A vegetarian lasagna with red lentils, tomato sauce, ricotta, and mozzarella.
100 gRicotta
100 gMozzarella cheese
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0.5 cupRed Lentils
10 gGarlic
160 gDiced tomatoes
240 gTomato Sauce
180 gLasagna Sheets
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190°C / 375°F.
Mix Ricotta, Salt, and Black Pepper into an even filling.
Cook Garlic and Red Lentils until softened.
Layer Lasagna Sheets, Diced tomatoes, Tomato Sauce, and Mozzarella cheese in a baking dish.
Bake at 190°C / 375°F for 24 minutes until bubbling and lightly browned.
Let the lasagna rest for 5 minutes before serving.