3 tbsp oil (vegetable, groundnut, sunflower or light olive oil)
200g chestnut mushrooms, roughly chopped
2 medium onions, roughly chopped
3 medium carrots, peeled and diced
2 celery sticks, finely chopped
4 garlic cloves, roughly chopped
600g tomato passata
5 sprigs of fresh thyme (or 1½ tsp of dried)
½ tsp sweet smoked paprika
1½ tbsp soy sauce
pinch of ground allspice
2 x 400g tins cooked brown lentils, drained and rinsed
200g thick, leafy greens (savoy cabbage or cavolo nero)
500g Alpro Plain Unsweetened Big Pot plant-based alternative to yogurt
¼ tsp nutmeg, grated
250g dried lasagne sheets
METHOD
1 Heat 1 tbsp of the oil in a large saucepan over a medium
heat. Cook the mushrooms for 5 mins or until golden then set aside. Turn the heat down slightly, add
another tbsp of oil along with the onions, carrot, celery and garlic. Cook for 10 mins, until softened.
2 Add the passata, half of the thyme, paprika, ½ tbsp soy
sauce, allspice, and 200ml of water. Season with salt and pepper and bring to the boil, then cover and
simmer for 20 mins. Stir in the lentils and mushrooms, bring to the boil again, and simmer uncovered for
10 more mins.
3 Meanwhile, heat oven to 180C/160C fan/gas 4. Spread the
leafy greens on a baking sheet, drizzle over the remaining soy sauce and oil, and roast for 10 mins.
4 In a mixing bowl, combine the Alpro Plain Unsweetened Big
Pot, nutmeg and remaining thyme. Season with salt and pepper and stir until smooth.
5 To assemble, add a layer of lasagne sheets to a medium
oven-proof dish, spread over a third of the Alpro Plain Unsweetened Big Pot mixture, then half of the
lentils followed by half of the greens. Repeat again, then top with the remaining lasagne sheets and
Alpro Plain Unsweetened Big Pot mixture. Bake for 30 mins at the same temperature as the leafy greens,
180C/160C fan/gas 4.
PER 385g SERVING 388 kcals • fat 8.9g • saturates 0.9g • carbs 54g • sugars 14g • fibre 10.9g •
protein 17.5g • salt 1.11g