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    Vegetable lasagne

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    Vegetable lasagne

    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes

    Serves: 4-6

    Ingredients

    4 courgettes
    2 tbsp olive oil
    1 red onion, chopped
    1 garlic clove, crushed
    1 portion (about 300g) part-cooked lentils (method below)
    3 x 400g cans chopped tomatoes
    450g baby spinach
    2 x 250g essential Waitrose Italian ricotta
    12 essential Waitrose lasagne sheets
    25g pack basil
    70g parmigiano reggiano, grated

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Slice the courgettes into 0.3cm-thick discs; put on a large oven tray with 1 tbsp olive oil, season and roast for 20-25 minutes until starting to turn golden. Set aside; reduce the oven temperature to 200˚C, gas mark 6.

    2. Meanwhile, heat the remaining 1 tbsp olive oil in a large frying pan, add the onion and sweat over a medium heat for 5-10 minutes, until soft. Add the garlic and cook for 1 minute more. Add the part-cooked lentils and tomatoes and simmer for 10 minutes. Meanwhile, wilt the spinach in a separate pan, then press into a sieve to squeeze out the excess water. Mix the spinach with the ricotta; season.

    3. In a large baking dish (about 20cm x 30cm), spread 1/3 of the lentil sauce, top with 6 lasagne sheets, then ½ the spinach and ricotta mixture, ½ the courgettes and finally a layer of basil leaves. Repeat the layers with the remaining ingredients, finishing with the lentil mixture. Sprinkle with the parmesan and bake for 35-40 minutes, until golden and bubbling. Leave to stand for 5-10 minutes before serving with a green salad, if liked.

    RED LENTILS BASE RECIPE

    Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using.

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue

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