Lentil and roast vegetable lasagna bake (GF)

I wasn’t going to write a blog post for this recipe however I had a few individuals on Instagram message me for it… so here it is! I must admit that lasagna was not one of my favourite foods even in my pre-vegan days however I recently found some good quality, gluten-free lasagna sheets made out of lentils! I decided to create a dish using beluga lentils and leftover roast vegetables. This is a simple yet delicious meal that takes minimal effort and time.

In my opinion, you simply cannot go wrong with a tomato-based pasta sauce. Onion and garlic caramelised in some good quality extra-virgin olive oil is essential as is a good-quality tomato puree or passata sauce. I cannot assert enough to ensure that you purchase your organic tomato products organically and in glass jars if possible due to the nature of the tomatoes’ acidity reacting with plastic/tin linings *cringe*.

RECIPE:

Serves four

1.5 cups organic beluga lentils, soaked

1 large jar of organic tomato passata

1/2 brown onion, sliced

1 clove of garlic, crushed

1 TBSP olive oil

2 TSPN dried basil

1 TSPN dried chilli flakes (optional)

Five drops of habenero hot sauce (optional)

1 bay leaf

1 carrot, diced

1 stalk of celery, diced

1/2 zucchini, diced

2 cups roasted vegetables of choice- I had leftover heirloom squash and potato

Lasagna sheets of choice

  1. Sauté the onion,garlic, celery, zucchini and carrot in the olive oil on moderate heat before adding the spices.
  2. Add the soaked and drained lentils and roast vegetables and stir well.
  3. Add the tomato passata and hot sauce if using and stir well before covering the pot. Let this simmer for 20-25 minutes, ensuring you stir often to stop the bottom sticking.
  4. Preheat the oven to 190C.
  5. Add some of the pasta sauce to the bottom of an oven-proof pan. Layer alternately with the lasagna sheets and the pasta sauce, ensuring you add the pasta sauce last on top.
  6. Sprinkle with nutritional yeast or cashew parmesan. Drizzle with a little olive oil if desired. Cover the dish with an oven-proof plate (or baking paper and alfoil). Bake for 25-30 minutes depending on your lasagna sheets.

NOTES:

❃ My lentil lasagna sheets were from a local health food store however most supermarkets stock many gluten free options these days.

❃You could substitute the lasagna sheets with cooked pasta of choice if preferred.

❃I didn’t use a “béchamel” sauce however there are plenty of simple recipes these days that are cashew or cauliflower based.

❃ Substitute the soaked dry lentils with tinned lentils if more convenient however dried legumes are more economical and are definitely BPA- free ☺

Love and light,

Di ♡

“Let us always meet each other with smile, for the smile is the beginning of love.”- Mother Teresa.

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