Lentil lasagne

3 of 5-a-day 4 servings 400 kcal or less cheese-free dairy-free fibre good for you healthier homemade low cal low calorie mains over an hour vegan substitute vegan swaps vitamin c

N/A

Source

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

Method

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.