Lentil Lasagna.

Ingredients of Lentil Lasagna

1. Prepare of No boil lasagna noodles, dry.
2. You need of Béchamel.
3. You need 2-3 tbsp of margarine.
4. It’s 1/2 cup of AP flour.
5. Prepare 1 L of soy milk.
6. You need of To taste: salt, pepper, nutmeg.
7. You need of Lentil Bolognaise Sauce.
8. It’s 1 tbsp of olive oil.
9. You need 1 of onion, diced.
10. You need 4 cloves of garlic, crushed.
11. You need 1/4 of red wine.
12. Prepare 600 g of tomato sauce, unseasoned.
13. Prepare 3/4 cup of water (adjust quantity).
14. Prepare 3/4 cup of red lentils, dry.
15. It’s 2 tsp of sugar or to taste.
16. You need of Seasoning: salt, pepper, chili flakes, Italian herbs, cumin.
17. It’s Splash of soy sauce.
18. Prepare Splash of balsamic vinegar.

Lentil Lasagna instructions

1. Prepare the bolognaise sauce: Fry onion in olive oil until translucent then add garlic. After about 1 min, deglaze the pan with wine. Add all remaining sauce ingredients except vinegar. Cook for about 20 min or until lentils are falling apart and sauce is reduced. Add vinegar at the end..
2. Prepare the béchamel: melt margarine in a pot over low heat. Add flour and whisk. After about 30 sec to a minute, add the soy milk very very slowly. Whisk vigorously to prevent clumps from forming. Season to taste. Cook until béchamel is thick (15 min approximately)..
3. To assemble: add a small laddle of béchamel in the bottom of a baking dish, then layer noodles, lentil mixture and béchamel. Repeat as needed..
4. Bake at 180°C covered for 30 min, then take off the aluminum foil and bake for 10 min at 210°C. Serve warm. Enjoy :).