Green Lentil Lasagne

This green lentil lasagne is an extremely tasty, vegetarian family recipe. With delicious melted mozzarella within and a tasty cheese crust on top (both reduced fat) complementing the nutty flavour of the green lentils, this truly is something different.

Course Dinner

Cuisine Mediterranean, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 452kcal

Author Neil

Equipment

Ingredients

For the lasagne filling:-

300 g green lentils soaked for at least 2 hours in cold water
600 ml hot vegetable stock
Low calorie cooking oil spray or 1 tbsp. olive oil
1 medium onion diced
2 cloves garlic peeled and diced finely
1 stick of celery diced
400 g can chopped tomatoes
2 tablespoon tomato puree
½ teaspoon dried mixed herbs
200 ml warm water
Salt and Pepper
430 g mozzarella balls cut into 8 slices each. I use the reduced fat ones.
6 dried lasagne sheets
1 teaspoon freshly grated parmesan for topping optional

For the cheese sauce:-

300 ml skimmed milk
2 tablespoon corn flour
75 g grated cheddar cheese I use reduced fat cheese.
Salt and pepper

Metric - US Customary

Instructions

To make the lasagne filling:-

Drain the lentils and place them in a saucepan with the hot vegetable stock, turn on the heat, bring to the boil, then turn down the heat and simmer and cook covered, about 25 minutes. Check lentils regularly to ensure they don’t need topped up with more water. You want them to cook to a very soft consistency.
In another saucepan, spray the bottom about 5 times with the low calorie cooking oil spray, turn the heat on high, then when the oil begins to bubble a little, turn the heat down to medium and sauté the onion, garlic and celery until soft.
Stir the sautéed onion mixture into the cooked lentils, then add the tin of tomatoes, tomato puree, dried herbs and the warm water. Mix well.
Simmer the lasagne mixture for about 10 minutes and season to taste.
Pre-heat oven to 180Fan

To make the cheese sauce:-

Place the milk in a saucepan with the corn flour. Turn on the heat and allow to simmer, but stir constantly until thickened.
Add the grated cheese and whisk until all the cheese has melted and a sauce is left. Season to taste.

Assemble the lasagne:-

Spoon half of the lasagne filling into an oven proof dish, then top with 8 slices of the mozzarella.
Spoon the other half of the lasagne filling over and top with the final 8 slices of the mozzarella.
Layer the lasagne sheets on top, pour over the cheese sauce and sprinkle over the freshly grated parmesan over.

To cook the lasagne:-

Cook in oven for about 20 – 22 minutes until the cheese is bubbling and slightly browned.
Remove from the oven and allow to cool a little before serving.

Notes

Serving suggestion – serve with a green salad of rocket, cucumber and celery.

Nutrition