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Mushroom and Lentil Lasagna


Checkers - Jul 18th, 11:01

With hearty lentils and gourmet mushrooms, you won’t even miss the meat in this vegetarian take on an Italian classic.


For the lentils:
2 tbsp. (30 ml) olive oil
1 onion; peeled and finely chopped
3 carrots; peeled and grated
1 celery stick; finely chopped
1–2 garlic cloves; peeled and crushed
1 cup (250 ml) brown lentils
2 packs (500 g) Romanita tomatoes
2 cups (500 ml) vegetable stock

1 tbsp. (15 ml) chopped fresh oregano or 1 tsp. (5 ml) dried oregano
Pinch of sugar
Salt and pepper
For the cheese sauce:
2 tbsp. (30 ml) butter
2 tbsp. (30 ml) cake wheat flour
1½ cups (325 ml) milk

⅓ cup (80 ml) grated mature Cheddar
Pinch of ground nutmeg
Salt and pepper
For the lasagne:
1 punnet (400 g) mixed mushrooms; sliced
Lasagne sheets
½ cup (125 ml) ricotta cheese


For the lentils:
1. Heat the oil in a pan and fry the onion, carrot and celery until soft, about 5 min.
2. Add the garlic, lentils, tomatoes, vegetable stock, sugar, oregano, and seasoning and simmer for 20–30 min. or until cooked through.

For the cheese sauce:
3. Melt the butter in a heavy-based pot. Add the flour and stir to form a paste. Cook for 1 min.
4. Remove pan from the heat and stir through a little milk. Return to the heat and slowly add milk while stirring continuously, until sauce has thickened, about 15–20 min.
5. Stir through the cheese and nutmeg, and season.

For the lasagna:
6. Preheat oven to 180 °C.
7. Spread a third of the lentil mixture onto the base of 1 large or 2 smaller ovenproof dishes.
8. Top with a layer of sliced mushrooms, a drizzle of cheese sauce and a layer of lasagne sheets. Repeat layers twice. After your final layer of pasta, finish with a layer of cheese sauce and crumbled ricotta.
9. Bake for 30–40 min. or until cooked through, bubbling and golden.

Serves: 4Click here for more Checkers recipes 

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