Lentil Lasagne

[Guest guest]

Lentil Lasagne

Source: www.edgell.com.au (adapted)

 

 

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Preparation Time: 15 minutes

Cooking Time: 25 minutes

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2 teaspoons olive oil

1 onion, finely chopped

1 carrot, grated

1 stick celery, finely chopped

1 small zucchini, chopped

8 button mushrooms, thinly sliced

400 g (14 oz) can Edgell Brown Lentils, undrained

2 1/2 cups thick tomato puree

1/4 cup finely chopped fresh basil

250 g (9 oz) packet of instant GF lasagne sheets

1 1/2 cups low fat vegan white sauce (see Files)

1 cup grated vegan tasty cheese

 

 

 

1. Heat oil in a pan, add onion, carrot, celery, zucchini and

mushrooms and cook for 5 minutes or until tender.

 

2. Add undrained Edgell Brown Lentils, tomato puree and basil. Cover

and simmer for 5 minutes, stirring occasionally.

 

3. Spread a little lentil sauce over the base of a 20 x 30 cm (8 x

12 " ) lasagne dish. Cover with a layer of lasagne sheets, a 1/3 of the

lentil sauce and a 1/3 of the white sauce.

 

4. Repeat layering finishing with white sauce and sprinkle with cheese.

 

5. Bake in a preheated oven at 190 C (375 F) for 25 to 30 minutes

 

 

 

TIP: Lentil lasagne can be made in foil trays and frozen as a ready

made meal.

 

 

 

Serves 6.