Vegetarian Lentil Lasagne
A great budget friendly meal. Using canned lentils and cooked mushrooms is a great way to provide protein and texture to this dish. You can make this vegan by r
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Cooking tools:
- Baking dish
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Grater
- Can opener
- Stove
- Aluminum foil
- Refrigerator
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, crushed
- 150g mushrooms, finely chopped
- 1 x can of lentils drained
- 400g tinned chopped tomatoes
- 200ml vegetable stock
- 2 tbsp tomato purée
- 2tbsp cornflour
- 500ml semi-skimmed milk
- 150g grated cheese
- 1tsp Dijon mustard, optional
- 9 dried gluten free lasagne sheets
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