Easy lentil lasagna
Active prep time about 15 minutes! This is a simplified version of a Härkis lasagna — I’ve swapped in ingredients that suit me better. It freezes super well — I stocked up on this in the freezer before giving birth. Though I'm still thinking that the mascarpone could maybe be replaced with something less creamy, like ricotta, Turkish yogurt, or cottage cheese! I’ll try it again later.
Servings: 6–8 servings
Tomato Sauce:
3 cans (400 g each) crushed tomatoes (e.g., Mutti)
1 tsp salt
A handful of fresh basil (amount to taste)
Plenty of freshly ground black pepper (to taste)
½–1 tsp chili flakes
1 tbsp olive oil
1 package (380/230g) pre-cooked red lentils
1 onion
(2–3 garlic cloves, if you like garlic)
1 tbsp canola oil for frying
Other ingredients:
250 g mascarpone cheese
70–100 g grated Parmesan
Approx. 9 lasagna sheets
Preparation:
Add the tomatoes, basil, and other spices to a bowl. Let it marinate a bit.
Sauté the onions (and garlic, if using) in canola oil in a pan.
Rinse the lentils and add them to the tomato sauce.
In a baking dish, start with a small amount of tomato sauce on the bottom. Then layer as follows: lasagna sheets, tomato sauce, dollops of mascarpone, and grated Parmesan. Repeat for three layers.
To easily portion the mascarpone into dollops, divide the container into thirds (score lines into the surface) and use two spoons to scoop.
On the top layer, sprinkle a bit more Parmesan generously.
Bake in the middle of the oven at 180°C (356°F) for 40 minutes.
Finally, raise the temperature to 200°C (392°F) with the grill setting for another 10 minutes.
If you don’t have a grill function, switch to fan-forced (convection) mode at 180°C (356°F) for 5 minutes.
