Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing.

Ingredients

Lentil and Tomato Sauce

  • 1 yellow onion
  • 200 ml dried red lentils (2 dl)
  • 400 ml crushed tomatoes (4 dl)
  • 300 ml water (3 dl)
  • 2 carrots
  • 1 vegetable bouillon cube
  • 1 tbsp tomato paste (15 ml)
  • 1 garlic clove
  • 1 tbsp dried herbs (basil/oregano/thyme) (15 ml)
  • salt and black pepper
  • oil for cooking

Cheese Sauce

  • 250 ml crème fraîche (2½ dl)
  • 100 ml grated cheese (1 dl)
  • salt and black pepper

Assembly

  • 250 g lasagne sheets
  • 1 handful grated cheese for topping

Instructions

  1. Finely chop the onion and sauté in oil until translucent.
  2. Rinse the lentils and add to the pan along with crushed tomatoes and water.
  3. Preheat oven to 225°C (440°F).
  4. Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally.
  5. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs.
  6. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper.
  7. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese.
  8. Bake for 20 minutes until golden on top. Watch carefully to prevent burning.
  9. Serve with a fresh salad.

Notes

Vegan version: Substitute crème fraîche with oat cream and use vegan cheese alternative.

Batch cooking: This recipe doubles well. Make a large batch and freeze portions for easy weeknight meals.

Budget-friendly: Red lentils are inexpensive and provide protein while keeping costs low.

Freezing: Freeze individual portions in containers for quick reheating. Can be frozen for up to 3 months.

Source: https://undertian.com/recept/billig-vegetarisk-lasagne/