Can be frozen before or after baking.
Did you know – cocoa is a great antioxidant and was traditionally used for savoury cooking and arrived in Europe around 1512.
Nutritional fact – this dish is packed with a good diversity of food to offer an array of nutrients and fibre.
Scroll down to see the recipe.
Lentil lasagne
Ingredients
- 2 onions finely chopped
- 5 tbsp olive oil
- 2 sticks celery diced
- 3 carrots diced
- 100 g red lentils
- 1 tin aduki beans
- 1 tin chopped tomatoes
- 50 g sundried tomatoes in oil
- 1 tbsp cocoa powder
- 400 ml vegetable stock
- 1 packet lasagne sheets
- 1 bay leaf
- 2 tbsp flour
- 500 ml milk of your choice
- Half tsp nutmeg
- 1 tbsp low salt boullion
- 4 tbsp yeast flakes
- 1 tsp wholegrain mustard
- Black pepper
- Wholemeal breadcrumbs mixed with dried herbs and seeds For the topping
Instructions
- Preheat oven to 200 degree, gas mark 6
- Slowly and gently saute onion in the oil until soft. Then add the celery and carrot and cook for 5 minutes.
- Add the lentils, tomatoes, stock, and cocoa powder. Bring the mixture to a soft boil, cover and simmer for 50 minutes so that the liquid gets absorbed.
- Stir in the aduki beans.
- To make the saucse, gently heat the oil with the bay leaf. Remove from the heat and stir in flour to make a paste.
- Add the milk slowly, stirring continuously and return it to the heat to thicken.
- Stir in the other sauce ingredients and keep stirring to make a creamy sauce consistency. Remove the bay leaf.
- When the sauce is completed, place a layer of the lentil mixture into a lasagne dish. Cover with a layer of lasagne sheets, pour over half the sauce and repeat the layers.
- Sprinkle the breadcrumb mixture on the top.
- Place in the oven and bake for approx 20 - 25 minutes until lightly browned.