Red Lentil and Capsicum Veggie Lasagne
The seasons have changed, and as we enter into Autumn and the warm weather leaves us (yes, you will be missed sweet, sweet Summer)… It’s time to embrace the new cooler months ahead and of course all of the culinary delights that await. I’m thinking roast dinners, slow cooked porridge, soups, laksas, curries, hot chai cacao lattes… and desserts aplenty… pumpkin pie anyone? 🙂
One of my favourite winter comforters is lasagne. When I gave up gluten and dairy over 3 years ago, there were so many foods which I thought I would never be able to eat again. I know a lot of fellow gluten-free/dairy-free peeps have experienced the same thing! But as time goes on, you realise there are so many different types of foods out there that allow you to recreate some of your favourite recipes – you just need to be creative about it! Funny thing is, I find when I put my spin on traditional recipes, it actually ends up tasting better than the original – and I can leave the table without feeling the horrible inflammatory side-effects I use to have.
I will let you know in advance that this recipe was literally a fluke! I wanted to make a lasagne without using packaged gluten-free replacements (sometimes these can taste a bit like cardboard!) – and just use pure natural wholefoods for the whole dish. But in my opinion, a lasagne is not a lasagne without some sort of carbohydrate grain, so I’ve incorporated some buckwheat and quinoa into the red lentil capsicum sauce. This make the whole dish more hearty and filling. For the veggie layers, you can really add any cooked veggies. I just used those that were in my fridge! I thought the eggplants work well though as their width makes them really good for layering.
It does take time to prep all the ingredients, but its well worth it and the portions below will give you about 8 servings!
Red Lentil Capsicum Sauce
1 cup cooked red lentils
1 cup cooked quinoa
1 cup cooked buckwheat groats
2 medium red capsicums
1 small jar sun-dried tomatoes (put some aside for topping)
1 tsp cumin
1 Tbsp garam masala
3 large garlic cloves
Handful basil leaves
2 Tbsp olive oil
Himalayan sea salt
1 large eggplant
2 medium zucchinis
1 cup pumpkin
3 Tbsp nutritional yeast (optional)
Prepare Red Lentil Capsicum Sauce:
- Cook lentils, quinoa and buckwheat groats separately according to normal instructions.
- Roast capsicum and garlic cloves for about 20 mins on 180 degrees with a drizzle of olive oil.
- Once cooled, add all ingredients to a food processor and blend until processed. You will probably need to add some water to keep the consistency of ingredients smooth.
- Set aside.
- Slice eggplant, zucchini and pumpkin into thin slices and layer on baking tray.
- Drizzle with a small amount of olive oil and bake for about 25mins on 180 degrees.
Layer if up!
- In a baking tray lined with baking paper, press a layer of eggplant, zucchini and pumpkin. Top with a layer of red lentil capsicum sauce. Top with a layer of basil leaves.
- Repeat layers until all ingredients have been used, finishing with a top layer of sauce.
- Top with leftover sundried tomatoes, basil leaves and a sprinkle of nutritional yeast.
- Bake for about 25-30 mins on 180 degrees.
- Let cool for about 5 mins before serving.
Hope you enjoy!