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Lentil lasagne

• Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 3.4 out of 5.40 ratingsRate

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For an easy vegan meal, this Italian-style bake uses cauliflower and soya milk for the white sauce topping and canned lentils for the filling

Dairy-free

Egg-free

Healthy

Low sugar

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 1 tbsp olive oil

• 1 onion

  chopped

• 1 carrot

  chopped

• 1 celery

  stick, chopped

• 1 garlic clove

  crushed

• 2 x 400g cans lentils

  drained, rinsed

• 1 tbsp cornflour

• 400g can chopped tomatoes

• 1 tsp mushroom ketchup

• 1 tsp chopped oregano

  (or 1 tsp dried)

• 1 tsp vegetable stock

  powder

• 2 cauliflower

  heads, broken into florets

• 2 tbsp unsweetened soya milk

• pinch of freshly grated nutmeg

• 1 tbsp dijon mustard

• 2 tbsp nutritional yeast

• 9 dried egg-free lasagne

  sheets

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Nutrition: per serving

• kcal405

  low

• fat7g

  low

• saturates1g

• carbs60g

• sugars14g

• fibre13g

  high

• protein20g

• salt0.94g

  low

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Method

• step 1

  Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few minutes, then stir in the lentils and cornflour.

• step 2

  Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.

• step 3

  Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk, dijon mustard and nutritional yeast using a hand blender or food processor. Season well and add the nutmeg.

• step 4

  Heat the oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagne, followed by the remaining purée.

• step 5

  Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.

Recipe from Good Food magazine, October 2012

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A star rating of 3.4 out of 5.40 ratings

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