Umami-lentil lasagne with a cheesy crust
Discover a fresh take on lasagne where lentils and vegetables mingle in a soy sauce brimming with umami, all crowned with a cheesy Parmesan and sesame crust that'll leave you asking for more.
Preparation
Step 1
80 g onion – 1 garlic clove – 40 g carrot – 200 ml tomato purée – 150 ml water – 60 ml Kikkoman Naturally Brewed Soy Sauce – 40 g green peas – 150 g red lentils – 20 ml rapeseed oil
Finely chop the onion and garlic, dice the carrot and fry the vegetables in oil for 5 minutes. Then add the tomato purée, water, Kikkoman Soy Sauce, green peas and lentils. Cook for about 10 minutes until the lentils are soft.
Step 2
200 g lasagna noodles – 40 g grated Parmesan cheese – 80 g hard mozzarella cheese – 1 tbsp black sesame seeds
Spread a thin layer of the sauce from step 1 on the bottom of the oven dish, cover with a layer of lasagna noodles and repeat with more sauce. Sprinkle the last layer with Parmesan and grated mozzarella cheese. Bake at 180 °C for 30 minutes.
Serve the warm lasagna on a plate and garnish with the black sesame seeds.
Tip
Instead of lentils, you can also use millet or bulgur.
Recipe-ID: 1370
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80 g onion – 1 garlic clove – 40 g carrot – 200 ml tomato purée – 150 ml water – 60 ml Kikkoman Naturally Brewed Soy Sauce – 40 g green peas – 150 g red lentils – 20 ml rapeseed oil
Finely chop the onion and garlic, dice the carrot and fry the vegetables in oil for 5 minutes. Then add the tomato purée, water, Kikkoman Soy Sauce, green peas and lentils. Cook for about 10 minutes until the lentils are soft.
200 g lasagna noodles – 40 g grated Parmesan cheese – 80 g hard mozzarella cheese – 1 tbsp black sesame seeds
Spread a thin layer of the sauce from step 1 on the bottom of the oven dish, cover with a layer of lasagna noodles and repeat with more sauce. Sprinkle the last layer with Parmesan and grated mozzarella cheese. Bake at 180 °C for 30 minutes.
Serve the warm lasagna on a plate and garnish with the black sesame seeds.
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