Recipe of the month
Roasted Seasonal Veg and Lentil Lasagna (GF + V)
By Published: February 18, 2021
- Yield: 4 Servings
A great way to use up veg that's on the turn, incorporate a variety of veggies onto your plate or disguise them within something yummy for kids! Comfort food at its best, I made this version gluten free and vegan but you can substitute your own choices to suit all preferences.
Ingredients
- 1 whole red onion peeled and finely chopped
- 2 cloves garlic peeled and chopped
- 3 whole carrots brushed and cubed
- 1 large beetroot peeled and cubed
- 1 half squash peeled and cubed
- 1 can lentils drained and rinsed
- 1 can tomatoes chopped
- 2 table sppons tomato puree
- 200 ml vegetable boulllion
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 whole bay leaf
- 1 pack lasagna sheets we used gluten-free sheets
- 85 grams all purpose flour we used gluten free
- 85 grams butter we used vegan block
- 500 ml milk we used oat milk
- 2 table spoons good olive oil
- salt and pepper to taste
- 1 handful grated cheese we used vegan options
Instructions
- Pre heat oven to 200C/Gas mark 6. Arrange chopped carrot, squash and beetroot on a baking tray and roast for 30 mins with oil, salt and pepper.
- Whilst the veg is roasting, fry the red onion in oil over a medium heat, with the paprika, cumin, coriander and cinnamon until soft, then add the garlic and fry for a minute or so.
- Add the lentils, bay leaf, tomato puree, chopped tomatoes and veg stock and simmer until the veg is roasted. Add in the roasted veg and reduce for 20 mins or so.
- While the mix is bubbling, make a béchamel sauce by melting the butter in a saucepan over a low heat, then add the flour and stir until combined and slowly add the milk and bring to the boil. Reduce heat and stir constantly until the sauce thickens. Take off the heat.
- Reduce the oven to 180C/Gas mark 4. Layer an oiled oven dish with the veg mix, lasagna sheets and béchamel sauce until all of the sauce is used. Top with cheese and bake for 30 to 45 mins until bubbling and golden.
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