Creamy Red Pepper Lentil Lasagna (vegbweb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 314.6
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 464.7 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 11.5 g
- Protein: 14.4 g
View full nutritional breakdown of Creamy Red Pepper Lentil Lasagna (vegbweb) calories by ingredient
Introduction
A creamy, vegan lasagna with red peppers and red lentil filling, adapted from VegWeb's recipe. A creamy, vegan lasagna with red peppers and red lentil filling, adapted from VegWeb's recipe.Number of Servings: 8
Ingredients
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12 lasagna noodles
2 (15 ounce) cans red lentils, drained
2 red bell peppers, chopped
1 onion, chopped
oil, as needed
4 cups tomato pasta sauce (I use the Whole Foods store brand)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
salt and pepper, to taste
3 tablespoons vegan butter (I use Earth Balance)
2 tablespoons flour, plus more as needed
2 cups nondairy milk, divided
Tips
I sometimes sprinkle vegan parmesan or nooch on before baking for a cheesy, crispy top.
Directions
1. Preheat oven to 325 degrees F. Cook lasagna noodles according to package directions. Some need to be boiled and some don't. Boil lentils with water in a medium sized pot for 30 minutes.
2. While lentils are cooking, fry the onion and red pepper until onion becomes translucent (approx 6-8 minutes). Drain and rinse the lentils when done, then add them to the pan with the veggies.
3. Add the tomato sauce and spices, then cook the mixture for a few minutes. Put a thin layer of tomato sauce on your lasagna baking pan (approximately 9 x13"). To assemble your lasagna, put a layer of noodles, a layer of the lentil mixture, a layer of noodles, a layer of the lentil muxture, then top with a layer of noodles.
4. Next, prepare the white sauce for the topping. In a small sauce pan, melt vegan butter. When it is melted, remove from heat and add flour, and mix well. Add flour as needed until you get a thick creamy sauce. Add 1 cup milk, stir well, and heat on medium-high heat. Constantly stir.
5. When the sauce starts to thicken, add the second cup of milk. Keep stirring until the saucer starts to thicken, then reduce heat and let sit for 2-3 minutes, stirring occasionally. When the sauce is a think alfredo like texture, pour over the top of the lasagna. Bake for about 1 hour. Be careful not to burn, or let the top get brown.
I sprinkle on parsley before serving for visual effect. Mushrooms go well in this dish as well.
Serving Size: makes 6 entree-size servings
2. While lentils are cooking, fry the onion and red pepper until onion becomes translucent (approx 6-8 minutes). Drain and rinse the lentils when done, then add them to the pan with the veggies.
3. Add the tomato sauce and spices, then cook the mixture for a few minutes. Put a thin layer of tomato sauce on your lasagna baking pan (approximately 9 x13"). To assemble your lasagna, put a layer of noodles, a layer of the lentil mixture, a layer of noodles, a layer of the lentil muxture, then top with a layer of noodles.
4. Next, prepare the white sauce for the topping. In a small sauce pan, melt vegan butter. When it is melted, remove from heat and add flour, and mix well. Add flour as needed until you get a thick creamy sauce. Add 1 cup milk, stir well, and heat on medium-high heat. Constantly stir.
5. When the sauce starts to thicken, add the second cup of milk. Keep stirring until the saucer starts to thicken, then reduce heat and let sit for 2-3 minutes, stirring occasionally. When the sauce is a think alfredo like texture, pour over the top of the lasagna. Bake for about 1 hour. Be careful not to burn, or let the top get brown.
I sprinkle on parsley before serving for visual effect. Mushrooms go well in this dish as well.
Serving Size: makes 6 entree-size servings