Description
This Lentil Lasagne is a hearty, vegetarian-friendly dish that layers a savory lentil and vegetable sauce with creamy cauliflower purée and egg-free lasagne sheets. It’s a comforting and nutritious meal that uses plant-based ingredients to create a satisfying alternative to traditional meat lasagne.
Ingredients
Scale
Sauce and Lentil Mixture
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 garlic clove, crushed
- 2 x 400g cans lentils, drained and rinsed
- 1 tbsp cornflour
- 400g can chopped tomatoes
- 1 tsp mushroom ketchup
- 1 tsp chopped oregano (or 1 tsp dried oregano)
- 1 tsp vegetable stock powder
- Salt and black pepper, to taste
Cauliflower Purée
- 2 cauliflower heads, broken into florets
- 2 tbsp unsweetened soya milk
- Pinch of freshly grated nutmeg
Other
- 9 dried egg-free lasagne sheets
Instructions
- Prepare the vegetable base: Heat the olive oil in a pan over medium heat. Add the chopped onion, carrot, and celery. Gently cook for 10-15 minutes until the vegetables are soft and fragrant.
- Add garlic and lentils: Stir in the crushed garlic and cook for a few minutes until aromatic. Then add the drained lentils and cornflour, mixing well to coat the lentils.
- Make the sauce: Pour in the chopped tomatoes along with a canful of water. Add the mushroom ketchup, oregano, vegetable stock powder, and season with salt and black pepper. Simmer the mixture gently for 15 minutes, stirring occasionally to prevent sticking.
- Cook the cauliflower: While the sauce simmers, bring a large pan of water to a boil. Add the cauliflower florets and cook for about 10 minutes until tender. Drain thoroughly.
- Prepare the cauliflower purée: Using a hand blender or food processor, purée the cooked cauliflower with the unsweetened soya milk until smooth. Season well with salt, pepper, and a pinch of freshly grated nutmeg.
- Preheat the oven and assemble: Preheat your oven to 180°C (160°C fan) or gas mark 4. In a 20 x 30 cm ceramic baking dish, spread one-third of the lentil mixture evenly across the base. Break and layer three lasagne sheets on top to fit the dish. Spread another third of the lentil mixture over the pasta layer, then top with one-third of the cauliflower purée. Add another layer of broken lasagne sheets.
- Continue layering: Add the remaining third of the lentil mixture followed by a final layer of lasagne sheets, then top with the remaining cauliflower purée to finish.
- Bake the lasagne: Cover the dish loosely with foil and place in the preheated oven. Bake for 35-45 minutes total, removing the foil for the last 10 minutes to allow the top to brown slightly and become golden.
- Rest and serve: Once baked, remove the lasagne from the oven and let it rest for about 5 minutes to set before slicing and serving.
Notes
- Use dried egg-free lasagne sheets to keep this recipe vegan-friendly.
- Ensure cauliflower is well drained before pureeing to prevent a watery topping.
- For extra flavor, add herbs like basil or thyme to the lentil sauce.
- You can substitute mushroom ketchup with Worcestershire sauce if unavailable, but ensure it’s a vegetarian version.
- This dish can be prepared a day ahead and reheated; it often tastes better the next day as flavors develop.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: lentil lasagne, vegetarian lasagne, cauliflower purée, meatless lasagne, plant-based, healthy dinner, vegan lasagne alternative
