1/2 kg of lasagna dough
350 g of lentils
3 tablespoons of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, diced
1 1/2 cups of mushrooms, sliced
3 tablespoons of tomato paste
2 tablespoons of soy sauce
2/3 cup of vegetable broth
3 tablespoons of red wine
400 g of mozzarella cheese, grated no fine
Salt and black pepper to taste
1/2 kg of lasagna dough
350 g of lentils
3 tablespoons of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, diced
1 1/2 cups of mushrooms, sliced
3 tablespoons of tomato paste
2 tablespoons of soy sauce
2/3 cup of vegetable broth
3 tablespoons of red wine
400 g of mozzarella cheese, grated no fine
Salt and black pepper to taste
Cook the lentils in water and salt until tender but firm
Drain and reserve
Heat the olive oil and sauté the onion and garlic
Add the bell pepper and mushrooms and cook for 5 minutes
Add the lentils, tomato paste, soy sauce, vegetable broth, red wine, salt, and black pepper
Stir well and cook for 5 minutes. Reserve
Cook the lasagna dough according to the manufacturer's instructions
Drain and assemble the lasagna
In a greased baking dish, make a layer of dough
Top with half the lentil mixture and half the mozzarella cheese
Repeat the layers
Finish with a layer of dough topped with mozzarella cheese
Bake in a medium oven preheated for 30 minutes approximately
Serve hot.
