Lasagna With Lentils, Bacon And Cauliflower BéChamel Sauce

• 1 1/2 cups beluga lentils
• 4 cups water
• 1 tablespoon fresh thyme finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 red onion finely chopped
• 14 ounces cauliflower florets
• 3/4 cream
• 1 1/2 cups milk
• salt
• pepper
• 5 ounces bacon
• lasagna sheets cooked
• grated Parmesan

1. Preheat oven to 375 u0b0F
2. Rinse the lentils well and boil them in lightly salted water for approx. 20 minutes. Drain the lentils to remove excess water and mix the warm lentils with olive oil, fresh thyme, red onion, lemon juice and season with salt and pepper to taste.
3. In a large pot, cover the cauliflower florets with water and cook until tender. Drain and use a hand blender to blend the cauliflower with cream and milk until you have a sauce, season with salt and pepper to taste.
4. Prepare a baking sheet with parchment paper and line the bacon slices individually and bake the slices until they are cooked through, but not quite crisp.
5. Prepare the lasagna by building in layers. In an oven proof dish, cover the bottom with the cauliflower bechamel sauce. Add a layer of lentil mixture. Next add a single layer of lasagna sheets. Repeat until you get half way. Add a layer of bacon and continue with the layers of sauce, lentils and lasagna sheets. Sprinkle the top with grated parmesan and bake at 375 u0b0F for approx. 30 minutes.

beluga lentils, water, thyme, olive oil, lemon juice, red onion, cauliflower, cream, milk, salt, pepper, bacon, lasagna sheets cooked, parmesan

Taken from www.yummly.com/recipe/Lasagna-with-Lentils_-Bacon-and-Cauliflower-Bechamel-Sauce-1662700 (may not work)