Directions
- 1Sauté onion and garlic in oil for 4-5 minutes.
- 2Add drained and rinsed lentils.
- 3Add tomato paste and balsamic vinegar. Let it cook for 2-3 minutes.
- 4Add tomato sauce and water. Season with salt, pepper, sugar, and Italian herbs.
- 5Break lasagna sheets and add to sauce. Stir and cook for 15-20 minutes on medium heat, stirring occasionally.
- 6Finish with vegan cream.
- 7Serve with vegan parmesan.
Ingredients
- 1 onion
- 2 garlic cloves
- 200 g brown lentils
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 650 ml tomato sauce
- 500 ml water
- 0 salt
- 0 pepper
- 1 pinch sugar
- 2 tsp dried Italian herbs
- 180 g lasagna sheets
- 0 vegan cream
- 0 vegan parmesan
Equipment
frying panknifegraterspatulameasuring cup
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