/2 tspWhite pepper
3 tbspMilk
1 tbspOil (to grease the casserole dish)
1 tbspSalt (for cooking the lasagne pasta)
1 tbspOil (for cooking the lasagne pasta)

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Steps

1

Cook the lentils in 400 ml boiling water. After 8 minutes drain off the boiling water.
2

To make the tomato sauce, fry the chopped onion, carrot, and celery with 1 tablespoon of olive oil. Add the consomme powder and tinned tomato, along with water from swishing clean the tin, and cook for 20-30 minutes. Season to taste with balsamic vinegar and herbs. Add salt and pepper if necessary.
3

To boil the lasagna, add 1 tablespoon each of salt and olive oil to the boiling water. Add about 3 sheets of lasagna at a time and boil. The olive oil prevents the pasta from sticking to each other.
4

Grease the gratin dish with oil. Layer it first with lasagne, then the cooked lentils, and sprinkle with herb salt and pepper. Place 2 teaspoons each of mascarpone and sour cream on top.
5

Sprinkle with 2 teaspoons Parmesan cheese and pour the tomato sauce over the top. Repeat with two more layers (adjust to the height of your dish).
6

Pour in 3 tablespoons of milk slowly from the edges and cover the dish with aluminum foil. Put the dish in a oven preheated to 200℃.
7

After 15 minutes, remove the aluminum foil and bake for 4 more minutes. Open the oven door and let it stand for 5-10 minutes. This helps set the cheese to make it easier to eat.
8

Instead of mascarpone and sour cream, I used 125 ml double cream. I also used a mixture of pecorino cheese and Parmesan cheese.
9

You could also mix the tomato sauce and cooked lentils beforehand, which is also tasty.
10

For a related recipe, see: 'Mascarpone and Vegetable Lasagna'.
https://cookpad.wasmer.app/us/recipes/146726-mascarpone-and-vegetable-lasagna

Mascarpone and Vegetable Lasagna