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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

One-Pot Lentil Lasagne Recipe

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This recipe for One-Pot Lentil Lasagne is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
olive oil
▪️1 red onion
▪️3 garlic cloves
▪️150g mushrooms
▪️1 tbsp oregano
▪️1 tbsp basil
▪️2 cans lentils, drained
▪️2 tbsp tomato puree
▪️Jar passata (690g) + splash water to rinse the jar (can use sauce or canned tomatoes)
▪️1 tbsp tamari (or soy sauce)
▪️6 lasagne sheets (I use gluten-free)
▪️grated cheese of choice (I used vegan)
Directions:
Directions:
Firstly, dice the onion + garlic and slice the mushrooms
2️⃣ Heat a large oven proof casserole dish/pan, with olive oil adding in the onion + garlic + mushrooms + oregano + basil + pinch salt and fry for 5 minutes
3️⃣ Next add in the drained lentils + tomato puree + tomato passata + water to wash out the jar + tamari. Stir and simmer for 12-15 minutes
4️⃣ Meanwhile snap the lasagne sheets and add to a bowl with boiling water for 10 minutes to soften (make sure to stir to stop them sticking)
5️⃣ Finally, drain the lasagne sheets and fold into the lentil sauce, top with grated cheese and bake for 30 minutes at 200C (fan oven) or 390F

 

 

 

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