Vegetarian Lentil And Bean Lasagne Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions, garlic, and carrots, and cook until softened.
• STEP 3.Add lentils, beans, tomato sauce, vegetable broth, and Italian seasoning to the skillet. Simmer for 15-20 minutes, or until the lentils are tender.
• STEP 4.In a separate bowl, mix together ricotta cheese, egg, and grated Parmesan cheese.
• STEP 5.Spread a thin layer of the lentil and bean mixture on the bottom of the baking dish. Top with a layer of lasagne noodles, followed by a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used, ending with a layer of ricotta cheese mixture on top.
• STEP 6.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the lasagne noodles are cooked through and the cheese is melted and bubbly.
• STEP 7.Let the lasagne cool for a few minutes before serving. Serve with a side salad and garlic bread.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any type of lentils and beans you prefer for this recipe.
• Feel free to add additional vegetables, such as bell peppers or zucchini, to the lentil and bean mixture for extra flavor and nutrition.
• If you don't have ricotta cheese, you can substitute it with cottage cheese or a mixture of cream cheese and Greek yogurt.
• To make this recipe vegan, use dairy-free cheese and omit the egg from the ricotta cheese mixture.

Storage and Serving

• Serve the lentil and bean lasagne hot, straight from the oven.
• Leftovers can be reheated in the microwave or oven.
• Serve with a side salad and garlic bread for a complete meal.