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*.
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
- Sauté the onion,garlic, celery, zucchini and carrot in the olive oil on moderate heat before adding the spices.
- Add the soaked and drained lentils and roast vegetables and stir well.
- 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.
- Preheat the oven to 190C.
- 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.
- 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.
❃ 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,
“Let us always meet each other with smile, for the smile is the beginning of love.”- Mother Teresa.