Lentil lasagne

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• Pettle

  06 October 2012

  Pettle rated and commented on this recipe

  

  I made this with great skepticism and it was very good. I put some marigold stock powder in the cauliflower mix and do confess I grated a little bit of cheese on the top. You do have to like veggie food but if you do it is surprisingly good!

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• PanClanger

  10 October 2012

  PanClanger rated and commented on this recipe

  

  It's intentions are good, and though I'm not vegan, I stuck rigidly to the recipe because I thought it sounded pretty good - I love all the ingredients in it, anyway. I wasn't overly impressed with the result, though - I think I'd have rather stuck with a soy-based white sauce rather than the cauliflower puree - it looked horrible after cooking, all dried up and cracked, and the flavour was too pronounced. The dish was definitely edible, and the lentil mix with the lasagne was nice, but the cauliflower (and I like cauliflower!!) let this recipe down. Won't be making again, but it was ok for a one-off.

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• J_Gomperts

  17 October 2012

  J_Gomperts rated and commented on this recipe

  

  The lentil mixture was okay, but the cauliflower topping was a bit of a let-down. I'd try this with béchamel sauce and grated cheese on top, but I realize it would no longer be suitable for vegans then.

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• Elephant

  18 October 2012

  Elephant commented on this recipe

  May I suggest leeks for the white layer? They do not need to be blitzed, just sliced finely and sauteed and coated in a white sauce. I have made this many times for carnivores, vegetarians and vegans; the carnivores never recognise that there is no meat in it!

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• Elephant

  18 October 2012

  Elephant commented on this recipe

  ......... I also use cheese on top if there are no vegans partaking!

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• Elephant

  15 November 2012

  Elephant rated and commented on this recipe

  

  I don't use cauliflower because I don't like it. The bechamel for the leeks I make with soya milk with nutmeg and parsley. I use mushrooms instead of mushroom ketchup, tomato puree instead of stock powder and a good grind of black pepper. One rather dry disaster has resulted in my precooking the lasagne! It was a family meal and my children still laugh about it 30 years later :)

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• lulujersey

  18 November 2012

  lulujersey rated and commented on this recipe

  

  Bland and boring..... Have never seen mushroom ketchup so had to leave it out and used broccoli instead of cauliflower. Am sure neither would have made such a difference so as to improve the dish ! Love veggie food but this dish is pretty tasteless ....

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• Starjumper

  07 January 2013

  Starjumper rated and commented on this recipe

  

  We LOVED this recipe. As we're veggie not vegan we added cheese to the cauli purée and it was delicious, it felt both healthy and indulgent. It's now a regular in our household.

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http://www.bbcgoodfood.com/recipes/2554642/

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Ingredients

• 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
• 9 dried egg-free lasagne sheets

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr 15 mins

Vegetarian, Vegan, Egg-free, Low-fat, Super healthy, Dairy-free

Ingredients

• 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
• 9 dried egg-free lasagne sheets

PER SERVING

378 kcalories, protein 19g, carbohydrate 63g, fat 6 g, saturated fat 1g, fibre 10g, sugar 11g, salt 0.3 g

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