Teenagers are bursting with energy and therefore, require a lot of healthy food and good nutrients throughout the day. A lentil lasagna is just perfect for hungry teenagers. It is not only a filling and nutritious meal, it is filled with taste and flavor. Made with lentils, cauliflower and tomatoes, this vegetarian lasagna is a delicious meal for lunch or dinner. It is also a great dish for people who have an aversion for dairy food. The white sauce used for this lasagna is made with soy milk and cauliflower puree, instead of the regular milk, cheese and flour combination.
Try this healthy Italian meal at home and surprise your family with a tasty recipe. It is ideal for fussy teenagers who hate to try the same food every day. With a little bit of preparation, you can easily churn out mouthwatering lentil lasagna in your kitchen.
Here’s The Recipe For A Healthy Lentil Lasagna:
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Carrot: 1 piece
Tomato: 400 grams
Onion: 1 piece
Celery stick: 1 piece
Lentils: 800 grams
Corn flour: 1 tablespoon
Garlic: 1 clove
Olive oil: 1 tablespoon
Mushroom ketchup: 1 teaspoon
Vegetable stock powder: 1 teaspoon
Oregano: 1 teaspoon
Cauliflower: 2 pieces
Unsweetened Soya milk: 1 tablespoon
Egg-free lasagna sheets: 9 pieces
Nutmeg: a pinch
Method Of Preparation:
Take a pan and heat some olive oil. Add finely chopped onions and stir fry for a few minutes. When it changes color and becomes translucent, add chopped carrots and celery. Stir well and let it cook for 10 to 15 minutes, until it is tender. Add a clove of crushed garlic when the vegetables soften. Cook until it releases a sweet aroma. It is now time to add the canned lentils. Mix it well with the vegetables.
Dissolve corn flour in 2 tablespoon water and add it to the pan. Add chopped tomatoes and a cup of water. Stir well to form avoid lump formation. Now season the gravy with mushroom sauce, vegetable stock powder and oregano. Add in salt and black pepper according to taste. Cover and cook for 15 minutes. Keep stirring the dish in between.
In another bowl or sauce pan, boil water. Add the cauliflower florets to boiling water and cook for 10 minutes. This will soften the florets. However, make sure that the florets retain the bite. Drain the excess water and put it in a blender. Make cauliflower puree. Add soya milk to form a fine paste. Season the cauliflower and soya milk puree with salt and black pepper. Add a pinch of nutmeg for flavor.
In the meanwhile, pre-heat the oven to 180 degree Celsius/ Gas 4. Take a ceramic baking dish of approximately 20cm by 30 cm. Pour one third of the cooked lentil mixture. Cover it with a layer of lasagna sheets. Spread another layer of lentils on it and half the quantity of cauliflower puree. Put another layer of lasagna sheet on top and repeat the same process. Layer it with the remaining lentil and top it up with the rest of the cauliflower puree.
Bake the lentil lasagna in the oven for 35 to 45 minutes. Cover the baking dish with a foil for the first 25 to 35 minutes of cooking. Remove the foil covering for the last 10 minutes. Healthy and tasty lentil lasagna is now ready to be served. Garnish it with a few sprigs of parsley or coriander leaves.