Try this Vegetarian Lasagna recipe, or contribute your own.
Suggest a better descriptionIn a large pot, place the lentils, and add enough water to cover the lentils by about an inch. Cook on medium high heat until tender, about 15 minutes. Drain and rinse.
In a large pan over medium high heat, heat the oil then saute and onion and garlic until soft. Saute the red bell pepper for a few minutes, then add the mushrooms. Cook for a few minutes to soften, then add the lentils. Mix well. Next, stir in the diced tomatoes, tomato paste and oregano. Leave to simmer gently while you make the sauce.
Preheat oven to 350°F.
In a large pan over medium heat, melt the butter then add the flour, whisking well to make a smooth paste. Slowly add the milk, constantly whisking so that the sauce is smooth. Continue to cook for 5 minutes or so, stirring, until the sauce thickens.
In a deep 9"x9" baking dish, spread a thin layer of the vegetable mixture. Place half of the lasagna sheets in the dish, then spoon half of the remaining vegetable mixture on top. Cover that with the remaining lasagna sheets, followed by the remaining vegetable mixture. Pour the sauce on top, then sprinkle the cheddar cheese on top.
Bake uncovered for 20 minutes, then broil for about 5 minutes, until the cheese is browned.
Let sit for 10 minutes before serving.
**This recipe was adapted from The Global Vegetarian Kitchen cookbook
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 480 | ||
Calories from Fat: 271 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 187.5mg | 6 % | |
Potassium 642.6mg | 17 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 19.4g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 480
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