Red Lentil Lasagne

A great alternative for a vegetarian and gluten free lasagne.

Dairy-free Béchamel

Ingredients: 

  • 1-2 onion, peeled and roughly sliced

  • 600ml soya milk

  • 150ml water

  • 2.25 tsp vegan vegetable stock powder

  • 3 cloves

  • 3 bay leaves

  • 1/4 + 1/8 tsp grated nutmeg

  • 4.5 tbsp cornflour

  • 3 tbsp vegetable oil

  • pinch of salt

  • pinch of pepper

Method:

  1. Put the onion slices in a pan. Pour in the soya milk and the water. Add the stock powder, cloves, bay leaves and nutmeg. Bring the mixture to the boil, then remove from the heat and set aside for 20 minutes. Using a slotted spoon, remove the onion, cloves and bay leaves and discard.

  2. In a separate saucepan, mix together the cornflour and oil until you have a smooth paste. Gradually pour in the FLAVORED soya milk, whisking constantly.

  3. Place the pan on the heat. Bring to the boil, whisking the whole time, until the mixture thickens to a smooth sauce. Season with salt and pepper. Remove from the heat and use as required.

Red lentil lasagne

Recipe adapted from https://www.healthylittlefoodies.com/red-lentil-lasagne/

Servings: 4-6

Ingredients:

  • 1 tbsp oil

  • 1 celery stalk (finely chopped)

  • 1 onion (brown, white or red) (finely chopped)

  • 2 carrots (finely chopped)

  • 1 red or yellow capsicum (bell) pepper (finely chopped)

  • 2 garlic cloves (minced)

  • 1 bay leaf

  • 180g (1 cup) red split lentils

  • 1 tbsp Tomato Puree (paste)

  • 500g (2 cups) Passata or canned chopped/crushed tomatoes

  • 375ml (1 1/2 cups) low sodium vegetable or chicken stock (broth)

  • 9 lasagne sheets (approx)

  • 60g (1 cup) grated parmesan cheese

Method:

Heat oil in large saucepan and sauté onions, celery, carrots and garlic on a low heat for 5 mins. Add the capsicum (bell) pepper and continue to sauté for a further 5 mins. Stir in lentils, tomato puree, passata, bay leaf and one cup of stock. Reduce heat and simmer for approx. 30 mins (adding more stock when and if needed)

Preheat oven to 180c / 350F.

Spread a thin layer of lentil mixture to the bottom of a baking dish (approx. 9" x 7") Cover with a single layer of lasagne, snapping the sheets to fit. Then add a third of the lentil mixture to cover the lasagne sheets then add a layer of the bechamel. (I had some leftover spinach so i added a layer on top to have some more vegetables and something green in between the layers).

Repeat this process twice: lasagne sheets, lentil mixture, and bechamel. then on the last layer on top of the bechamel sprinkle with parmesan cheese. Bake for 30-40 mins (until fully heated and crispy on top).

i was surprised at how tasty this was, not as rich as it would be with ground beef but pretty close. and it is quite filling. The only adjustment i would make is to add more flavor to the lentil mixture by adding some spices and herbs and can’t forget salt and pepper. it actually tasted much better the next day as maybe the flavors were able to develop and it was also more firm and not so watery. so maybe an idea is to prep and cook it the day before and then reheat it the next day before serving.

cooking, gluten free, lactose freeJackie Wonglentils, red lentil, lasagne, vegetarianComment