Category: Main Course
Cuisine: Italian
Yields:
4 Servings
Lentil and Mushroom Lasagne
A meatless version of the Italian classic smothered in a rich cheese bechamel sauce. Believe me, you won’t miss the meat.
Ingredients
Adjust Servings
- Cheese Bechamel Sauce
Instructions
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NOTE that the photos relate to a double batch I made so as to give one to the neighbors.
- Soak the lentils overnight in water with a splash of vinegar.
- Pre-heat oven to 180℃ fan-forced (200℃ conventional).
- In a food processor chop the garlic and then the onion.
- Heat the oil in a large pan over a low-medium heat and gently sauté the chopped garlic and onion.
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Meanwhile, place the carrots, zucchini and celery in the food processor and pulse to chop - you are looking for a course consistency, so be careful not to over process. Alternatively grate the carrot and zucchini and finely dice the celery.
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Add the chopped veggies, bay leaves and thyme to the pan with the onion.
- Sauté for a few minutes.
- Pulse the mushrooms in the food processor until just chopped.
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Add the mushrooms to the pan with the Puy lentils, tomato paste, stock and diced tomatoes.
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Season, stir to combine and allow to simmer with the lid ajar, stirring occasionally, until the sauce thickens and the lentils are cooked - about 30 minutes.
- Once cooked, add the chopped spinach and stir though to wilt.
- Adjust the seasoning, remove from the heat and set aside. Cheese Bechamel Sauce
- Grate the cheese and set aside.
- In a medium sized pot, melt the butter over a low heat. Remove from the heat, add the flour and mix to combine.
- Return to a medium heat and gradually add the milk, half a cup at a time, mixing constantly.
- As it starts to thicken, add another half a cup of milk. Do this until all the milk is added and the sauce is thick. Assembly
- Place half of the lentil sauce in the base of a medium-sized baking dish (25 x 25cm)
- Top with lasagne sheets, then the remaining lentil sauce.
- Add another layer of pasta and finish with the bechamel sauce and top with the remaining grated cheese.
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Bake for 30 - 45 minute or until the lasagne is cooked through.
