Polenta Lasagna with Lentil-Leek Ragù

Name: Polenta Lasagna with Lentil-Leek Ragù
Prep time: 1 h
Total time: 1 h
Ingredients: 1 leek, trimmed and rinsed; 2 garlic cloves; ½ red bell pepper, stemmed and seeded; 1 teaspoon dried rosemary; ¾ cup (150 g) green or brown lentils; ¾ cup (150 g) green or brown lentils; One 14.5-ounce (411 g) can diced tomatoes; 2 bay leaves; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1¼ cups (200 g) instant polenta; 2 tablespoons chopped fresh parsley; 3 tablespoons nutritional yeast; 2 tablespoons olive oil; 1 medium plum tomato

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

This healthier version of lasagna replaces the pasta sheets with polenta and the meat ragù with nourishing lentils and leeks. If you like, you can top the lasagna with a few slices of vegan cheese.

Ingredients

For the Ragù

1 leek, trimmed and rinsed
1 mild fresh chile
2 garlic cloves
½

Dinner
Pasta
Gluten-free
Vegan

Method

To make the ragù, slice the white and light green parts of the leek. Slice the chile. Finely chop the garlic. Dice the bell pepper.
Heat the oil in a large pot over medium heat. Add the leek, chile, garlic, bell pepper, and rosemary and sauté for 5 minutes, until softened.
Add the lentils, canned tomatoes, bay leaves, and 2 cups (480 ml) water. Bring