This veggie-ful take on a classic dish is a delicious way to ensure you get loads of nutrients and fibre. Enjoy with a tossed salad on the side.
Heat olive oil in large heavy-based saucepan or pot. Add onion and garlic and cook until translucent. Add carrot, celery and zucchini and let cook down for 5-8 minutes. Add in the lentils, chopped tomatoes, bay leaves, passata and herbs and simmer for 20 minutes. Add some water if a little dry, or if too runny, leave the lid off the pot while simmering. Stir occasionally to ensure it doesn't stick to the base.
Meanwhile, make the bechamel sauce by melting the butter in a saucepan over medium heat and stirring in the flour with a wooden spoon. Stir for 1-2 minutes, then whisk in the milk gradually. Continue stirring until the sauce thickens (4-5 minutes). Add in the nutmeg and pepper to taste. Finally, gently stir through the ricotta, cauliflower and grated cheese.
To assemble lasagne:
Place lasagne pasta sheet on the bottom of a baking dish, cover with a thin layer of lentil sauce mix (remove the bay leaves first), then half the bechamel sauce. Repeat with another layer of pasta, lentil mix and remaining bechamel sauce. Top with a final layer of pasta, lentil mix and grated cheese over the top.
Bake in a moderate oven (180°C) for 30 minutes. Let rest for 5 minutes before serving.
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