This lentil lasagne has been a classic in my recipe repertoire for many years. It is very tasty, substantial and freeze-able. It can be served in many ways: with salad in summer, roast vegetables in winter or with oven chips and peas at any time of year (this is how I used to serve it whilst being a student!). It is healthy, full of protein and easy to make. This recipe includes 4 adult sized portions and 2 toddler portions. It is perfect for freezing.
- Glug olive oil
- 1 onion, chopped finely
- 2-3 garlic cloves, crushed or chopped finely
- 2 carrots, diced
- 225g red lentils
- 1 tin chopped tomatoes
- 300ml low salt stock
- 1 bay leaf (optional)
- 2 tbsp chopped fresh parsley
- Dried lasagne sheets
- 250g cheddar cheese
- Fry onion and garlic for a few minutes in a large pan.
- Add the diced carrot and lentils and fry for minute or so. Stir well.
- Add tomatoes, stock and bay leaf (if using) and mix well.
- Cover the pan, bring to the boil and simmer for 10 minutes. Stir occasionally and make sure the mixture doesn’t dry out.
- Add 200ml water, stir and continue simmering for another 10 minutes or so. Simmer until the lentils are cooked and soft. The lentil mixture should resemble a rich, thick sauce so add more water if it is too dry or simmer without a lid if there is still too much liquid.
- Remove bay leaf and stir in the parsley.
- Now it’s time to make up the lasagne. Use a lasagne dish or ceramic/ glass bakeware. Place a few spoonfuls of the lentil mixture in the bottom of the dish. Add a layer of the lasagne sheets over the top. Next, spoon half of the lentil mixture onto the lasagne sheets. Grate half the cheese over the lentils, covering evenly.
- Repeat the layering of the lasagne, lentils, and finish with cheese.
- Cover with foil or baking paper and cook at 190C for 25-30 minutes. The lasagne sheets should almost be cooked. To check, insert a skewer or knife into the lasagne sheets to see if they are soft. Remove the foil/ paper and bake for a further 10 minutes to brown the top of the lasagne.