Lentil Lasagna

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Lentil Sauce:

1 quart vegetable stock

2 bay leaves

4 sprigs fresh thyme

2 strips of lemon zest cut with a vegetable peeler

2 cloves garlic, minced

1 lb. Du Puy lentils

salt and pepper; to taste

6 cups tomato sauce

Bechamel Sauce:

4 tablespoons butter

1 small onion, small dice

1/4 tsp ground cloves

1/4 tsp. dried thyme

6 tablespoons flour

1 quart whole milk

1 cup heavy cream

1/2 lb. grated Fontina cheese

1/8 lb. Pecorino Romano

1/8 lb. Parmesan

salt, pepper, cayenne and nutmeg to taste

1 1/2 lbs. fresh pasta sheets, uncooked

If making your own fresh pasta roll out to #5 on you pasta sheeter.

Preheat oven to 375 degrees. Lightly oil a 8×12 inch deep baking dish(6 quart).

In a medium size heavy bottomed pan add stock, lemon zest, thyme and bay leaves; bring to boil. Add the lentils; bring to boil, simmer and cover for 30 minutes. Season with salt and pepper and remove the zest,onion,bay leaves and thyme sprigs.  Cover add cook lentil on a simmer for another 20 minutes.  Remove cover and add the tomato sauce; bring to boil and reduce to simmer for 20 minutes or until lentils are tender and sauce is thick. Stir occasionally, carefully as to not break up lentils. Remove from heat and allow to cool while preparing bechamel sauce.

In a heavy bottomed medium size pot add the butter, onions, cloves and thyme; cook together until the onions are transparent but not brown. Stir in the flour and cook until very lightly browned. Pour in the milk and cream while whisking . Bring to boil; reduce to simmer and cook for 15 minutes , continue stirring. Remove from heat and stir in all but a couple of handfuls for the top. Season to taste with the cayenne ,nutmeg and salt and pepper. Set aside.

Place some bechamel sauce on the bottom of the baking dish. Coat the sides with the sauce. Overlapping slightly with pasta sheets overhanging, cover the bottom. Add about 1/3 of the lentil sauce on top of pasta layer. Top lentil sauce with a sheet of pasta that fits the inside of the baking dish. Pour some of the bechamel sauce over that pasta layer. Repeat until baking dish is full. Last layer should be pasta sheet that fits the inside of the baking dish with pasta that is over hanging the edge , bring over the top of the last pasta sheet and tuck in. Pour remaining bechamel sauce over the top and sprinkle evenly the reserved cheese over the top. Bake for 45 minutes or until bubbly and golden and allow to set 20 minutes before serving.

10 thoughts on “Lentil Lasagna

  1. That is so interesting! Never thought of it… maybe then my husband will enjoy lasagna. We have a thousand kinds of lentils at home, I’m definitely going to try this sometime.

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