Yield:6 -8 servings

 500 gr brown lentils

2 onions

2 carrots

2 celery stalks

2 bells pepper yellow and green

2  bottles tomato passata Italian style 750 gr each

2 tomatoes can

4 tbs extra virgin olive oil

2 tsp sea salt 

1 -1\2 tsp berbere’ mix spice ( Find the recipe for berbere’ in the link ) or paprika 

1 tsp ground pink pepper

1 mozzarella cheese (option)

parmiggiano cheese

250 gr dry lasagna sheets

300 ml water

  1. place in a pretty big pot sliced onions  and  olive oil, let it turn gold 
  2. add the carrots and celery chopped and let it go for few minutes
  3. add 500 gr lentils ( better if they were soaked )and the water
  4. add the tomato passata salt and spices and let it cook for 40 minutes till lentils are cooked
  5. in a lasagna tray spread some lentils ragu sauce and then place the lasagna sheets
  6. make another layer with lentils ragu sauce, lasagna sheets and scatter all over stripped peppers
  7. tear the mozzarella into thin strips, then scatter over the top, if you are vegan, like me, drizzle some nutritional yeast flakes instead of cheese, it will be very nice as well 🙂
  8. keep going with the layers till you finish your ingredients
  9. heat oven at 180C /fan 160C/gas 4.  Bake for 45-60 minutes until the top is bubbling and lightly browned.

TIP: Because is so delicious usually I make 2 lasagna tray , if you prefer try 1 lasagna tray with cheese and another replace with nutritional yeast flakes and don’t forget to add water if you need in your lentils ragu sauce, because lasagna sheets are dry and you need a pretty fluid ragu sauce …;-) Buon appetito!!






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