- by Martina Bin
- 05 Jun 2017
GF Green Lentil Vegetarian Lasagna
Craving lasagne and do not want to compromise with gluten? We have a gluten free green lentil based lasagne for your next recipe! Simple, easy and delicious. Very low in carbs and higher in protein
The Explore Cuisine green lentil base lasagna has made a big difference in my cooking, not only I can finally satisfy my Italian sweet spot for lasagna ;) without compromising on gluten, it is also a real palate pleasure and so easy to cook.. look no further for your next gluten free lasagna!!!
No need to pre-soak the pasta, just compose your dish layer after layer and bake.
So, how will you prepare it? Vegetarian, paleo, vegan, raw? Let us know!
My simple recipe, easy and turns out delicious.... well, Eat FRESH's veggies played their role!
GF Green Lentil Vegetarian Lasagna Recipe
Serves 2 Generous Portions
- 4 green lentil pasta sheets
- 1 cup of tomato sauce (homemade or canned or ready made)
- 1 zucchini, 1 big carrot (try our new Karuda Shin carrots), a few white bottom mushrooms
- extra virgin cold pressed olive oil
- 1 spoon of parmesan cheese
- oregano (optional)
If your tomato sauce is not seasoned, I'll suggest to sauté with olive oil and onion, and a final sprinkle of oregano; alternatively, adjust with salt and peeper only
Slice the zucchini horizontally, shred the carrot and slice the mushrooms. Set aside. You do not need to cook them at this point!
Choose a glass container (or oven friendly container) of a similar size of the green lentil pasta sheet, if you are increasing the portion for a family meal, just make sure the multiple sheet of pasta lie close to each other and fill in your container.
Start with a layer of tomato sauce, this will prevent the pasta to overcooking or get burn in the oven, be generous!
Add your first layer of pasta, follow with a layer of zucchini, adding salt, pepper and a bit of olive oil.
Go ahead with the second layer of pasta, followed by shredded carrots (if I would revise something of the recipe, maybe I would sauté the carrots with leek in advance, anyway they were good!)
Add your third layer of pasta and then mushrooms.
The final layer of pasta should be cover with abundant tomato sauce, a good quantity of parmesan cheese and olive oil.
Cover the lasagna container with a glass lid (or another oven friendly material) and cook for 45 minutes at 200 C.
You can also uncover for the last 5-10 minutes to make some yummy cheesy crost.
Serve and enjoy!
PS: if any leftover (!) it keeps well in the fridge for 2-3 days, unlimited in freezer ;)
This entry was posted in on June 5, 2017 by Eat FRESH.