Quick and Easy Lentil Mushroom Lasagna
Ingredients
- 1 tablespoon Monini Delicato Extra Virgin Olive Oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups chopped mushrooms
- 1 1/2 cups chopped or diced tomatoes
- 650g tomato sauce
- 1 3/4 cups cooked or canned brown lentils
- 1/2 teaspoon sweet paprika
- 1 teaspoon dried oregano
- Fresh basil leaves
- Salt and pepper, to taste
- 8 lasagna sheets
- 2 cups shredded cheese of your choice
Preparation
Preheat oven to 180°C and grease a baking dish.
In a deep large frying pan, heat Monini Delicato Extra Virgin Olive Oil and add onions. Cook for 5 minutes or until onions are golden brown.
Add in garlic and cook for another minute.
Add in mushrooms and cook for 15 minutes or until mushrooms are tender and all the water has evaporated.
Add in diced tomatoes, tomato sauce, sweet paprika, dried oregano, and fresh basil. Stir through and cook for 5 minutes.
Stir in lentils and lower the heat. Cover the pan and let the sauce simmer for 10 minutes, stirring occasionally until it thickens.
Assemble the lasagna starting with 2 lasagna sheets at the bottom of the dish.
Add a layer of the lentil sauce and cheese, then repeat layering, finishing with the cheese layer.
Bake for 30 minutes. If it starts browning too much, cover loosely with foil after 20 minutes.
Remove from the oven, set aside for 10 minutes before serving. Enjoy!