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Hearty Lentil Lasagne

This vegan-friendly take on the traditional lasagne ticks all the boxes without compromising on flavour!

 

Serves: 4-6 people

Difficulty level: Medium

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 75 minutes

 

Recipe by Chalmers Organics Ltd

Ingredients

Serves 4-6
Lentil Filling
 4 cloves garlic, crushed
 2 onions, finely chopped
 800 g canned lentils, drained and rinsed well
 800 g canned chopped tomatoes
 1 tbsp tomato paste
 ¼ cup parsley, finely chopped
 ¼ cup basil, finely chopped
 ½ tsp fresh or dried oregano
 salt & pepper to taste
Non-dairy Bechamel Sauce
 3 tbsp vegan butter
 2 tbsp plain flour
 2 cups non-dairy milk
 salt & pepper to taste
 1 pinch nutmeg (optional)
Other layers
 150 g ZENZO Dairy-free Cheddar, Original, Garlic & Herb, Mozzarella, grated
 packet of dried or fresh vegan lasagne sheets

Directions

How to make
1

Pre-heat the oven to 180oC. Grease a baking dish and set aside.

Lentil Filling:
Sweat the onions and garlic until soft and clear. Add the lentils, salt, pepper, tomatoes and tomato paste. Simmer for 20-30 minutes until the tomatoes have reduced. Mix in 2/3 of the herbs and set aside.

Bechamel Sauce:
Melt the butter in a pan over a medium heat. Add the flour a little at a time, whisking well to combine and get rid of any lumps that may form. Add the milk a little at a time whisking well to combine, continue to whisk over a low-medium heat until the sauce has thickened. Add in the salt and pepper and nutmeg if using. Set aside.

Build the lasagne:
Place a layer of lasagne sheets in the bottom of your greased dish. Add half of the lentil mixture in an even layer, spread a layer of bechamel sauce and then sprinkle with half of the grated cheese. Repeat again, layering pasta, remaining lentil filling and bechamel sauce finishing with the rest of the grated cheese.

Bake in the preheated oven for 20-30 minutes until bubbling.

How to serve
2

Serve on its own or with a fresh mesclun or rocket and pear side salad.

Hearty Lentil Lasagne
IngredientsDirections

Serves 4-6
Lentil Filling
 4 cloves garlic, crushed
 2 onions, finely chopped
 800 g canned lentils, drained and rinsed well
 800 g canned chopped tomatoes
 1 tbsp tomato paste
 ¼ cup parsley, finely chopped
 ¼ cup basil, finely chopped
 ½ tsp fresh or dried oregano
 salt & pepper to taste
Non-dairy Bechamel Sauce
 3 tbsp vegan butter
 2 tbsp plain flour
 2 cups non-dairy milk
 salt & pepper to taste
 1 pinch nutmeg (optional)
Other layers
 150 g ZENZO Dairy-free Cheddar, Original, Garlic & Herb, Mozzarella, grated
 packet of dried or fresh vegan lasagne sheets

How to make
1

Pre-heat the oven to 180oC. Grease a baking dish and set aside.

Lentil Filling:
Sweat the onions and garlic until soft and clear. Add the lentils, salt, pepper, tomatoes and tomato paste. Simmer for 20-30 minutes until the tomatoes have reduced. Mix in 2/3 of the herbs and set aside.

Bechamel Sauce:
Melt the butter in a pan over a medium heat. Add the flour a little at a time, whisking well to combine and get rid of any lumps that may form. Add the milk a little at a time whisking well to combine, continue to whisk over a low-medium heat until the sauce has thickened. Add in the salt and pepper and nutmeg if using. Set aside.

Build the lasagne:
Place a layer of lasagne sheets in the bottom of your greased dish. Add half of the lentil mixture in an even layer, spread a layer of bechamel sauce and then sprinkle with half of the grated cheese. Repeat again, layering pasta, remaining lentil filling and bechamel sauce finishing with the rest of the grated cheese.

Bake in the preheated oven for 20-30 minutes until bubbling.

How to serve
2

Serve on its own or with a fresh mesclun or rocket and pear side salad.


Coming soon…


Hearty Lentil Lasagne


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