- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 garlic clove, crushed
- 2 x 400g cans lentils, drained, rinsed
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 tbsp cornflour
- 400g can chopped tomato
- 1 tsp mushroom ketchup
- 1 tsp chopped oregano (or 1 tsp dried)
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp vegetable stock powder
- 2 cauliflower heads, broken into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 tbsp unsweetened soya milk
- pinch of freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
- 9 dried egg-free lasagne sheets
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 mins, then stir in the lentils and cornflour.
Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
Heat 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 lasagna, followed by the remaining purée.
Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.