DELIVERY ACROSS LEBANON
DOWNLOAD OUR APP!
About Us | Re-Order | Loyalty Program

SPICED VEGETABLE AND LENTIL LASAGNE

SPICED VEGETABLE AND LENTIL LASAGNE

Ingredients:
  • 2 tbsp soybean oil
  • 1 large onion, finely chopped
  • 1 red pepper, deseeded & finely sliced
  • 1 clove garlic, peeled & finely chopped
  • 3 tbsp curry powder 
  • 500g  tomato passata 
  • 380g  lentils
  • 1 vegetable stock cube
  • 100g fresh spinach, washed
  • 150g mushrooms, wiped or peeled & sliced
  • 250g leeks, finely sliced into rings, washed
  • 8 sheets lasagne
Sauce:
Seasoning

Instructions:

  • Pre heat the oven to 180ºc
  • Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder cooking for a further 30 seconds.
  • Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.
  • To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.
  • Leave to cool slightly then stir in the yogurt.
  • To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.
  • Spoon over half the spicy lentil mixture and top with the spinach and leeks
  • Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top
  • Sprinkle with remaining cheese and bake in the oven 1 hour. If the top becomes too brown, cover with baking parchment. Delicious served with a fresh salad or garlic bread
Back