Friday, 4 March 2011

Puy Lentil Lasagne

Saucy Lentil Filling

{300g} herby passata
{2 cloves} garlic
{1/2 tsp} dried oregano
{1/4 tsp} freshly chopped rosemary
{1/4 tsp} sea salt
{75-100g} puy lentils (pre-cooked packet...alternatively, cook your lentils in advance)
freshly ground black pepper
{4-5} lasagne sheets (I used Biona Spelt Lasagne Sheets - you'll only use 3 in the cooking process, but there tends to be casualties in the saucepan, so 4-5 leaves you room to breathe easy)

Fry the garlic until it smells yummy. Add the passata, herbs, salt, and pepper. Keep a-stirring. Cover and gently simmer whilst you boil the lasagne sheets in a saucepan of water (add a little salt). Cook for about ten minutes. Add the puy lentils to the passata sauce and drain off your sheets. If any are torn, don't worry, you should have back-ups. If not, IT ADDS PERSONALITY.

Lellow Sauce
{15g} vegan marg
{15g} plain flour
{1/4 tsp} sea salt
{1/4 tsp} mustard powder
{2 tbsp} nutritional yeast flakes
{175-200 ml} soya milk (or any vegan milk alternative)
freshly ground black pepper

Mix together the dry stuff: flour, salt, mustard, pepper (but not the yeast) - leave to one side. Melt the margarine in a saucepan over low heat. Add the flour and stir quickly with a fork. Gradually, a teenie bit at a time, add the soya milk, whisking it until smooth before pouring extra. When all the milk is in the pot, bring to the boil, and keep stirring. Add the nutritional yeast and keep stirring until you've got a nice, thick sauce.

Mushroom and Spinach Filling

{2} portobello mushrooms
{1/2 pack} oyster mushrooms
{100g} spinach, stems removed

Fry up the sliced portobello mushrooms first with a little salt. When they look juicy and cooked, add 50g spinach and cover for a couple of minutes. Remove, and repeat with the oyster mushrooms.

All together now...

Preheat oven to 200C. Grease a baking dish and lay down the first lasagne sheet. Use half of the puy lentil mixture to coat.

Now for the portobello mushrooms and spinach...

...and coat with half the mustardy sauce.

Then cover with a lasagne sheet, sprinkle 1/4 tsp of olive oil, and add some freshly chopped basil. Do the same with the next layer, except use the oyster mushroom mixture.

Bake in oven for 30-40 minutes.

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