Lentil and Veg Lasagne

GF, V, DF and RSF - serves 4

Ingredients:

  • 1 pack of GF lasagne sheets

  • 1 can organic brown lentils rinsed

  • 1 can diced tomatoes

  • 1 cup passata

  • 1 onion diced

  • 2 galic cloves diced

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp italian herbs

  • 1 red capsicum sliced

  • 1/4 kent pumpkin sliced into ‘sheets’ (0.5 sm thick)

  • 2 zucchini sliced lenghth ways (0.5 cm thick)

  • 2 tbsp nutritional yeast

  • Salt and pepper

  • 100g rocket

Method:

  1. Pre heat your oven to 180 degrees C.

  2. In a heated frypan, add 1 tbso olive oil, garlic, onion and your herbs and spices. Saute for 3 minutes.

  3. Add in your lentils, passata, nutritional yeast and diced tomatoes and cook for 5 minutes. Season with salt and pepper to taste.

  4. Using an oven proof baking dish start to layer your lasagne. Place down lasagne sheets, a big spoonful of lentil mixture (enough to evenly cover the sheets), followed by your veg (layering as you go > Pumpkin, capsicum, zucchini), Sprinkle over some rocket and repeat until all the mixture has been used.

  5. Cover the lasagne with a foil and bake in the oven for 35-40 minutes.

  • Feeling fancy? Blizt up a handful of cashews with 1 tbsp nutritional yeast to creat a “parmasen" crumb

DinnerEmma Cathielasagne, italian, vegetarianComment