Lentil Lasagna

Carmelized banana and almond butter oats .jpeg
 

INGREDIENTS 

  • 1 cup brown lentils 

  • 1 cup sliced shitake mushrooms 

  • 1 jar tomato sauce 

  • 3 cups vegetable broth 

  • 2 small yellow onions 

  • 3 tbsp Garlic paste

  • 3 tbsp tomato paste

  • 1 tbsp oregano

  • 1 tbsp Italian seasoning 

  • 2 tbsp adobo seasoning 

  • ½ cup cashew milk 

  • ¼ coconut aminos

  • Salt and pepper 

  • Basil for garnish 

INSTRUCTIONS 

  • Lentils: 

    • In a pot sweat one diced onion 

    • Add one tbsp garlic 

    • Add lentils and broth, rice wine vinegar and coco aminos  

    • Cook for 35 min or until lentils are soft 

    • *You may need to add more liquid if your lentils are not softening

  • Coat mushrooms with olive oil and roast mushrooms at 400 degrees 

  • In a large saucepan with a cover, cook garlic for 1 min 

  • Add cooked lentils and mushrooms 

  • Blend half of the lentil mushroom mixture, then return the blended mixture to the saucepan 

  • Add tomato paste 

  • Add Tomato sauce

  • Add a bit of liquid from cooked lentils 

  • Add oregano and Italian seasoning 

  • Bury lasagna noodles into sauce and lentil mixture 

  • Cook for 15 min or until noodles are cooked.

 
DinnerAsha WalkerFoodComment