65 Minutes
Lentil Lasagne

Lentil Lasagne

Homemade lasagne with layers of Pasta, red wine lentil bolognese, and white sauce with a crunchy parmesan topping served with a fresh green salad.

How it's doneDirections

Step 1

Place the milk in a pan.

Peel and finely slice the onion(s)

Add the cloves and bay leaves to the pan boil and then simmer. Cook for a minute or two then set aside to infuse.

Refrigerate for at least two hours preferably overnight

Step 2

2 Minutes

Heat the olive oil in the frying pan.

Peel and chop the onion(s) finely. Add them to the frying pan and cook for 2 minutes.

Step 3

2 Minutes

Wash and dice the celery.

Add to the frying pan and cook for 2 minutes

Step 4

4 Minutes

Wash and slice the mushrooms.

Peel and crush the garlic using the garlic crusher or chop finely.

Add to the frying pan and cook for 3 to 4 mins.

Step 5

Peel and grate the carrots.

Add to the frying pan, lower the heat and cook the vegetables till they caramelise.

Step 6

Add the lentils to the pan.

Step 7

20 Minutes

Add the oregano, bay leaves, tomatoes, red wine, tomato puree and Worcester sauce.

Boil and then simmer, cook for 20 mins.

Step 8

While the bolognese is cooking set the oven to 190C 375F or gas mark 5.

Step 9

5 Minutes

To make the bechamel sauce take the infused milk from the fridge and strain.

Melt the butter in a small pan, add the flour and stir continually to make a paste.

Cook for 5 minutes, stirring continuously to avoid burning.

Step 10

Add the milk gradually initially the sauce will turn into a thick paste, stir continually.

Continue adding the milk stirring continuously to avoid lumps, if lumps appear whisk to remove them.

Cook to form a medium thick sauce.

Step 11

Drain the pasta.

Step 12

Finely grate the parmesan.

Step 13

30 Minutes

Using a rectangular ovenproof dish layer the lasagne.

Add the bolognaise sauce then the lasagne then the bechamel sauce then a layer of parmesan.

Repeat until the is used up ending with a layer of parmesan

Place in the oven and cook for 30 mins.

Layer the extra pasta, bolognaise and sauce to form an additional lasagne when complete allow to cool and then place in freezer

Step 14

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.

Step 15

Remove the lasagne from the oven, serve with salad.

What you needIngredients

Servings 2
  • 2 Medium Pans
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Garlic Crusher
  • 1 Rectangular Pie Dish
  • 200 grams Lasagne Pasta
  • 25 grams Parmesan
Lentil Sauce
  • 120 gram Mushrooms (Chestnut)
  • 1/2 Onion
  • 1/2 Carrot
  • 1 stick Celery
  • 1 Garlic Clove
  • 390 grams Green Lentils
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 400 grams Tinned Tomatoes
  • 1 glass Red Wine (Chianti)
  • 2 tbsp Tomato Puree
  • 1 tbsp Soy Sauce
  • Salt - to taste
  • Black Pepper - to taste
  • 1 tbsp Olive Oil
White Sauce
  • 3/4 pint Milk
  • 1 Onion
  • 1 Bay Leaf
  • 1 Clove
  • 50 grams Butter
  • 50 grams Plain Flour
  • 1 pinch Ground Nutmeg
  • 1/4 Cucumber
  • 40 grams Salad Leaves
  • 50 grams Cherry Tomatoes

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