Zucchini and lentil lasagna
Course: dinner, RecipesServings
8
servingsPrep time
55
minutesCooking time
30
minutesTotal time
1
minuteThis lasagna recipe uses no pasta and little cheese and is more satisfying than any other lasagna and includes lentils for a protein boost!
Ingredients
- Lasagna
1kg zucchini (approx. 3 pieces of medium size)
4 tomatoes
300g red lentils
Olive oil
4 cloves of garlic
750ml milk or alternative milk
100g butter, margarine or 80ml sunflower oil
Flour
100g grated cheese
Pepper, salt
- Breading
1 egg and a spoon of milk (some plant milk, 1 tsp egg replacer powder, or soya flour can be substituted)
Breadcrumbs
Directions
- Wash the red lentils and cook them in twice the amount of water until they are soft. Season with salt, pepper, and 2 cloves of crushed garlic. Add enough olive oil to make a spreadable mixture.
- Cut the zucchini into 1cm slices, toss in the egg mix and the breadcrumbs. In batches, fry in oil until golden brown.
- At the same time, make the béchamel sauce in a separate sauce pan. Heat the butter/oil then sprinkle in 2 tbsp flour and whisk to mix. Add the milk and cook briefly, stirring, until a thick mixture. Season to taste with salt, pepper, spices, and the remaining garlic.
- Cut the tomatoes into thin slices.
- Alternate layers of béchamel sauce, zucchini slices, soft lentils, and tomatoes in a baking dish. Sprinkle the top layer of tomatoes with cheese.
- Bake in the preheated oven for approx. 30 minutes at 175 degrees until the cheese on top is golden brown.