Lentil lasagne

By jeenikeen

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 garlic clove, crushed
• 2 x 14 oz. cans lentils, drained, rinsed
• 1 tbsp cornstarch
• 14 oz. 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

Details

Servings 4
Preparation time 15mins
Cooking time 90mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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 cornstarch.

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 350 F. Spread a third of the lentil mixture over
the base of a ceramic baking dish, about 8 x 12 in. 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.