Vegetarian Puy Lentil Lasagne
This hearty vegetarian lasagne is a comforting and flavorful dish that combines layers of earthy puy lentil ragù with creamy cheese sauce. Baked to perfection, each bite is a delicious blend of rich flavors and comforting textures. Enjoy this wholesome meal with a side of fresh green salad for a complete and satisfying dinner.
— Constant Cookbook
Ingredients
- knob of butter
- 200g/7oz puy lentils
- 1 vegetable stock
- 1 tbsp garlic infused olive oilolive oil
- 1 onion
- 1 garlic
- 110g/4oz mushrooms
- 110g/4oz leek
- 1 x 400g/14oz can chopped tomatoes
- sea salt and freshly ground black pepper
- 6-9 sheets lasagne
- handful grated parmesan
- green salad
- 110g/4oz butter
- 85g/3½ oz plain flour
- 850ml/1½ pints milk
- 6 tbsp double cream
- 110g/4oz grated cheddar
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter.
- For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry.
- Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.
- Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.
- Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.
- Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat.
- To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.
- Serve with a green salad.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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