Vegetarian Puy Lentil Lasagne

A hearty vegetarian lasagne featuring earthy braised puy lentils, rich homemade cheese sauce, and layers of pasta sheets.

Vegetarian Dinner Pasta Lentils Lasagne

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

76.3g

per serving

305.2 g total

Fat

51.2g

per serving

204.8 g total

Protein

34.9g

per serving

139.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Vegetable Stock Cube

Crumbled

Dairy

Butter

Knob for greasing and frying

Parmesan Cheese

Handful, grated; or vegetarian alternative

110

Butter

For cheese sauce

850

Milk

tbsp

Double Cream

110

Cheddar

Grated

GrainsCereals

piece

Lasagne Sheet

Dried

Plain Flour

LegumesPulses

200

Puy Lentils

Dry

NutsSeeds

piece

Garlic

Clove, chopped

tsp

Sea Salt

To taste

tsp

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Garlic infused

Vegetables

piece

Onion

Chopped

110

Mushroom

Finely diced

110

Leek

Finely sliced

400

Chopped Tomato

Canned

Method

Bake for 40 minutes at 180°C until golden-brown and serve with green salad.

Layer lentil ragù, sauce, and pasta sheets in the dish, finishing with cheese.

Stir cheddar into the sauce once thickened and season with salt and pepper.

Melt butter in a saucepan, whisk in flour, milk, and cream until smooth.

Preheat the oven to 180°C and grease a baking dish with butter.

Add lentils and tomatoes to the vegetables then simmer for 15 minutes.

Fry the onion, garlic, mushrooms, and leek in oil and butter until softened.

Boil the lentils with a crumbled stock cube for 20 minutes until tender, then drain.