LAYERED AUBERGINE & LENTIL BAKE
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines
Provided by Good Food team
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
- Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
- Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.
Nutrition Facts : Calories 359 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
LENTIL LASAGNE
Vegan cooking made easy - this Italian bake uses cauliflower and soya milk for a white sauce and canned lentils as filling
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few mins, then stir in the lentils and cornflour.
- Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
- Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
- Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.
- Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.
Nutrition Facts : Calories 398 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
ROASTED EGGPLANT AND LENTILS
This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.
Provided by Mandala
Categories Lentil
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
- Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
- Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
- Spread into 9x13 pan and top with remaining cheese.
- Bake at 425 for 30 minutes.
Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1
EGGPLANT AND LENTIL LASAGNE
Vegetarian pasta recipe I discovered on website: 120dollarsfoodchallenge.com. Very enjoyable and sure to please even the most dedicated of meat eaters.
Provided by Kiwi Kathy
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Remove the stalk from the eggplant, then slice it lengthways into 1cm thick slices. Place a few slices in a colander which you have set over a large bowl. Scatter salt liberally over the slices, then keep on layering the slices using up the salt as you go. Allow the eggplant to release its juice over the next hour or so.
- While the eggplant is doing it's thing, start on your sauce. Heat 2 tablespoons of oil in a large heavy-based saucepan over medium heat and then sauté the onion and garlic for two minutes. when the onion starts to soften, add the celery and carrot, stir well to thoroughly coat in oil, and sauté for a further five minutes.
- Add the wine if you are using it (or half a cup of water if you are not) and allow the wine to bubble, stirring through the vegetables. When the wine has reduced by half, add the tomatoes, tomato paste, lentils, parsley and enough water to cover the contents by a further 2cm. Season with salt and pepper, add the sugar and stir well, then bring to the boil. Reduce the heat to a slow simmer, cover the saucepan and simmer gently for an hour. From time to time, give the sauce a good stir - you may have to add another cup of water if it get's too dry. The lentils should become the consistency of cooked peas.
- Heat 3 tablespoons of oil in a large heavy-based frypan and add the rinsed and dried eggplant slices, a few at a time. Fry for about two minutes on each side until they start to turn golden brown and soften - drain on paper towel.
- To assemble: Preheat oven to 180°C Place a couple of large spoonfuls of lentils and sauce on the base of a large lasagne or gratin dish and smooth it out evenly. Place slices of eggplant over the top of the lentil mixture. Top with a layer of lasagne sheets. Continue layering and finish off with a layer of lasagne sheets.
- Top with warm béchamel sauce, then scatter grated parmesan over the top, or mozzarella, or tasty cheese if you prefer. Bake for 40 minutes until the lasagne sheets are cooked through and the top is golden and bubbling. If you need to, cover with a layer of foil to prevent the top colouring too much while the pasta cooks through.
- At this stage, you can allow it to cool to room temperature, then store it in the fridge, covered, for up three days. You can freeze it for up to one month. (Allow it to thaw before re-heating, covered in foil, for 45-50 minutes at 160°C).
- Remove from oven and let it sit on the bench top for ten minutes before slicing and serving.
Nutrition Facts : Calories 592.2, Fat 15.5, SaturatedFat 3.3, Cholesterol 7.3, Sodium 4955.2, Carbohydrate 87.3, Fiber 27.1, Sugar 11.8, Protein 28.2
VEGGIE LASAGNE
Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
- Roast for 30 minutes, or until softened and lightly browned.
- While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
- Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
- For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
- Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
- Spoon a third of the vegetable mixture over the base of a 2½ -3 litre/4½-5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don't worry if it doesn't cover evenly) and a second layer of lasagne.
- Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
- Bake for 35-40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
Nutrition Facts : Calories 602kcal, Carbohydrate 60g, Fat 29g, Fiber 7g, Protein 21g, SaturatedFat 15g, Sugar 19g
EGGPLANT LASAGNA
Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h15m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
- Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
- Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
- Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Arrange eggplant slices on 1-2 baking sheets in an even layer. Bake for 13-15 minutes, turning once. Remove from oven and reduce oven heat to 375 degrees F (190 C).
- While eggplant is baking, cook lentils in a pot of salted boiling water until tender, approximately 10-15 minutes if soaked, and 15-20 minutes if unsoaked. Drain and toss with marinara sauce.
- In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact. Season to taste as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness.
