A delightful twist on the classic lasagna, featuring hearty lentils and creamy butternut squash.
Preheat your oven to 200°C.
Ensure the oven is fully preheated to maintain consistent cooking temperature.
In a large pan, heat some olive oil and sauté the chopped onion until softened.
Stir frequently to prevent the onion from burning.
Add the diced zucchini and chopped green pepper to the pan and cook for 2 minutes.
Keep the heat medium-high to lightly caramelize the vegetables.
Stir in the minced garlic, cubed butternut squash, cooked lentils, canned tomatoes, and herbs. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the ricotta cheese, sour cream, and half of the grated cheddar cheese. Season with a pinch of salt and pepper.
Use a fork to blend the mixture until smooth.
In an ovenproof dish, layer one-third of the lentil sauce, followed by lasagna sheets, then one-third of the cheese mixture. Repeat the layers, finishing with the cheese mixture on top. Sprinkle the remaining grated cheddar cheese over the top.
Press down gently on each layer to ensure even distribution.
Bake in the preheated oven for 30-40 minutes until golden and bubbling.
Cover with foil for the first 20 minutes to prevent over-browning.
Let the lasagna rest for 5 minutes before slicing and serving.
Resting helps the layers set, making it easier to slice.
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