Red Lentil and Ricotta Lasagne Recipe

How to Make Red Lentil and Ricotta Lasagne?

 

Serve: 3
 

Ingredients:

  • 1/4 cup / 62.5 g / 2 oz red lentils

  • 1 teaspoon olive oil

  • 1 medium onion, chopped

  • 1 garlic clove, crushed

  • 1/2 small red bell pepper, chopped

  • 1 zucchini, sliced

  • 1/2 celery stick, sliced

  • 425 g / 14 oz can chopped tomatoes

  • 1 tablespoon tomato paste

  • 1/2 teaspoon dried oregano

  • 3/4 cup / 185 ml / 6 fl oz water

  • 175 g / 6 oz ricotta cheese

  • 6 fresh lasagne sheets

  • 30 g / 1 oz reduced-fat cheese, grated

    For white sauce:

  • 20 g / 1 1/4 oz cornflour

  • 1 1/2 cups / 375 ml / 12 fl oz skim milk

  • 1/4 onion

  • 1/4 teaspoon ground nutmeg

  • freshly ground black pepper

Preparation:

  1. Bring a pan of water to a boil. Soak the lentils in the boiling water. Cover for 40 minutes and drain.

  2. While waiting, heat the oil in a large pan. Add in the onion and garlic. Cook for 1 1/2 minutes.

  3. Add in the bell pepper, zucchini and celery to the pan and cook for further 2 minutes.

  4. Add in the soaked lentils, tomato, tomato paste, oregano and water. Bring the mixture to a boil, while stirring occasionally, then reduce the heat and simmer for 25 minutes. Make sure the lentils are tender.

  5. To prepare the white sauce, dissolve the cornflour in 2 tablespoons of the milk until blended.

  6. Pour in the remaining milk to the pan. Add in the onion and stir over the low heat. Bring the mixture to a boil and until thickened.

  7. Add in the nutmeg and pepper to the milk mixture. Cook over the low heat for 3-4 minutes, then discard the onion.

  8. Mix the ricotta cheese with 1/4 cup / 62.5 ml / 2 fl oz of the white sauce and beat.

  9. Preheat the oven to 180C / 350F.

  10. Spread one-third of the lentil mixture over the base of a 1.5-litre / 6-cup capacity ovenproof dish. Cover with a layer of lasagne sheets.

  11. Spread another third of the lentil mixture over the pasta, then spread the ricotta evenly over the top. Follow with another layer of lasagne, then the remaining lentils. Pour the white sauce evenly over the top.

  12. Sprinkle with the grated cheese. Transfer to the oven and bake for approximately 45 minutes, covering loosely with foil if the top starts to brown too much.

  13. Remove from the oven. Let cool for about 10 minutes. Cut and serve.

Nutrition per serving:

  • 470 kcalories, protein 25 g, fat 10 g, carbohydrate 60 g, dietary fiber 10 g, cholesterol 40 mg

More Low Fat Recipes


Copyright © 2010-2017 101HealthyRecipes.com. All Rights Reserved

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy