LENTIL LASAGNA RECIPES

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.

Steps:

• Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Transfer to prepared loaf pan. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.