Vegetarian lasagna
Prep Time
Cooking Mode
10 mL (2 tsp.) tsp. olive oil
1 onion
1 stalk celery
1 zucchini
1 tin of 540 mL/19 oz. oz diced tomatoes drained
250 mL (1 cup) cup chili sauce
30 mL (2 tbsp.) tbsp. tomato paste
1 pinch sugar
1 mL (¼ tsp.) tsp. hot pepper flakes
to taste salt
to taste pepper
250 mL (1 cup) cup tinned lentils drained
15 mL (1 tbsp.) tbsp. Italian herbs or blend of dried basil and oregano basil
30 mL (2 tbsp.) Tbsp olive oil
2 large eggplants
to taste salt (½ in.)
to taste pepper
1 container (300 g) partly skimmed ricotta cheese
180 mL (¾ cup) cup Sensations by Compliments Italian-Style Shredded Cheese Blend
180 mL (¾ cup) Sensations by Compliments Italian-Style Shredded Cheese Blend
10 mL (2 tsp.) tsp. olive oil
1 onion
1 stalk celery
1 zucchini
1 tin of 540 mL/19 oz. oz diced tomatoes drained
250 mL (1 cup) cup chili sauce
30 mL (2 tbsp.) tbsp. tomato paste
1 pinch sugar
1 mL (¼ tsp.) tsp. hot pepper flakes
to taste salt
to taste pepper
250 mL (1 cup) cup tinned lentils drained
15 mL (1 tbsp.) tbsp. Italian herbs or blend of dried basil and oregano basil
30 mL (2 tbsp.) Tbsp olive oil
2 large eggplants
to taste salt (½ in.)
to taste pepper
1 container (300 g) partly skimmed ricotta cheese
180 mL (¾ cup) cup Sensations by Compliments Italian-Style Shredded Cheese Blend
180 mL (¾ cup) Sensations by Compliments Italian-Style Shredded Cheese Blend
Directions
1Heat the oil in a saucepan over medium-high heat. Stir in onion, celery, and zucchini. Fry until vegetables are tender and liquid from zucchini has evaporated.
2Add tomatoes, chili sauce, tomato paste, sugar, and hot pepper flakes. Season with salt and pepper. Reduce heat to medium-low and simmer uncovered for about 25 minutes or until sauce has thickened. Add the lentils and herbs. Set aside.
3Preheat broiler.
4Brush eggplant slices lightly with oil. Add salt and pepper to taste. Place on a baking sheet and broil for about to 4 minutes per side. Repeat as needed. Set aside.
5Preheat oven to190°C (375°F).
6Cover the bottom of a lasagna dish measuring approximately 20cm x 28cm x 5cm (8 in. x 11 in. x 2 in.), with a thin layer of tomato sauce. Cover with a layer of grilled eggplant. Pour in half the tomato sauce, then cover with another layer of grilled eggplant. Spread the ricotta cheese. Salt and pepper to taste. Cover with another layer of eggplant. Pour in the rest of the tomato sauce, then cover with a final layer of eggplant. Spread the grated cheese mix over top.
7Cook in oven for 25 minutes or until cheese is golden and sauce boils.
8Serve lentil and vegetable tomato sauce on your favourite pastas for delicious
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Personal Note
Personal Note