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  • Prep
    15 minutes
  • Cooking
    50 minutes
  • Serves
    6

Lentil Lasagne

Ingredients

FOR THE SAUCE:
1 can brown lentils, drained and rinsed
1 can crushed tomatoes
2 tablespoons tomato paste
3 small mushrooms, sliced thinly
1 clove garlic, crushed
¼ onion, chopped
Generous slosh of red wine
Salt and pepper to taste
Your choice of herbs, we like oregano, basil and thyme.
Extra virgin olive oil
 
FOR THE IN-BETWEEN:
Wholemeal lasagna sheets
1 zucchini, thinly sliced length ways
1 small eggplant, thinly sliced length ways
Extra virgin olive oil
2 tbs Liddells Lactose Free Shredded Parmesan Cheese
½ cup Liddells Lactose Free Grated Cheese

Directions

Step 1

In a fry pan, heat Extra virgin olive oil (EVOO) and sauté onion and garlic until soft.

Add lentils, mushroom, tomato paste, canned tomato, red wine and herbs and spices. Sauté for approx. 5 minutes, or until a thick sauce has formed.

Meanwhile, heat oven to 180C.

Whilst sauce is cooking, in a separate fry pan, cook eggplant and zucchini until softened and lightly brown.

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