Lentil Lasagne


  • 12 Lasagne Sheets

  • 1 red onion

  • 3 minced cloves garlic

  • 150g chopped chestnut mushrooms

  • 2 finely chopped celery sticks

  • 1 finely chopped carrot

  • 150g brown lentils

  • Tin of tomatoes

  • 2 tbsp soy sauce

  • 1 tbsp tomato puree

  • 2 tsp apple cider vinegar

  • 1 stock cube

  • 1 cup of black tea, tea bag left in

  • 1 white onion

  • 750ml soy milk

  • ½ tsp nutmeg

  • 1 bay leaf

  • Generous pinch of salt

  • 2 tbsp nutritional yeast (optional)

  • 75g vegan spread

  • 60g plain flour


  1. Preheat oven to 180C

  2. Chop and fry the red onion in a deep pan, once it has softened add the garlic and mushrooms.

  3. Once the mushrooms have completely cooked add the carrot and celery, brown lentils. Add the tin of tomatoes, soy sauce, tomato puree, apple cider vinegar, crumble in the stock cube and give it a good stir. Have a mug of over-brewed tea to hand (leave in the tea bag the whole time) and as the liquid gets absorbed add a splash of tea and stir throughout, keep doing this until the lentils are cooked. If you run out of tea just add more boiling water to the mug with the tea bag in.

  4. While the lentils are cooking start on the white sauce: finely chop the white onion and fry in the vegan spread, add the nutmeg and bay leaf also. Once the onion is cooked add the flour and stir to make a roux dough. Slowly add the milk a splash at a time, beating with a whisk to ensure there are no lumps. Once you have added all the milk you can take off the heat and leave until the lentils are done. Stir at regular intervals to stop a skin forming.

  5. Assemble the lasagne- put a third of the lentil mince in the base of an oven proof dish. Pour over 1/3 of the white sauce and top with 4 lasagne sheets, break to make them fit to form one pasta layer. Repeat this until you have created three layers, with a large amount of white sauce on the top.

  6. Cook on the top shelf of the oven for 45mins. Keep it in a little longer if the pasta is not cooked.

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