Lentil lasagna

Legume lasagna

We go there with a recipe that the kids will thank us for. We will use the lentils that we have left as if it were a meat ragout, to make a delicious and original lasagna.

Normally, when there are leftovers lentils at home, I usually puree. But this time I have gone further and have transformed them into that dish that everyone likes so much: Lasagna.

If you have a Thermomix-type kitchen robot you can take advantage of it to prepare the bechamel. If not, you will have to make this sauce in a saucepan, in the traditional way.

Lentil lasagna
A delicious harvest recipe.
Kitchen: Modern
Recipe type: Pasta
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
  • 1 liter of milk
  • 50 butter g
  • 100 g flour
  • 1 teaspoon of salt
  • Nutmeg
  • Leftover stewed lentils
  • Some plates of lasagna
  • Mozzarella
  1. We can prepare the bechamel in Thermomix (if we have it) putting all the ingredients of the bechamel in the glass (flour, butter, milk, salt and nutmeg) and programming 12 minutes, 100º, speed 3.
  2. If we do not have thermormix, we put the butter in a large saucepan and let it melt. Once melted, add the flour and sauté it for approximately two minutes.
  3. We are adding the milk, little by little, stirring at all times to avoid lumps from forming.
  4. When we have it done we are going to assemble the lasagna.
  5. We put bechamel in a baking dish.
  6. We cover with some sheets of pasta and put tomato sauce on the pasta.
  7. Now we put a few tablespoons of lentils already cooked.
  8. We put another layer of pasta and cover with béchamel.
  9. We repeat the layers and finish with the rest of the béchamel that we have left over.
  10. We put the mozzarella in pieces on the surface.
  11. Bake at 180º for approximately 20 minutes.
Nutritional information per serving
Calories: 450


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