Mushroom and Lentil Lasagne

Name: Mushroom and Lentil Lasagne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 12 x Barilla Collezione (no egg) Lasagne sheets; 40ml Olive Oil; 200g onions, roughly chopped; 450g chestnut mushrooms, roughly chopped; 1 tbsp finely chopped fresh thyme leaves; 500g ready cooked green/puy lentils; 400ml Vegetable Stock; 60g dairy free butter/spread; 50g plain flour; 500ml dairy free milk; - Ground nutmeg, to taste; 10g Nutritional yeast; 20g Pine Nuts; 20g flaked almonds; ¼ tsp sea salt

45 minutes

Mushrooms

Chestnut mushrooms are sauteed with onions and thyme to provide the base for this umami rich lasagne. Puy lentils are stirred in then layered up between sheets of Barilla Collezione No Egg Lasagne. The whole dish is sat upon, and topped with, a vegan bechamel sauce made with a pine nut, almond and nutritional yeast “cheese” for an extra addition of protein.

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Ingredients

4 servings

12 xBarilla Collezione (no egg) Lasagne sheets

40mlOlive Oil

200gonions, roughly chopped

450gchestnut mushrooms, roughly chopped

1tbsp finely chopped fresh thyme leaves

500gready cooked green/puy lentils

400mlVegetable Stock

60gdairy free butter/spread

50gplain flour

500mldairy free milk

-Ground nutmeg, to taste

10gNutritional yeast

20gPine Nuts

20gflaked almonds

¼tsp sea salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat the oven to 200°C, fan 180°C, gas mark 6.

Step 2

Heat a large sauté pan until hot. Add the olive oil and onions and cook for 3 minutes until softened

Step 3

Add the mushrooms and thyme and fry for 5 minutes until just golden brown and all the liquid has evaporated. Stir in the lentils and vegetable stock and bring to a simmer. Season with salt and black pepper then set aside.

Step 4

Tip the dairy free spread into a saucepan and heat until melted. Add the flour and cook for a couple of minutes, stirring constantly, until it’s light golden brown colour. Remove from the heat and whisk in the milk, then return to the heat and, stirring occasionally, heat until bubbling and thickened enough to coat the back of a spoon.

Step 5

Make the vegan "cheese" alternative. Tip the rest of the yeast into a blender with the pine nuts and flaked almonds. Blitz to a fine powder. Stir half the white sauce and season with nutmeg.

Step 6

Spoon ½ of the white sauce into the bottom of a lightly oiled medium ovenproof dish. Top with 3 Lasagne sheets then spoon 1/3 of the lentil mixture on top. Repeat with layers of Lasagne and lentils, finishing with Lasagne, then white sauce and some “cheese”.

Step 7

Place in the oven to bake for 20 minutes until golden brown and bubbling. Let it rest for 5 minutes before serving topped with the rest of the vegan “cheese” alternative.

Passive cooking

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Mushroom and Lentil Lasagne