Who said a healthy version of lasagna does not exit?! Instead of the usual pasta layers, this recipe uses colorful vegetables, so it leaves you feeling much lighter but totally satisfied.
WHAT YOU NEED
80 g Puy lentils
4 tbsp olive oil
2 tomatoes, roughly chopped
1 garlic clove, sliced
1 beetroot, cut into small dice
½ tsp soy sauce
1 tsp garlic powder
Pinch of ground cumin
2 tbsp water
400 g eggplants, thinly sliced lengthways
300 g zucchinis, thinly sliced lengthways
Place the lentils in a small pan, cover with water, bring to a boil then simmer for 10-15 minutes until al dente. Drain and set aside. At the same time, place the beetroot in a pan, cover with water, and bring to a boil. When done, peel off the skin and cut into small dice.
Meanwhile, heat the olive oil in a large pan and add in the tomatoes, the garlic and beetroot with the soy sauce, garlic powder and a pinch of cumin. Add the water and cook over a medium heat for around 15 minutes, or until reduced to a thick sauce. Add the lentils to the pan with a splash more water and summer for another 5 minutes.
For the eggplants and zucchinis, brush them with a little olive oil and sprinkle some black pepper.
In an ovenproof dish, layer the eggplants covering the bottom of the dish completely, and then spread over quarter of the lentil sauce. Then layer the zucchinis and spread over another quarter of the lentil sauce. Repeat the layers, finishing with either the eggplants or zucchinis brushing the top layer generously with olive oil. Bake in a preheated oven (170°C) for 45 minutes or until the vegetables are just tender. Enjoy and Bon Appétit!
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