Lentil Lasagna

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The cheese sauce made of milk, cheddar, flour and bay leaves.

Lentil sauce: Green lentils, red/ yellow bell peppers, crushed tomatoes and bay leaves. Press it to the bottom of the pan. It looks quite like bolognese, doesn't it?


I cooked the pasta al dente. You can add one or two spoonful more of water to the lentil sauce if you prefer it to be well cooked and "soft".

This Lentil Lasagna would appease to both vegetarians and meat eaters alike. It owes its rich flavor to the herbs and spices. The green lentils also adds an interesting texture to the sauce. Not only can this dish be frozen and reheated, but also can be prepared a few days in advance.

I ran out of suitable baking dish for lasagna and had to make do with a pie dish. If you were like me, simply break the lasagna sheets into appropriate sizes and pieces to fit the dish.

I adjusted the volume and measurement of the ingredients to suit for two persons. Go here for the original.