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Vegetarian Lasagna Recipe with Lentils and Coriander

Vegetarian Lasagna Recipe with Lentils and Coriander

This vegetarian lasagna recipe with lentils has Mediterranean influences and is an interesting alternative to other, more typical forms.

The lentils and coriander create a delicious mix that will leave your guests craving for more.

Serves: 6 / Ready in: 1.5 hrs

Great for: vegetarian (vegan)

Ingredients for vegetarian lasagna with lentils:

  • Vegetable oil for greasing
  • 1/2 lb fresh lasagna noodles (whole wheat if possible)
  • 2/3 cup freshly grated cheddar cheese (soy cheese or Daiya cheese for vegan version)
  • 1 cup of red lentils, washed and drained
  • 2 medium onions, peeled and chopped
  • 4 cups boiling water
  • 6 tablespoons olive oil
  • 3 cloves of garlic, peeled and crushed
  • 1 lb fresh mushrooms, sliced
  • 9 tablespoons fresh coriander, chopped
  • 3 tablespoons sweet soy sauce
  • 6 tablespoons tomato paste
  • Salt and fresh ground black pepper

Ingredients for cheese sauce:

  • 1 tablespoon butter (Earth Balance or soy margarine for vegan version)
  • 1/8 cup all-purpose flour
  • 1 cup warm skim milk (soy or rice milk for vegan version)
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup grated mature cheddar cheese (soy cheese or Daiya cheese for vegan version)
  • Salt and fresh ground black pepper

Directions for cheese sauce:

  1. Melt the butter (soy margarine for vegan version) in a saucepan and stir in the flour. Cook for 30 seconds and remove from heat. Stir in the milk, a little at a time, blending well after each pour to prevent lumps.
  2. Return the sauce to medium heat and stir constantly until it thickens and boils. Add mustard and cheese. Season with salt and black pepper to taste. Continue to cook while stirring constantly until cheese has melted.

Directions for vegetarian lasagna with lentils:

  1. Place the lentils and chopped onions in a large saucepan and add the boiling water. Bring to boil, then simmer for about 15 minutes. Drain and set aside.
  2. Preheat the oven to 400 degrees F.
  3. Heat the olive oil in a large frying pan and saute the garlic and coriander for about 1 minute, then add the sliced mushrooms. Cook for about 4 minutes, then add the sweet soy sauce and tomato paste, and season with salt and black pepper to taste.
  4. Add the cooked lentil mixture, stir, and cook gently for about 5 minutes.
  5. To assemble the lasagna, grease a lasagna dish with oil and place a layer of lasagna pasta on the bottom. Spoon some of the lentil mixture evenly over it, then add another layer of lasagna. Continue layering the pasta and lentil mixture until both are used up.
  6. Pour the cheese sauce evenly over the top. Sprinkle the cheddar or vegan cheese over the vegetarian lasagna and bake for about 30-40 minutes, until golden.

Go back to top of Vegetarian Lasagna with Lentils page or move on to Vegetarian Lasagna with Spinach.