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Lentil Lasagne (v)

Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings: 1 large lasagne

Ingredients

  • 1 Onion
  • 2 Cloves of garlic
  • 1 Carrot
  • 1 Cup of red lentils
  • Half a courgette
  • 3 or 4 mushrooms
  • Half a pepper
  • 1 tin of tomatoes
  • 2 tablespoon of tomato puree
  • Handful of Spinach
  • 2 glasses good red wine
  • Handful of basil
  • Salt and pepper to season
  • Béchamel Sauce Jar or home-made, your choice, there is no judgment here!
  • Lasagne Sheets
  • Grated cheddar to top

Instructions

  • First of all preheat your oven to gas mark 6 and find a large rectangle dish in which to make your lasagne.
  • Chop the onion finely, and fry in a pan with some garlic. When the onion begins to soften add the lentils and the red wine (if you're using it). The lentils and onions will absorb all of the flavours of the garlic and wine as it simmers for 5mins.
  • Grate your carrot into the pan and allow to take on the flavours before adding the tomato puree and tinned tomatoes.
  • Next add the rest of the vegetables (except the spinach) and allow to simmer for at least 10 mins. Add the spinach and basil, and allow to simmer for another 5 mins.
  • To build the lasagne, make a layer of the tomato based sauce on the bottom of the dish. Then cover with a layer of lasagne sheets. Next, top with a layer of béchamel sauce.
  • Top with another layer of lasagne sheets before repeating the tomato sauce/ lasagne sheet/ béchamel sauce/lasagne sheets pattern until you have filled your dish!
  • When you have topped the last layer of white sauce with lasagne sheets, cover in grated cheese! This will make sure you lasagne has a lovely crispy yet gooey cheesy top!
  • Cook in the centre of the oven, gas mark 6 for 30mins or until the lasagne sheets have softened and you have a crisp yet cheesy top. Service piping hot with salad and garlic bread.