Print Options:

Lentil lasagna recipe with Indian flavor

Lentil lasagna
Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 1.5 hour Rest Time: 10 min Total Time: 2 hrs
Servings 4
Calories 653
Best Season Summer
For the lentil lasagna
  • 150 grams brown lentils (soak overnight)
  • 330 grams Celery (gross) (peel and cut into 5 mm slices)
  • 160 grams Carrots (peel and cut into 1 cm cubes)
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoon curry powder
  • 1 1/2 teaspoon cumin powde
  • 200 milliliters water
  • 800 milliliters peeled tomatoes, from the jar
  • 1 bay leaf
  • 2 tablespoons tamari (soy sauce)
  • 2 tablespoons yacon syrup
  • 1 large gratin dish (28 x 23 cm)
  • 12 organic corn rice lasagne sheets
  • 2 tablespoons cut basil
  • peanut oil, heat resistance
  • Crystal salt and pepper from the mill
  • For the bechamel sauce
  • 1 teaspoon peanut oil, heat-resistant
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 400 milliliters soy drink
  • 200 milliliters coconut milk
  • 400 milliliters water
  • 5 tablespoons Organic corn (Mix 5 tbsp organic corn starch with 6 tbsp water)
  1. The lenses Drain through a colander, rinse and drain.
  2. Heat some peanut oil in a large saucepan and fry the celery together with the carrots and the drained lentils for 3 minutes. Season with the grated ginger, 1 ½ teaspoon curry, 1 ½ teaspoon cumin, salt and pepper and mix well. Deglaze with 200 ml of water, add 800 ml of peeled tomatoes and the bay leaf and simmer for 35 minutes. Preheat the oven to 180 ° C fan oven; provide a grid.
  3. In the meantime, for the bechamel sauce, heat a saucepan with 1 teaspoon of peanut oil and briefly sauté ½ teaspoon each of curry and turmeric. Deglaze with 400 ml of soy drink, stir in 200 ml of coconut milk and 400 ml of water and bring to the boil once. Then lightly salt and pepper and thicken with 5 tbsp starch.
  4. After the lentil pot has simmered for 35 minutes, remove the bay leaf, stir in 2 tablespoons of tamari and 2 tablespoons of yacon syrup; season with salt and pepper. Then fold in the basil and remove the saucepan from the heat.
  5. Just cover the bottom of the gratin dish with the bechamel sauce, then spread 3 sheets of lasagne on top; cover the upper free edge with pieces of lasagne sheets.
  6. Then pour half of the lentil and vegetable mixture over it; Cover with 3 sheets of lasagne and cover the free edge again.
  7. Spread half of the bechamel sauce on top; Pour the rest of the lentil and vegetable mixture over it and cover with 3 lasagne sheets; cover the free edge again.
  8. Finally, spread the rest of the bechamel sauce on top and bake the lentil lasagna in the oven for 45 minutes.
  9. After approx. 15 minutes the lasagna ends may rise; then simply press it down again with a slotted trowel.
  10. Take the lentil lasagne out of the oven, let it cool down a little and serve sprinkled with 2 tbsp basil.
Nutrition Facts

Serving Size 653 calories

Servings 1

Amount Per Serving
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 92g31%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil lasagna, easy lentil lasagna, lentil lasagna vegan