- Make this lentil lasagne in stages following the recipe below.
- First make sure you have prepared all the ingredients.
- Then make the lasagne filling.
- Cook in the centre of your pre-heated oven watching to make sure the cheese becomes browned but not burnt
Ingredients:
2 tbsp olive oil 1 tsp cumin seeds 1 tsp garam masala ½ tsp turmeric 300g moong dal
600ml Water 1 onion chopped 2 tsp ginger grated
2 tsp garlic grated 2 tbsp coriander finely chopped 2 plum tomatoes chopped
2 tbsp Tomato Puree 1½ tsp lemon juice
430 g grated Feta cheese (or any cheese )
1 large tub of natural yogurt
6 /8 dried lasagne sheets
1 tsp freshly grated parmesan for topping optional 1½ cup water add extra for more juice
Instructions to make the lentil filling:
1. Wash moong dal by swishing them around in a pot of water. Drain the water which will have turned cloudy. Repeat until the water runs clear.
2. Soak the moong dal in water for 2-3 hours or over night.
3. Drain and transfer the dal to a pressure cooker or cooking pot (approximately 3 litre capacity).
4. Add 1½ cups water, ½ tsp turmeric, 1 tsp garam masala, sliced green chillies and ½ tsp salt. If using a pressure cooker, close the lid and pressure cook on medium flame for 2 whistles. If using a pot, bring to a boil then keep on low flame until dal is cooked. Stir occasionally to prevent sticking. To check whether dal is cooked or not, take few grains of it and try to mash them. If they can be mashed easily, then it is cooked.
5. In a separate pan, heat oil add cumin seeds. When they begin to crackle, add onion, grated ginger garlic and chilli. Sauté for 30 seconds.
6. And fresh coriander and diced tomatoes and tomato Puree.
7. Add lemon juice and some water. Simmer the lasagne mixture for about 10 minutes and season to taste.
8. Pre-heat oven to 180 Fan
Assemble the lasagne:
1. In an oven proof dish add a layer of the lasagne sheets, spread natural yogurt on top of the sheets and sprinkle some feta cheese
2. Spoon some of the lasagne filling on top,
3. Repeat another layer of the lasagne sheets, spread natural yogurt on top of the sheets and sprinkle some feta cheese.
4. Spoon more of the lasagne filling over and top
5. Layer the lasagne sheets on top, pour over last layer of natural yogurt and sprinkle over the freshly grated parmesan cheese
To cook the lasagne:
1. Cook in oven for about 20 – 22 minutes until the cheese is bubbling and slightly browned.
2. Remove from the oven and allow to cool a little before serving.
Notes
Serving suggestion – serve with a green salad of rocket, cucumber, and celery.
