Family style lentil lasagne

CategoryDifficultyBeginner

Yields8 Servings
Prep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

Green lentils
 1 cup green lentils
 2 cups water
 1 Vegetable bouillon powder
Lasagna filling
 2 tbsp oil
 1 onion
 2 medium carrots
 300 g mushrooms
 2 cloves of garlic
 2 cans of chopped tomatoes
 300 ml tomato passata
 1 tbsp tomato paste
 1 cup red lentils
 1 tsp paprika powder
 1 tsp onion powder
 1 tsp italian garlic blend
 ½ tsp cumin powder
 ½ tsp chili powder
 2 tsp italian herbs
 salt and pepper to taste
Gluten-free bechamel sauce
 2 tbsp oil
 3 tbsp Bobs red mill 1-to-1 baking flour
 2 cups unsweetened soya milk
 ½ cup shredded vegan cheese
 salt and pepper to taste
Other
 12 sheets of gluten-free lasagna sheets
 2 tbsp nutritional yeast (optional)

Green lentils in the Instant Pot
1

Making Instant Pot lentils is one of the easier things you can make in your Instant Pot.

2

Start by washing and rinsing the lentils. Pour into the Instant Pot, add 2 cups of water and 1 tbsp of vegetable bouillon powder.

3

Set the Instant Pot to pressure cook for 10 minutes. Once the cooking time is over, allow the Instant Pot to naturally release the pressure. That takes about 10 minutes or so.

4

Green lentils are pretty versatile, so if you want to use them in a salad or wrap, cook them for about 6-8 minutes in the Instant Pot (Manual/Pressure Cook setting, at high pressure) to keep them whole and on the firmer side. If you want them a little softer, 10 minutes is a perfect time.

Making the lasagna
5

Chop the vegetables finely.

6

7

Heat oil in the Instant Pot and sautΓ© the onions, carrots, mushrooms and garlic cloves for a few minutes or until softened.

8

Add chopped tomatoes, passata, tomato paste, herbs and spices. Stir until well combined.

9

Add the red and green lentils and combine well. Close the instant pot and set to pressure cook for 10 minutes.

Vegan and gluten-free bechamel sauce
10

Heat 2 tbsp of oil on a casserole. Add the flour and stir well.

11

Gradually add the soya milk and stir well.

12

Add 1/2 bag of vegan grated mozzarella cheese and 2 tbsp of nutritional yeast if preferred.

Assembling
13

In a deep baking pan put the first layer of lentil lasagna sauce.

14

Add a layer of gluten-free lasagna sheets

15

Followed by a layer of bechamel sauce

16

For the final layers add a layer of bechamel sauce and sprinkle the rest of the vegan mozzarella cheese on top and bake for 30 minutes or until the cheese has melted and the lasagna sheets have softened.

Ingredients

Green lentils
 1 cup green lentils
 2 cups water
 1 Vegetable bouillon powder
Lasagna filling
 2 tbsp oil
 1 onion
 2 medium carrots
 300 g mushrooms
 2 cloves of garlic
 2 cans of chopped tomatoes
 300 ml tomato passata
 1 tbsp tomato paste
 1 cup red lentils
 1 tsp paprika powder
 1 tsp onion powder
 1 tsp italian garlic blend
 ½ tsp cumin powder
 ½ tsp chili powder
 2 tsp italian herbs
 salt and pepper to taste
Gluten-free bechamel sauce
 2 tbsp oil
 3 tbsp Bobs red mill 1-to-1 baking flour
 2 cups unsweetened soya milk
 ½ cup shredded vegan cheese
 salt and pepper to taste
Other
 12 sheets of gluten-free lasagna sheets
 2 tbsp nutritional yeast (optional)

Directions

Green lentils in the Instant Pot
1

Making Instant Pot lentils is one of the easier things you can make in your Instant Pot.

2

Start by washing and rinsing the lentils. Pour into the Instant Pot, add 2 cups of water and 1 tbsp of vegetable bouillon powder.

3

Set the Instant Pot to pressure cook for 10 minutes. Once the cooking time is over, allow the Instant Pot to naturally release the pressure. That takes about 10 minutes or so.

4

Green lentils are pretty versatile, so if you want to use them in a salad or wrap, cook them for about 6-8 minutes in the Instant Pot (Manual/Pressure Cook setting, at high pressure) to keep them whole and on the firmer side. If you want them a little softer, 10 minutes is a perfect time.

Making the lasagna
5

Chop the vegetables finely.

6

7

Heat oil in the Instant Pot and sautΓ© the onions, carrots, mushrooms and garlic cloves for a few minutes or until softened.

8

Add chopped tomatoes, passata, tomato paste, herbs and spices. Stir until well combined.

9

Add the red and green lentils and combine well. Close the instant pot and set to pressure cook for 10 minutes.

Vegan and gluten-free bechamel sauce
10

Heat 2 tbsp of oil on a casserole. Add the flour and stir well.

11

Gradually add the soya milk and stir well.

12

Add 1/2 bag of vegan grated mozzarella cheese and 2 tbsp of nutritional yeast if preferred.

Assembling
13

In a deep baking pan put the first layer of lentil lasagna sauce.

14

Add a layer of gluten-free lasagna sheets

15

Followed by a layer of bechamel sauce

16

For the final layers add a layer of bechamel sauce and sprinkle the rest of the vegan mozzarella cheese on top and bake for 30 minutes or until the cheese has melted and the lasagna sheets have softened.

Family style lentil lasagne

Comments are closed.