Red Lentil Lasagne:
I chop all my veggies in the food processor to mince them up (individually) but can be choppd by handy and chunkier if perferred.
1 large onion
2 large courgettes
4 large mushrooms
4 garlic cloves
1 red pepper
2 large carrots
1 tin of organic chopped tomatoes, then use the tin to add a tin full of water
1 rounded tsp of marigold bouillion
good pinch of ground black pepper
1stp of dried tyme
good squeeze of tomatoe puree.
tbsp of olive oil.
soften the veggies in the olive oil with the garlic, boullion, thyme and pepper.
Add the tomatoes and water and puree, stir well and add a cup or so of red lentils, stir again and then bring to the boil and then turn the heat down a bit and simmer until the lentils and veggies are cooked and most of the liquid has reduced down.
If you want to add extra salt, wait until it’s all reduced before adding more as reducing down concentrates any saltiness.
Bechammel Sauce:
1 pint of milk
2 tbsp of butter
4 tbsp of plain flour.
1/2 tsp of marigold bouillion
2 bayleaves
pinch of pepper
pinch of nutmeg.
Put all the ingredients in a sauce pan over a medium heat and just keep stirring - don’t worry if it seems lumpy at first it will incorporate and become a lovely thick sauce. This is the all in one method and solong the milk isn’t heated up first it will be fine - just keep stirring (I use a small whisk)
(For a dairy free “cheese” sauce you could try a vegan alternative like this: http://www.theveggietable.com/recipes/vegancheesesauce.html )
Grated very strong mature cheddar (or whatever you like)
Slices of mozzerella (Optional)
In a lasagne dish, put some of the lentil mixture on the bottom, cover with a very thin layer of bechamel sauce, sprinkle over some of the cheese, add the lasagne sheets, more bechamel sauce so the sheets are covered, then sprinkle with cheese, then lentil mixture, and just keep going - make sure you finish with the bechamel sauce on top and add the remaining cheese - and for a luxury version the thinnly sliced mozzerella. And sprinkle a little more thyme over. Pop in the oven for 30 mins or so at around 180 (follow the instructions for the lasagne sheets on how long to cook)
Yum yum. Really nice served with a green salad garlic bread.
Joxy.
It freezes ok too.
xx