Lentil & Kumera Lasagne

We love lasagne so I’ve been trying some new recipes and this one is our favourite.

There’s no story today, just the recipe because its amazing!

Ingredients:

For the filling

1 red onion, finely chopped

2 small carrots, grated

2 celery stalks, chopped

1 tsp dried mixed herbs

1 cup dried brown lentils, rinsed and drained

1 tbsp Braggs liquid seasoning

2 tbs balsamic vinegar

3 cloves garlic, finely chopped

1 tbsp white miso paste

1 700 ml jar of passata + the empty jar filled with water

1 tin chopped tomatoes

1 medium orange kumera, sliced into 1 cm discs (any thicker and you’ll have to pre cook them)

3 dried wholemeal lasagne sheets, ready to cook

 

For the cheese sauce:

2 cups cauliflower, steamed

1.5 cups cashews, soaked for at least 2 hours (overnight is best)

1/2 cup Braggs nutritional yeast

2 cloves garlic

1 tbsp Dijon mustard

2 tsp Braggs liquid seasoning

3/4 cup of water

*Vegan Parmesan for the topping

 

Method:

Pre heat your oven to 200° and move the rack to the centre

Add all the filling ingredients to a large saucepan and stir

Bring to the boil, then reduce the heat to low and cover

Cook for 25 minutes until the lentils are nearly cooked. Check the sauce every 10 minutes. You may need to add extra water, half a cup at a time to ensure the sauce doesn’t dry out and the lentils don’t become gluggy. Stir after every addition of water

Remove the lid and continue cooking until the liquid has reduced to a thick sauce. Taste and adjust the seasoning to your taste

Once cooked, remove from the heat and allow to cool

In a high powered blender, add all the cheese sauce ingredients, (except the vegan Parmesan) and pulse until smooth. Taste and adjust the seasoning to your taste. Add a little more water if needed to ensure the sauce is smooth

In a large rectangular oven proof dish, add 1/2 of the filling and shake the dish to ensure it is even

Layer the kumera on top of the lentil filling

Layer the remaining lentil filling on top of the kumera

Layer the lasagne sheets onto the lentil filling, breaking them to fit

Spoon the cheese sauce onto the lasagne sheets and ensure all of the sheets are covered

Sprinkle the sauce with vegan Parmesan

Cook in the middle of the oven for 45-50 minutes until the kumera is cooked (check with a fork)

Once cooked, allow to rest for 10 minutes before cutting

Serve with a salad and enjoy!

 

  • If your oven dish is small, adjust the amount of lentil filling you use. Otherwise it will drip all over your oven
  • Place a clean baking tray on the shelf below just in case of dripping
  • If you’re using tinned lentils, reduce the cooking time of the filling. It will only take 10-15 minutes for the veggies to cook. Also reduce the amount of water you add by half. You won’t need to add any extra water while cooking either
  • If you don’t use all of the cheese sauce, store it in the fridge for up to a week. It makes a lovely pasta sauce

 

 

 

 

1 thought on “Lentil & Kumera Lasagne

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Mrs. Twinkle

My Wonderful Little World

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

View from the Back

The ramblings of a retiree who cycles and cooks in France

Everyday Plantbased

Recipes ~ Reviews ~ Tips & Advice for leading a Plantbased lifestyle

The Whole Food Plant Based Cooking Show

Plant Based Vegan Recipes: Refined Salt, Oil, & Sugar Free

Clean Food Dirty Girl

Inspirational, simple and sustainable living

Simone's Plant Based Kitchen

Inspirational, simple and sustainable living

yummyvege

Yummy vegetarian recipes

%d bloggers like this: