PUY LENTIL LASAGNE RECIPE - BBC FOOD
Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling.
Provided by Cheryl Ferguson
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter.
- For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry.
- Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.
- Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.
- Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.
- Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat.
- To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.
- Serve with a green salad.
VEGETARIAN KIDS' RECIPES | BBC GOOD FOOD
Simple meat-free recipes kids will love to make and eat. Choose from family-friendly veggie curries, stir-fries, pizzas, pasta and plenty more.
Provided by Good Food team
Number Of Ingredients 1
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