LENTIL, PUMPKIN AND PESTO RICOTTA LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
2.7/5 Total Time 2 hrs 10 minsCategory MainsCalories 483 per serving
- 1 Preheat the oven to 180°C. Line two baking trays with baking paper. Onto prepared trays, place pumpkin and lightly spray with oil. Bake for 25–30 minutes, swapping trays halfway through the cooking time.
- 2 In a large saucepan, heat one tablespoon of olive oil over medium. Cook onion, carrot and celery, stirring, for 6–7 minutes. Add garlic and cook, stirring, for 1 minute, or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add lentils, tomatoes, vinegar and 2½ cups water, and bring to the boil. Reduce heat to low. Simmer, partly covered, stirring occasionally, for 30 minutes, or until lentils are tender.
- 4 Lightly spray a 2-litre (8-cup capacity) baking dish with olive oil. Spread ¹/³ of the pumpkin over the base of dish. Top with ½ of the lentil mixture and ½ of the spinach. Repeat with another layer of pumpkin, remaining lentils and spinach. Finish with the remaining pumpkin. Spoon over egg and ricotta mixture, roughly spreading to edges. Spray lasagne with oil.
LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (106)Total Time 1 hr 15 minsCategory EntreeCalories 164 per serving
- Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9x13-inch or similar) baking dish (sizes/amounts as original recipe is written // adjust if altering batch size).
- Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
- Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
- Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive or grape seed oil. Bake in a 425 degree F oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F (190 C).
HIGH PROTEIN SKILLET EGGPLANT LASAGNA - MAY I HAVE THAT ...
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5/5 (4)Total Time 40 minsCategory EntreeCalories 605 per serving
- Place the eggplant slices in a large bowl, and pour the milk over, so they're covered. Place the bread crumbs in a large plate
- Coat each slice of eggplant with bread crumbs, pressing lightly so they're well coated. Set them aside
- Heat 2 tablespoons of the olive oil in a nonstick, deep 4-quart skillet with a lid. Arrange as many breaded eggplant slices as you can fit at the bottom, and cook them over medium heat, 3-4 minutes per side. Remove them from the pan, add one more tablespoon of olive oil, and repeat the process with the remaining slices. Set them aside
- While the eggplant cooks, place the basil in the food processor and pulse until chopped small (save a few leaves for garnish). Add the tofu and pulse until it has the consistency of ricotta cheese (see note 2). Set aside
LENTIL AND RICOTTA EGGPLANT PARMIGIANA - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 50 minsCategory MainsCalories 302 per serving
- 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Cut each eggplant lengthways into four flat 1cm-thick slices. Lightly spray both sides of each slice with olive oil. Place on the prepared tray and bake for 15–20 minutes, or until golden and tender.
- 2 Meanwhile, in a large saucepan, heat half of the olive oil over medium heat. Gently fry onion and celery for 5 minutes, or until softened. Add cumin and garlic and cook, stirring, for about 1 minute, or until fragrant. Add tomatoes and lentils. Reduce heat to low and simmer for 10 minutes, or until thick. Season with cracked black pepper.
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From davidbernsteinmd.com
Cuisine Italian, Middle EasternCategory Main DishServings 10Total Time 1 hr 15 mins
- Prepare the Eggplant: preheat the oven to 375 degrees. Line 2-3 baking pans with parchment paper or silicon baking mats. Layer each tray with the eggplant. Bake 20 minutes, then flip over and cook another 20 minutes.
- Make the lentil filling: add diced onions in a large pot with a splash of water or veggie broth. Sauté over medium heat 3-4 minutes until translucent. Add carrots, crushed tomatoes and tomato paste to the pot, stirring well. Once everything is well incorporated, add the lentils and vegetable broth, basil and oregano.
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- Make the cashew ricotta cheese: take soaked cashews, and all ingredients and put in your food processor.
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5/5 (19)Total Time 1 hr 20 minsCategory Main
- Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant “coins”, so none are overlapping. Bake for 25 minutes, then remove from the oven.
- In the meantime, add the diced Onion to a large pot with a splash of Water or Oil; sauté over Medium heat for 3-4 minutes, until translucent. Then, add the Carrot, Crushed Tomatoes, and Tomato Paste to the pot, stirring well. Once everything is well incorporated, add the Lentils, Vegetable Broth, Parsley, and Basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.
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