Lentil Veggie Lasagna
25 min
Veggie
87373
For 4 Portions
500 g
tomato puree
265 g
lentils, canned
250 g
ricotta
150 g
mozzarella, shredded
150 g
lasagne sheet
125 g
cremini mushroom
2
yellow onion
1
red bell pepper
1
eggplant
4 tbsp
olive oil
2 clove(s)
garlic
1 tsp
Italian seasoning, dried
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Wash lentils and drain.