Go Back
A slice of lasagne on a plate
Print

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.