How many of you knew that National Lasagna Day was back on July 29th? I didn’t know that, but then again, every day seems to be a national day for something, so it’s hard to keep track of them all.
For those of you who love lasagna and looking to give it a healthier twist, I think you’ll enjoy our guest post recipe for today. Now you can give your lasagna a healthy twist with pasta from Explore Cuisine!
Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils!
Green Lentil Vegetable Lasagne for Two Recipe
5 sheets green lentil lasagne cooked 6 minutes, drained
1 Japanese eggplant sliced thin lengthwise
1 red bell pepper sliced into oblongs
olive oil
salt and pepper
2 oz Mozzarella
1/2 cup bechamel sauce
Lightly coat the vegetables with olive oil. Season with salt and pepper. Roast on a baking sheet until tender. Turn down the oven to 325°F.
Lasagne 2 oz. Mozzarella, shredded 1/2 c. béchamel sauce olive oil
In a baking dish the approximate size of lasagne sheets – brush the dish with a small amount of olive oil. Place one sheet of lasagne on the bottom. Layer with vegetables, mozzarella, béchamel and lasagna sheets. Repeat. Top with last lasagna sheet with béchamel. Bake at 325°F until heated through.
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I have never hear of green lentil pasta and I am curious about it. I would love to try this vegetarian lasagna and am curious about the size of the lasagna sheets – which I did not find on the site.
This is such an interesting recipe! I haven’t eaten anything like this before! I’ll have to try it. I’m always looking for new recipe ideas.
I have never heard of lentil pasta, and I dont think ever seen it. I bet it would add a lot of protein to this dish. I also have never heard of bechamel sauce. Te dish looks pretty and Ilike it has eggplant in it. I grow eggplant and am always looking for new ways to try it. Looks delicious.
This looks so pretty! It’s great for us since we’re trying to eat healthier.
Carol, this is genius – and so simple. I have those Lentil Pasta sheets and really had no idea what I was going to do with them. It’s the béchamel sauce that is the new flash, of course!
This looks very interesting as I am trying to cut down on meat and have more vegetables in our diet. Not sure I know what a Japanese eggplant is as compared to regular eggplant. I’ll have to take a look in the produce section to see if I can find one.
This caught my eye because I’m making lentils today and it’s so pretty–like something a Masterchef contestant would make (watching that series currently). I need to try the green lentil lasagna since I avoid the gluten kind and don’t usually see it on the shelf as much as I do some other gluten free pastas.