VeganVegetarianGluten FreeLow CostHigh FibreHigh Protein
Using lentils and mushrooms in this vegan lasagne is an excellent tip to create a satisfying dish. The chestnut mushrooms add an earthy flavour to the rich tomato sauce. Best of all it's all made in one pot - so minimum washing up after a delicious dinner!
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (diced)
garlic cloves 3 (crushed)
chestnut mushrooms 150 g (sliced)
dried oregano 1 tbsp
dried basil 1 tbsp
tinned lentils 2 (drained)
tomato purée 2 tbsp
tomato passata 680 g
gluten-free lasagne sheets 250 g
grated vegan cheese 1 handful
tamari 1 tbsp
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Dice the onion and crush the garlic. Thinly slice the mushrooms.
Heat a dash of olive oil in an ovenproof casserole/dish on a medium heat. Add the onion, garlic, mushrooms, oregano and basil with a pinch of salt and pepper and cook for 5 minutes.
Stir in the drained lentils, tomato puree and tomato passata. Fill the tomato passata container with water then add this to the dish along with the tamari. Stir well then leave to simmer for 12 - 15 minutes.
Meanwhile snap 6 lasagne sheets into quarters and add to a bowl with boiling water for 10 minutes to soften (make sure to stir to stop them sticking).
When the lentil sauce is ready, drain the lasagne sheets and fold into the sauce. Top with the grated cheese and bake in the oven for 30 minutes, or until golden and bubbling.
Leave to stand for a few minutes before serving then plate up and enjoy!
