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Carrot and Red Lentil Lasagna

Vegetarian Lasagna Public
Course: Main course
Preparation time: 0 minutes
Energy: 540 kcal / serving

Instructions

  • 1.   Cut carrots into cubes. Sauté with garlic and olive oil for 5 minutes.
  • 2.   Add lentils and double the amount of water. Sauté for 20 minutes.
    Blend with sun-dried tomatoes.
  • 3.   Alternate layers of the blended mixture, tomato basil sauce, and Parmesan cheese.
  • 4.   Bake for 30 minutes.

Ingredients for servings

  • 4 carrots
  • 2 garlic cloves
  • 3 tablespoon of olive oil
  • 1 teaspoon of Provence herb
  • 150 g of red lentil
  • 10 dried tomatoes
  • 1 tablespoon of mustard
  • 500 ml of tomato sauce
  • 1 basil
  • 1 parmesan
  • 9 lasagna sheets

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    540 kcal
    27 %
  • Fat
    13,2 g
    19 %
  • of which saturated
    2,09 g
    10 %
  • Carbohydrates
    78,99 g
    30 %
  • of which sugar
    26,47 g
    29 %
  • Protein
    24,37 g
    49 %
  • Fibers
    17,1 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.