Serves : 6
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Ingredients
- 12 lasagna noodles, pre-cooked
- 1 onion, chopped
- 60 ml (4 tbsp.) olive oil
- 1 red bell pepper, brunoise
- 3 garlic cloves, chopped
- 5 ml (1 tsp.) herbes de Provence
- 5 ml (1 tsp.) sugar
- 250 ml (1 cup) red wine (optional)
- 1 l (4 cups) tomato coulis
- 500 ml (2 cups) diced tomatoes
- 500 ml (2 cups) coral lentils, raw
- 250 ml (1 cup) water
- 375 ml (1 ½ cups) ricotta cheese
- 750 ml (3 cups) mozzarella, grated
- Salt and pepper to taste
Preparation
- In a colander, rinse the lentils under cold water.
- In a saucepan, sauté the onion in olive oil for 3 minutes. Add the bell pepper and garlic and sauté for a further 1 minute. Add the Provençal herbs and sugar.
- Deglaze with the wine. Reduce to dryness, then add the tomato coulis and diced tomatoes. Cover and cook over medium heat for 20 minutes. Add the lentils and water and cook for a further 20 minutes. Check seasoning.
- Preheat oven, rack in center, to 200° C (400° F).
- Pour a ladleful of the mixture into a lasagne dish, add a layer of pasta, then another layer of sauce. Top with the ricotta, then another layer of pasta, followed by the sauce. Top with the mozzarella and bake for 25 minutes.
