This vegetarian lasagna recipe will keep you nice and warm now that the weather is is turning chilly. It’s a very filling dish, hence the name ‘meaty’. However it can be nice to pair it with some garlic bread, or a salad on the side!
- 200g baby spinach
- 250g fresh lasagne sheets
- 125g cheese
- 30g plain flour
- 30g butter
- 400ml milk
- 1/4 tsp nutmeg
- 1 onion, 1 carrot, 1 celery stick- all peeled and finely chopped
- olive oil
- 1 clove crushed garlic
- 80g red or brown lentils (drained)
- 2 Tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml vege stock
- Lentil sauce: Fry onions, carrot and celery in oil for 5 mins. Add garlic 1-2 mins. Stir in lentils, tomato puree, vege stock and tomatoes. Bring to the boil, then turn down the heat and put on the lid to simmer for 15 mins.
- Pre heat oven to 200 ° C
- White sauce: Melt butter, stir in flour to a paste, and whisk in milk. Whisk continuously over medium heat until thick and smooth. Add nutmeg and stir . Simmer gently for a minute.
- Steam spinach, sieve and squeeze out excess liquid.
- Assemble a greased oven proof dish 22x26cm
-Lay down pasta sheets
-2 Tbsp each of lentil and white sauce
(Repeat this process until the dish is full. For the final layer add pasta sheets and finish with white sauce. Grate cheese over the top)
- Cook for 35 minutes
Tip: If you’ve got time assemble two of this dish: cook one to eat, and freeze the other one uncooked for another night. Then when you want to eat the frozen one just move it to the fridge in the morning, and bake it for 35 minutes that evening!