Puy Lentil Lasagne - Italian Main Course

Ingredients

  • 1 piece Butter (for greasing and frying)
  • 200 g Puy lentils
  • 1 piece Vegetable stock cube
  • 1 tbsp Garlic infused olive oil (or olive oil, for frying)
  • 1 piece Onion (chopped)
  • 1 clove Garlic (chopped)
  • 110 g Mushrooms (finely diced)
  • 110 g Leek (finely sliced)
  • 400 g Chopped tomatoes
  • 7 piece Lasagne sheets (dried)
  • 110 g Butter
  • 85 g Plain flour
  • 850 ml Milk
  • 6 tbsp Double cream
  • 110 g Cheddar cheese (grated)
  • 110 g Butter
    Alternative: plant-based butter
  • 850 ml Milk
    Alternative: plant-based milk
  • 6 tbsp Double cream
    Alternative: coconut cream
  • 110 g Cheddar cheese (grated)
    Alternative: vegan cheese slice

Instructions

  1. Preheat the oven to 180C.

  2. Grease a baking dish with butter.

  3. For the lentil ragù, cover the lentils with cold water and bring to a boil with vegetable stock. Cook for 15-20 minutes until lentils are tender.

  4. Meanwhile, heat garlic-infused olive oil in a pan. Sauté onion, garlic, mushrooms, and leek until softened.

  5. Add chopped tomatoes, salt, and pepper. Simmer for 15 minutes.

  6. Drain the cooked lentils and add them to the tomato sauce. Mix well.

  7. For the cheese sauce, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes.

  8. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.

  9. Remove from heat and stir in double cream and cheddar cheese. Season with salt and pepper.

  10. Layer lasagne sheets, lentil ragù, and cheese sauce in the prepared baking dish, repeating layers.

  11. Top with grated Parmesan cheese.

  12. Bake for 30-35 minutes, or until golden brown and bubbling.

  13. Let stand for a few minutes before serving with a green salad.

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