Layered Lentil Lasagne

Number of Portions:

4 servings

Ingredients:

– 1 cup red lentils
– 2 large peppers, any color (diced)
– 9 lasagne sheets

Optional Extra

Ingredients:

– 1 cup sliced mushrooms
– 1 zucchini, thinly sliced
– 1 cup shredded mozzarella cheese

Preparation & Cooking Time:

30 minutes

Method:

1. Preheat the oven to 180°C (350°F).
2. Cook the red lentils according to the package instructions.
3. In a separate pan, sauté the diced peppers until slightly softened.
4. Optional: Sauté the mushrooms and zucchini for added flavor and texture.
5. In a baking dish, spread a thin layer of cooked red lentils.
6. Add a layer of cooked peppers (and optional mushrooms or zucchini).
7. Top with a layer of lasagne sheets. Repeat the layers until ingredients are used up, finishing with a layer of lasagne sheets.
8. Sprinkle shredded mozzarella cheese on top (optional).
9. Cover the dish with foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the lasagne sheets are cooked and the cheese is golden and bubbly.
11. Allow the lasagne to cool slightly before serving.

Equipment Needed:

– Saucepan
– Frying pan
– Baking dish
– Aluminum foil
– Oven

Nutritional Information Per Serving:

– Calories: 325
– Fat: 2g
– Carbohydrates: 63g
– Protein: 19g
– Fiber: 12g