Creamy Red Pepper Lentil Lasagna

By cmkasaras

Ingredients

• 12 lasagna noodles
• 2 (15 ounce) cans red lentils, drained
• 2 red bell peppers, chopped
• 1 onion, chopped
• oil, as needed
• 4 cups tomato pasta sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• salt and pepper, to taste
• 3 tablespoons vegan butter
• 2 tablespoons flour, plus more as needed
• 2 cups nondairy milk, divided

Preparation

Step 1

Preheat oven to 325. Cook lasagna noodles according to package directions.
Boil lentils with water in a medium sized pot for 30 minutes.

Fry the onion and red pepper until onion becomes translucent (approx 6-8 minutes). Drain and rinse the lentils when done, then add them to the pan with the veggies.

Add the tomato sauce and spices, cook x 3 minutes.
Put thin layer of tomato sauce on lasagna baking pan (9 x13). Alternate layers of noodles with lentil mixture, top with noodles.
Prepare the white sauce for the topping. In small sauce pan, melt butter. Remove from heat and add flour, mix well. Add flour as needed until you get a thick creamy sauce. Add 1 cup milk, stir well, and heat on medium-high heat. Constantly stir.

When the sauce starts to thicken, add the second cup of milk. Keep stirring until the sauce starts to thicken, then reduce heat and let sit for 2-3 minutes, stirring occasionally. When the sauce thick, pour over the top of the lasagna.
Bake for 1 hour. Be careful not to burn, or let the top get brown.

Makes: 1 lasagna. Serves 4-5 people, Preparation time: 35 mins, Cooking time: 1 hour