Lentil Loaded Lazy Lasagna
Author: 
 
Winner of the 23rd Legendary Lentil Cook-Off in Pullman, Washington
Ingredients
  • For the Lasagna Cheesy Filling:
  • 2 cups ricotta cheese
  • ¼ cup Parmesan cheese
  • ½ cup cooked USA lentils
  • ½ lime (juice)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Lasagna Fresh Salsa:
  • ½ cup cooked USA lentils
  • 1 cup cherry tomatoes, sliced in rounds
  • ½ cup sweet corn
  • ¼ cup chopped white onion
  • ½ lime (juice)
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons chopped fresh basil
  • ¼ cup Parmesan cheese (for topping)
  • For the Lasagna Sauce Filling:
  • 1 Tablespoon canola oil
  • 2 ripe large tomatoes
  • ½ large white onion
  • 2 cups cooked USA lentils
  • 2 garlic cloves (with the peel)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • For the Lasagna Noodles:
  • 16 square egg roll wrappers (thaw at room temperature before using)
Instructions
  1. For the Lasagna Cheesy Filling:
  2. Mix all ingredients together and keep the mixture handy until ready to use.
  3. For the Lasagna Fresh Salsa:
  4. In a large bowl, mix together lentils, tomatoes, corn and onions and set aside. In a small bowl, mix together lime juice, balsamic vinegar, oil, garlic powder, salt and pepper to make a vinaigrette. Add vinaigrette to the lentil salsa. Add fresh basil and mix well. (Hold the Parnesan until plating).
  5. For the Lasagna Sauce Filling:
  6. Heat a cast iron skillet on medium-high; add canola oil and distribute the oil in the pan. Cut tomatoes in half and place in the skillet. Add onion and garlic (with the peel). Flip them over and cook until charred, 7-8 minutes. Discard tomato and onion stems and garlic peel. In a large bowl, chop and mash vegetables roughly. Bring back to the skillet and add lentils, salt, and pepper; mix well. Keep the sauce warm until ready to use.
  7. For the Lasagna Noodles:
  8. In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally with kitchen tongs until golden, about 2-3 minutes. Drain on paper towels and set aside.
  9. Putting it all together:
  10. Assemble the lasagna by placing a noodle wrapper on a plate, add cheesy ricotta mixture first, lasagna sauce filling next, and cover with another noodle wrapper. Add fresh lentil salsa on top and sprinkle Parmesan cheese, a pinch of salt, and cracked pepper. Serves 8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cooking-champ-white-house/