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Red Lentil Lasagna Recipe - Cooking Index

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Red Lentil Lasagna

Cuisine: Italian
Serves: 4 people

Recipe Ingredients

1 cup 62g / 2.2ozOnion - sliced finely (large)
3   Garlic - minced
1   Red chilli - deseeded
2   Celery - chopped *very*
  Finely
1/2 cup 118mlWater
1 lb 454g / 16ozBroccoli
1 lb 454g / 16ozCourgette/zucchini (small)
1/2 lb 227g / 8ozMushroom
1   Vegetable stock - (vecon and
  Water)
1 cup 237mlRed lentils
1   Tomatoes
2 teaspoons 10mlOregano
2 teaspoons 10mlBasil
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlPepper
1/2 cup 31g / 1.1ozCorn
2 tablespoons 30mlTomato puree/paste
12   Spinach lasagna
1/4 cup 59mlWater
2 tablespoons 30mlFlour
1/2 cup 118mlSoya milk
1   Garlic
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlPepper
3 tablespoons 45mlYeast flakes
1/4 teaspoon 1.3mlTurmeric

Recipe Instructions

Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheese sauce and stick in the oven at about 330F for 20 minutes. Eat with a salad.

Source:
Sharon Frye

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