Jul 18, 2013

Juicy lentil and carrot lasagna

I had a huge craving for a juicy and creamy lasagna. I didn't really want to use mince soy for the filling this time so I went with the red lentils and carrots. It was a great idea! This lasagna also contains a lot of sunflower seed cream which I'm very fond of lately. It's just genius! I mean sunflower seeds are so much cheaper than cashews, they are being sold at almost every grocery store (at least in Estonia) and I use this cream in salads instead of mayo or sour cream and also make different creamy pastas, sauces and casseroles. And it is perfect in this dish too!

I recommend to take time for this dish. It is quite a fine crafting making your lasagna sheets by yourself  but it is so not hard. I actually really enjoyed the whole process. It was almost like handwork :) So this dish is perfect when you have time and the right mood and you are in no hurry. Perfect for the weekend, ay?

I made my own lasagna sheets but of course you can use store-bought ones. I also had some leftover lasagna dough, so I wrapped it in a cooking sheet and put it in a fridge. I can use it for making a mini-pizza or cut some nice noodles for a soup.

Before making this dish, soak the sunflower seeds for at least 2 hours!




6-8 people

Pasta dough:

  • 3 cups all-purpose flour (or use whole-wheat or make it 1 cup whole-wheat and 2 cups all-purpose if you want)
  • 1 cup warm water
  • 1 tbsp oil

Pour the flour into a bowl and mix it with oil. Add about half a cup of water and start making a dough ball with your hands. Add the remaining half of water and work the dough with your hands until you have a nice firm dough ball. Cover it with a clean towel and leave it to rest.

Filling:

  • 300 g red lentils
  • about 550 g carrots (10 carrots)
  • 1 big onion
  • a couple of tbsp oil
  • salt and pepper to taste
  • little bit of ground nutmeg
  • 200 g peeled sunflower seeds + 150 ml water + 0,5 tbsp vegetable stock powder

Boil the lentils in saltless water until soft. Drain the lentils. Wash the carrots and cut thin ribbons using a vegetable peeler. Chop the onion. Take a bigger pan and heat it up. Pour a couple of tablespoons of oil on it. Add chopped onion and some salt and pepper. Fry and stir for a couple of minutes. Add carrot peels and ground nutmeg. Stir and fry for about 3-4 minutes until the carrot peels are almost soft. Now add drained lentils and some salt. Stir and fry for a couple of minutes. Taste and add some salt and/or pepper if needed. Remove the heat. Now prepare the sunflower seed cream: drain the soaked seeds and pour into a bowl along with water and vegetable stock powder. Use a blender to make a smooth cream. Now prepare the sauce:

Sauce:

  • 1 l tomato juice (lightly salted)
  • 4 tbsp vegan cream
  • a pinch of fresh or dried marjoram
  • 0,5 tbsp brown sugar
  • a pinch of salt and pepper

Pour all the ingredients into the pot, stir and boil for a couple of minutes.

Now pre-heat the oven to 200 C. In the meantime take the dough ball and roll it wide and thin on a floured surface. Cut out lasagna noodles. Don't worry, you cannot really go wrong. In the oven all of it will bake together nicely. Take a deep oven dish and start arranging the lasagna. First grease the dish and then put a first layer of lasagna noodles onto the bottom. Now pour some sauce on it (about 1, 5 scoops), add a few tablespoons of lentil-carrot filling and spread it out evenly. Now add a couple of tablespoons of sunflower seed cream and spread it out evenly. Add another layer of lasagna noodles and repeat the procedure. I made 3 layers and on the very top I had lasagna noodles, sauce and sunflower seed cream. Bake the lasagna for about 40 minutes at 200 C. In the meantime you can clean up the kitchen :) Before serving the dish, let it cool for at least 10 minutes. Perfect with some freshly teared basil.






2 comments:

  1. This is an awesome idea! I wish someone had told me about substituting sunflower kernels for cashews before. I could have saved alot of money! I just made this and slightly tweaked a few things:
    For the sauce, I blended a few sundried tomatoes with a pound of great northern beans and half a butternut squash in my food processor with a few different seasonings and Sriracha, thinning it out with water as needed.
    For the veggie mixture, I grated the carrots instead and added a pound of chopped baby portobello mushrooms.
    I bet something green (like spinach or zucchini) would also work great in this recipe.
    Keep up the awesome work!!

    ReplyDelete
  2. Ah, your ideas sound so delicious!! And thank you for the good words, Luna! :)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Printfriendly