Lentil Lasagne Recipes

LENTIL LASAGNE

Lentil lasagne image

Vegan cooking made easy - this Italian bake uses cauliflower and soya milk for a white sauce and canned lentils as filling

Provided by Good Food team

Time 1h30m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
1 onion , chopped
1 carrot , chopped
1 celery stick, chopped
1 garlic clove , crushed
2 x 400g cans lentils , drained, rinsed
1 tbsp cornflour
400g can chopped tomato
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

Steps:

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 cornflour.
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 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. 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.

Nutrition Facts : Calories 398 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

EGGPLANT AND LENTIL LASAGNE

Eggplant and Lentil Lasagne image

Vegetarian pasta recipe I discovered on website: 120dollarsfoodchallenge.com. Very enjoyable and sure to please even the most dedicated of meat eaters.

Provided by Kiwi Kathy

Categories < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 large eggplant
1/4 cup table salt
2 tablespoons olive oil
1 large brown onion, diced
2 garlic cloves, finely diced
2 stalks celery, finely diced
2 medium carrots, finely diced
1/2 cup dry white wine (optional)
2 (400 g) cans tomatoes, diced
50 g tomato paste
2 cups dried brown lentils, rinsed and picked over
1 tablespoon flat leaf parsley, finely chopped
sea salt
fresh ground black pepper
1/2 teaspoon sugar
3 tablespoons olive oil, extra
250 g lasagna sheets, dried instant
2 cups bechamel sauce
50 g parmesan cheese, grated

Steps:

Remove the stalk from the eggplant, then slice it lengthways into 1cm thick slices. Place a few slices in a colander which you have set over a large bowl. Scatter salt liberally over the slices, then keep on layering the slices using up the salt as you go. Allow the eggplant to release its juice over the next hour or so.
While the eggplant is doing it's thing, start on your sauce. Heat 2 tablespoons of oil in a large heavy-based saucepan over medium heat and then sauté the onion and garlic for two minutes. when the onion starts to soften, add the celery and carrot, stir well to thoroughly coat in oil, and sauté for a further five minutes.
Add the wine if you are using it (or half a cup of water if you are not) and allow the wine to bubble, stirring through the vegetables. When the wine has reduced by half, add the tomatoes, tomato paste, lentils, parsley and enough water to cover the contents by a further 2cm. Season with salt and pepper, add the sugar and stir well, then bring to the boil. Reduce the heat to a slow simmer, cover the saucepan and simmer gently for an hour. From time to time, give the sauce a good stir - you may have to add another cup of water if it get's too dry. The lentils should become the consistency of cooked peas.
Heat 3 tablespoons of oil in a large heavy-based frypan and add the rinsed and dried eggplant slices, a few at a time. Fry for about two minutes on each side until they start to turn golden brown and soften - drain on paper towel.
To assemble: Preheat oven to 180°C Place a couple of large spoonfuls of lentils and sauce on the base of a large lasagne or gratin dish and smooth it out evenly. Place slices of eggplant over the top of the lentil mixture. Top with a layer of lasagne sheets. Continue layering and finish off with a layer of lasagne sheets.
Top with warm béchamel sauce, then scatter grated parmesan over the top, or mozzarella, or tasty cheese if you prefer. Bake for 40 minutes until the lasagne sheets are cooked through and the top is golden and bubbling. If you need to, cover with a layer of foil to prevent the top colouring too much while the pasta cooks through.
At this stage, you can allow it to cool to room temperature, then store it in the fridge, covered, for up three days. You can freeze it for up to one month. (Allow it to thaw before re-heating, covered in foil, for 45-50 minutes at 160°C).
Remove from oven and let it sit on the bench top for ten minutes before slicing and serving.

Nutrition Facts : Calories 592.2, Fat 15.5, SaturatedFat 3.3, Cholesterol 7.3, Sodium 4955.2, Carbohydrate 87.3, Fiber 27.1, Sugar 11.8, Protein 28.2

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