Lentil and Mushroom Lasagne

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.
Servings: 4 yield(s)
Ingredients
  • 200 g Puy (French) Lentils ≈ ½ cup
  • 1 tbsp Olive oil
  • 1 brown Onion - peeled and quartered
  • 3 cloves Garlic - peeled and chopped
  • 2 Carrots - roughly chopped
  • 1 medium Zucchini - roughly chopped
  • 2 Bay leaves
  • 1 tbsp fresh Thyme leaves
  • 250 g Swiss Brown or Portobello Mushrooms - roughly chopped
  • 3 tbsp Tomato Paste
  • 3 tsp Yeast extract (such as Vegemite, Marmite or Promite)
  • 2 tbsp Worcestershire sauce
  • 400 ml Vegetable stock (OR vegetarian Beef stock)
  • 400 g diced tinned Tomatoes
  • 60 g baby Spinach leaves - chopped (≈ 2 cups)
  • 200 g Lasagne sheets
    • Cheese Bechamel Sauce
  • 115 g Tasty Cheese - grated
  • 30 g Butter
  • 55 g plain Flour
  • 500 ml Milk
Instructions
  1. NOTE that the photos relate to a double batch I made so as to give one to the neighbors.
  2. Soak the lentils overnight in water with a splash of vinegar.
  3. Pre-heat oven to 180℃ fan-forced (200℃ conventional).
  4. In a food processor chop the garlic and then the onion.
  5. Heat the oil in a large pan over a low-medium heat and gently sauté the chopped garlic and onion.
  6. 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.
  7. Add the chopped veggies, bay leaves and thyme to the pan with the onion.
  8. Sauté for a few minutes.
  9. Pulse the mushrooms in the food processor until just chopped.
  10. Add the mushrooms to the pan with the Puy lentils, tomato paste, stock and diced tomatoes.
  11. 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.
  12. Once cooked, add the chopped spinach and stir though to wilt.
  13. Adjust the seasoning, remove from the heat and set aside.
    14. Cheese Bechamel Sauce
  14. Grate the cheese and set aside.
  15. In a medium sized pot, melt the butter over a low heat. Remove from the heat, add the flour and mix to combine.
  16. Return to a medium heat and gradually add the milk, half a cup at a time, mixing constantly.
  17. 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.
    18. Assembly
  18. Place half of the lentil sauce in the base of a medium-sized baking dish (25 x 25cm)
  19. Top with lasagne sheets, then the remaining lentil sauce.
  20. Add another layer of pasta and finish with the bechamel sauce and top with the remaining grated cheese.
  21. Bake for 30 - 45 minute or until the lasagne is cooked through.