Lentil Lasagne

Lentil Lasagne

Serves 6, prep time 15 minutes, cooking time 45 minutes

200g of green lentils
800 ml of vegetable stock
1 tbsp of olive oil
1 onion chopped
2 garlic cloves chopped 
1 can of chopped tomatoes
2 tbsp of tomato purée
2 tbsp of dried oregano
1 tbsp of Worcester sauce
Salt & pepper

150g of grated mozzarella
10-12 lasagne sheets

Extra cheese to top

400ml of fresh milk
150g of grated mozzarella
1 tbsp of cornflour mixed with little cold water

Lentil Lasagne

In a large pot bring the vegetable stock to the boil, rinse the lentils and add to the stock.
Simmer for 30-40 minutes until the lentils are soft but not mushy.
Then in a large pan heat the oil and sauté the onions with the garlic until soft.
Next, add the chopped tomatoes, tomato purée, oregano and Worcester sauce.
Season and bring to the boil, turn down the heat and simmer for 20 minutes.
Next prepare the cheese sauce.
Gently heat the milk in a pan, add the cheese and continue to stir until the cheese has melted.
A little at a time add the cornflour until the sauce thickens, (don’t allow the sauce to boil).
Turn off the heat and set to one side. Preheat the oven to 180C degrees.
Drain the lentils, add to the tomato sauce.
In a large oven-proof dish start to layer the lentils, cheese sauce, grated mozzarella and lasagne sheets.
Top the final layer of cheese and oregano, cook in the oven for 30-40 minutes until the cheese looks crisp and golden.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.