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Lentil Lasagne Recipe

Savor a delicious veggie mushroom and lentil lasagna, featuring layers of al dente lasagna pasta filled with a bolognese made from red wine, green lentils, and mushrooms, seasoned with bay leaves, oregano, garlic, and red wine. Topped with a homemade white sauce and a crispy parmesan crust, it’s served alongside a fresh green salad.
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Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

Lasagne

  • 200 grams lasagne pasta
  • 25 grams parmesan or pecorino cheese

Lentil sauce

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 0.5 whole carrots
  • 1 stick celery
  • 0.5 tsp oregano (dried)
  • 1 cloves garlic
  • 1 tin tinned green lentils
  • 120 grams chestnut mushroom
  • 1 tbsp olive oil
  • 0.5 whole onions
  • 175 ml Chianti red wine
  • salt (to taste)
  • 1 tin tinned tomatoes
  • 2 tbsp tomato puree
  • 1.5 tsp worcester sauce

White sauce

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 50 grams butter
  • 1 whole cloves
  • 1 tsp ground nutmeg
  • 425 ml milk
  • 1 whole onions
  • 50 grams plain flour
  • salt (to taste)

Salad

  • 100 grams cherry tomatoes
  • 0.5 whole cucumber
  • 40 grams Salad leaves

Instructions
 

  • add the cloves, bay leaves, nutmeg and onion to the milk, place the milk in a pan, peel and slice the onions, cook for a minute or two, set a side to infuse, refrigerate for two hours or overnight
  • peel and chop the onion(s) finely, heat the olive oil in the frying pan add the onions and fry for 2 minutes, wash and dice the celery add to the onions fry for a couple of minutes, peel and crush the garlic using the garlic crusher or chop finely, add to the onions and celery cook for a couple of minutes
  • wash and slice the mushrooms and add to the onion mixture, fry for 3 to 4 minutes, peel and grate the carrots add to the onion mixture, lower the heat, cook the vegetables till they caramelise, stirring occasionally
  • drain and rinse the lentils, add the oregano, bay leaves, tomatoes, red wine, tomato puree and Worcester sauce to the vegetables and lentils, boil and then simmer for 15-20 minutes, add the lentils to the frying pan, cook for a minute or two, season with salt and pepper
  • while the bolognese is cooking, half fill a pan with water and boil, add the pasta to the boiling water and cook until tender but with a slight bite
  • to make the bechamel sauce, Take the infused milk from the fridge and strain, melt the butter in a pan, add the flour stir continually to make a paste, cook for 5 minutes
  • add the milk gradually initially the sauce will turn into a thick paste Stir continually, continue adding the milk if lumps appear whisk to remove, Stirring continuously to avoid burning, cook to form a medium thick sauce, season with salt and pepper
  • set the oven to 180C 350F or gas mark 5, drain the pasta, finely grate the parmesan, using a rectangular oven proof dish layer the lasagne, layer the lasagne with first the bolognaise, then the lasagne pasta, then the bechamel, then parmesan, repeat the layers ending with a layer of parmesan
  • place in the oven and bake for 30 minutes, if cooking extra for the freezer layer the extra pasta, bolognaise and sauce to form an additional lasagne when complete allow to cool and then place in freezer
  • wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
  • remove the lasagne from the oven, serve a portion of lasagne with the salad
Keyword Lentil Lasagne Recipe
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