This hearty and comforting lasagna has the texture of black lentils and the warm flavor of garam masala. You can make the sauce as thick or smooth as you like. Using uncooked noodles and canned black lentils (if you have them) makes this a perfect weeknight dish.
storage: It can be stored in the refrigerator for 3 days or frozen for about 1 month.
Where to buy: Westbrae Natural brand canned black lentils are available at Whole Foods Market and other natural food stores. Target sells Good & Gather brand black lentils in 8-ounce microwaveable pouches. Three of these packages will work here.
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Active: 40 minutes
|Total: 1 hour 30 minutes
step 1
Place a rack in the center of the oven and preheat to 350 degrees. Generously coat a 9-by-13-inch deep baking dish with olive oil.
Step 2
In a large skillet over medium heat, heat 2 tablespoons of the oil until golden brown. Add onions and sauté until translucent, 4 to 5 minutes. Add the peppers, celery, and carrots and sauté for 3 to 4 minutes, until the carrots and peppers begin to soften. Add tomatoes, water, chili flakes, garam masala, turmeric, black pepper, and salt and mix. Increase the heat and bring the mixture to a boil. Remove from heat, taste, and add more salt to taste if needed.
Step 3
Depending on your preference, pulse the immersion blender for a few seconds to get a thicker sauce, or longer for a smoother sauce. (Alternatively, you can transfer the mixture to a blender or food processor, pulses or puree, and return the sauce to the pot.) Add the lentils and stir.
Step 4
In a small bowl, combine the mozzarella and Parmesan cheeses.
Step 5
Place enough pasta sheets in the bottom of a greased baking pan to cover in a single layer. Cover pasta with 1 1/2 cups sauce, spreading evenly. Sprinkle about 3/4 cup of the cheese mixture on top and add another layer of pasta. Repeat this step three more times, layering the sauce and cheese over the pasta. The last layer must be covered with sauce and cheese.
Step 6
Cover the dish tightly with foil and place the baking pan on a large sheet pan to catch drips.
Step 7
Bake for 35 to 45 minutes or until cheese is melted, sauce is bubbling, and all layers of pasta are cooked. Carefully remove the foil, turn on the broiler, and broil for 2 to 3 minutes or until the cheese begins to bubble and is lightly browned. Be careful not to burn the cheese.
Step 8
Remove from the oven and let cool for at least 10 minutes before slicing and serving warm.
replacement
Do you have Aleppo-style chili flakes? >> Use urfa, morash, crushed red pepper flakes, or a combination of primarily sweet paprika and a pinch of cayenne pepper.
Crushed tomatoes >> Diced tomatoes or tomato puree.
Garam masala >> curry powder.
Mozzarella >> Vegan mozzarella-style shredded products such as Diamond Brand.
Parmesan >> Vegan Parmesan cheese (such as Violife brand), or nutritional yeast.
Note
If you can’t find canned black lentils, boil 1 cup of dried black lentils in 4 cups of water until soft but not mushy, 25 to 30 minutes, then drain.