Canadian Lentil Lasagna
A hearty Canadian-inspired twist on the classic lasagna, featuring lentils and layers of flavor.
Ingredients
- ●1 cup, dried Lentils
- ●8-10 sheets Lasagna Noodles
- ●2 cups Vegetable Broth
- ●2 tablespoons Olive Oil
- ●1 medium, chopped Onion
- ●2 medium, chopped Carrots
- ●1 cup, sliced Mushrooms
- ●2 tablespoons Tomato Paste
- ●1 can (14.5 oz) Diced Tomatoes
- ●1/2 cup, grated Parmesan Cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lentils according to package instructions. Drain and set aside.
- 3
Sauté chopped onion, carrots, and mushrooms in olive oil until tender.
- 4
Add tomato paste and cook for 1 minute.
- 5
Stir in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- 6
Combine cooked lentils, tomato mixture, and diced tomatoes. Season with salt and pepper.
- 7
Cook lasagna noodles according to package instructions. Drain and set aside.
- 8
Spread a layer of the lentil mixture in the bottom of a 9x13-inch baking dish.
- 9
Arrange 4 lasagna noodles on top of the lentil mixture.
- 10
Sprinkle with Parmesan cheese. Repeat layers two more times, ending with a layer of noodles on top.
- 11
Cover with aluminum foil and bake for 30 minutes.
- 12
Remove foil and bake for an additional 10-15 minutes, or until golden brown.