Savory Lentil and Anchovy Lasagna
Delve into layers of flavor with this unique Savory Lentil and Anchovy Lasagna. Inspired by my beloved lentil recipe, this variant introduces anchovies for a delicious umami kick. Rich in vegetables and protein, each slice is a hearty meal that delights the palate. The whole wheat noodles provide a wholesome base, while the united flavors of mushrooms, carrots, zucchini, and eggplant promise a comforting warmth. Perfect for gatherings, this dish offers a delightful twist on traditional lasagna, making it a hit for both fish lovers and the adventurous at heart. Embrace the briny charm of anchovies in this dish, and remember, "they're just hairy, not scary!" Serve it with a fresh green salad and warm garlic bread for a complete meal.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Whole wheat lasagna noodles
250 g (dry sheets)
Olive oil
1 tablespoon
Onions
2 (chopped)
Anchovies
3 (chopped (more if desired))
Garlic cloves
5 (crushed (or to taste))
Button mushrooms
6-8 (chopped finely)
Carrots
3 (shredded)
Celery stalks
3 (chopped)
Passata or pasta sauce
4 cups
Eggplant
1 (diced)
Zucchini
2 (diced)
Brown lentils
800 g ((2 cans, drained and rinsed))
Shredded cheese
1/4 cup ((optional))
Water
((if needed))
Salt and pepper
((to taste))
Instructions
1
Preheat your oven to 180°C (350°F).
2
In a large pan, heat the olive oil over medium heat. Add the chopped onions, anchovies, and crushed garlic. Sauté for about 2 minutes or until the onion softens but does not brown.
3
Incorporate the finely chopped mushrooms, shredded carrots, and chopped celery into the mix and continue to sauté for another 2-3 minutes until slightly tender.
4
Pour in the passata (or pasta sauce) and bring the mixture to a gentle simmer. Stir in the diced zucchini and eggplant and let it simmer for approximately 15 minutes, or until all the vegetables are tender and flavors meld together.
5
While the sauce is simmering, drain and rinse the brown lentils before adding them into the sauce. Stir well and allow it to heat through for a few more minutes. If the sauce seems too thick, add a little water to reach your desired consistency.
6
Season the sauce to taste with salt and pepper.
7
In a baking dish or disposable foil tray, start layering your lasagna: add a spoonful of sauce at the bottom, layer the whole wheat lasagna sheets on top, followed by more sauce. Repeat this layering until all ingredients are used, making sure to finish with a layer of sauce on top.
8
If you choose to add cheese, sprinkle some between each layer, and make sure to add a generous amount on the very top layer.
9
Cover the tray with foil and bake for about 40 minutes, or until the noodles are soft. If you added cheese, uncover during the last 5 minutes of baking so that the cheese can become bubbly and golden.
10
Once baked, let the lasagna stand for 5 minutes before slicing. Serve warm alongside a fresh green salad and garlic bread for an enticing meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Lentil and Anchovy Lasagna?
This is a unique twist on traditional lasagna that layers whole wheat noodles with a rich sauce made of brown lentils, anchovies, and a variety of vegetables for an umami-rich meal.
What temperature should I set my oven to?
Preheat your oven to 180°C (350°F) before baking the lasagna.
How many anchovies are used in this recipe?
The recipe calls for 3 chopped anchovies, though you can add more if you desire a stronger briny flavor.
What type of lentils should I use?
You should use 800g of brown lentils, which is approximately two cans, drained and rinsed.
What kind of noodles are best for this dish?
The recipe specifies 250g of whole wheat lasagna noodles in dry sheet form.
How many garlic cloves are needed?
Use 5 crushed garlic cloves, or adjust the amount to your personal taste.
Which vegetables are included in the sauce?
The vegetable mix includes onions, button mushrooms, carrots, celery stalks, eggplant, and zucchini.
How should I prepare the carrots?
The three carrots should be shredded before being added to the sauté mix.
How long should the sauce simmer?
The sauce should simmer for approximately 15 minutes after adding the zucchini and eggplant to allow the flavors to meld.
What is the first step in layering the lasagna?
Start by adding a spoonful of sauce to the bottom of the baking dish or foil tray before adding the first layer of noodles.
Is cheese mandatory for this recipe?
No, 1/4 cup of shredded cheese is optional and can be added between layers and on top if desired.
How long does the lasagna need to bake?
Bake the lasagna covered with foil for about 40 minutes until the noodles are soft.
How do I get a golden cheese topping?
If you use cheese, uncover the tray during the last 5 minutes of baking so the top can become bubbly and golden.
How long should the lasagna rest after cooking?
Let the dish stand for 5 minutes before slicing to help the layers set.
What are the recommended side dishes?
This lasagna is best served warm alongside a fresh green salad and warm garlic bread.
How much olive oil is required?
Use one tablespoon of olive oil to sauté the initial aromatics.
Can I use pasta sauce instead of passata?
Yes, the recipe allows for 4 cups of either passata or your preferred pasta sauce.
How many mushrooms are needed?
Use 6 to 8 finely chopped button mushrooms.
What if the sauce looks too thick?
If the sauce seems too thick after adding the lentils, you can add a little water to reach your desired consistency.
How should the eggplant and zucchini be prepared?
Both the eggplant and the two zucchinis should be diced into small pieces.
Is this recipe suitable for vegetarians?
While it is packed with vegetables and lentils, it contains anchovies, so it is considered a pescatarian dish.
How many onions should I chop?
The recipe calls for 2 chopped onions.
What should the top layer of the lasagna be?
The final layer should be a generous coating of sauce, potentially topped with cheese if you are using it.
How many celery stalks are used?
Use 3 chopped celery stalks in the base of the sauce.
Is this lasagna good for meal prep?
Yes, this hearty meal is excellent for gatherings and can be used for meal prep throughout the week.
How do I sauté the base ingredients?
Heat olive oil and sauté onions, anchovies, and garlic for 2 minutes before adding other vegetables.
What is the flavor profile of this dish?
It offers a savory, comforting warmth with a distinct umami kick from the anchovies and earthiness from the lentils.
What size should the mushroom pieces be?
The button mushrooms should be chopped finely to integrate well into the sauce.
Do I need to season the sauce?
Yes, season the sauce to your preference with salt and pepper before layering.
Why are anchovies described as 'just hairy, not scary'?
This is a playful reminder to embrace the briny charm they add to the dish despite their appearance.