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Vegan Lentil Lasagna

Name: Vegan Lentil Lasagna
Ingredients: 250g cooked red lentils; 12 lasagna sheets; 1/2 zucchini; 2-3 tablespoons olive oil for stir frying with the lentils on the stove and the tomato sauce; 1 large red onion; 50g sweet peas; 2 small garlic cloves; 2 tablespoons dried basil; 2 tablespoon dried oregano; 1 tablespoons italian herbs; 250g crushed tomatoes; 2-3 tablespoons tomato paste; salt and pepper to taste; vegan cheese of your choice

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Ingredients

250g cooked red lentils
12 lasagna sheets
1/2 zucchini
2-3 tablespoons olive oil for stir frying with the lentils on the stove and the tomato sauce
1 large red onion
50g sweet peas
2 small garlic cloves
2 tablespoons dried basil
2 tablespoon dried oregano
1 tablespoons italian herbs
250g crushed tomatoes
2-3 tablespoons tomato paste
salt and pepper to taste
vegan cheese of your choice

Preparation

In a pot sauté with oil the onions, garlic, sweet peas and zucchini
In a separate pot cook the lentils with the italian herbs and also with a bit of oil
Add to the sauté pot the crushed tomatoes and tomato paste add the other herbs, salt and pepper to taste
Next, add the cooked lentils to the tomato pot sauce
In a baking pan prepare the lasagna pasta and make sure to put them for a few minutes in medium warm water in order to have them a bit softer when placing on the baking pan! First, one layer of pasta, than a lentil and tomato sauce layer another layer of noodles and another layer of lentil and tomato sauce
And so on until you don't have any sauce left! It's important to cover the lasagna completely as well as the pasta otherwise the noodles will still be hard after taking out of the oven
Finally, cover the lasagna with some vegan cheese slices of your choice! Bake in the oven for around 30-35mins at 200°C

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