Lasagne without lasagne!
This recipe will not make you regret the traditional lasagne, because it is just as tasty but much lighter. It is a perfect dish for a lazy Sunday spent at home when you would like one of those recipes that by magic are given to the oven, the ultimate guardian of cooking in the kitchen. And this is the story of any Sunday of mine in winter when the window whispers to you to stay at home and enjoy yourself. I chose red lentils precisely to make this recipe even faster, as the cooking times of this type of lentils are incredibly short. Lentils are one of my favorite legumes and this season they can brighten the table in different types of preparation: as a soup, like a bisque, or, as in this case, a vegan variant of the ragù. Roasted slices of courgettes and aubergines will be the layer for our vegetable lasagne.
The frost performs its secret ministry, Unhelped by any wind.
Samuel Taylor Coleridge
Vegan Lasagne
Ingredients
- 700ml tomato sauce
- 2 courgettes
- 1 or 2 aubergines
- 1 onion and 2 garlic cloves
- 1 cup red lentils
- chili
- salt & pepper
- olive oil
- fresh basil
- nutritional yeast
- breadcrumbs
Directions
- preheat the oven to 180°
- peel the aubergine
- slice the courgettes and the aubergine lengthwise
- sprinkle salt & pepper and bake for 20 minutes
- cook 1 cup of red lentils on 3 cups water with 1 tsp salt
- sauté onion and garlic on a pan with 2 tbs olive oil
- add the tomato sauce and let it cook to low heat for 10 min.
- add salt, pepper, 1 chili
- add the cooked lentils, 1 tbs soy sauce and let it cook for other 10 min.
- grease a baking tin with oil
- sprinkle breadcrumbs
- start with a layer of courgette and aubergine
- continue with the second layer of vegan lentils ragù adding some basil leaves
- finish with a layer of ragù, sprinkle a mixture of nutritional yeast and breadcrumbs
- add olive oil and bake for about 20 min.
