Lentil Lasagne
Ingredients
- Lentil Lasagne
- 2 Onions , finely chopped
- 2 tbsp Olive Oil
- 2 Sticks Celery, diced
- 3 Carrots, diced
- 100 g Red lentils
- 1 Tin Aduki Beans
- 1 Tin Chopped Tomatoes
- 50 g Sundried Tomatoes in oil
- 1 tbsp Cocoa powder
- 400 ml Vegetable stock
- 1 Packet of lasagne sheets
- Sauce
- 3 tbsp Olive oil
- 1 Bay leaf
- 2 tbsp Flour
- 500 ml Oat Milk
- 1/2 tsp Nutmeg
- 1 tbsp Low Salt Boullion
- 4 tbsp Yeast Flakes
- 1 tsp Wholegrain Mustard
- Black pepper to season
- Topping
- Wholemeal breadcrumbs mixed with dried herbs
Instructions
- Preheat oven to 200 C, Gas mark 6
- Slowly and gently saute onion in the oil until soft. Then add celery, carrot. Cook for 5 minutes
- Add lentils and tomatoes, stock, cocoa powder. Bring mixture to a boil, cover and simmer for 15 minutes so that the liquid gets absorbed.
- Stir in the aduki beans.
- To make the sauce, gently heat the oil the bay leaf. Remove from heat and stir in flour to make a paste.
- Add the milk slowly, stirring continuously return to heat to thicken
- Stir in the other sauce ingredients and keep stirring to make a creamy sauce consistency. Remove the bay leaf.
- When the sauce is completed, place a layer of the lentil mixture into a lasagne dish. Cover with a layer of lasagne sheets, pour over half the sauce and repeat the layers
- Sprinkle the breadcrumb mixture onto the top.
- Place in oven and bake for approx. 20-25 mins until lightly browned.