Mushroom & Lentil Lasagne
Diary of a Sauce Pot
Diary of a Sauce Pot
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Ingredients

  • 8-10 wholemeal lasagne sheets
  • 1 red onion
  • 6 garlic cloves
  • 400 g mushrooms
  • 150 g red lentils
  • 2 tsp dried oregano
  • 1 tbsp tomato purée
  • 100 ml red wine
  • 400 g tinned tomatoes
  • 1 tbsp gravy granules
  • Salt and pepper
  • 1 tbsp coconut oil
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 500 ml milk
  • 2 tsp mustard
  • Salt and pepper
  • 1 tsp ground nutmeg
  • 1. In a large pan on a medium heat, melt the coconut oil and start to sauté the onions and garlic.
  • 2. Add the rinsed lentils, oregano and tomato purée to the pan and mix thoroughly, cook for a further three minutes.
  • 4. Add the mushrooms and gravy granules. Give it all a stir and leave to simmer while you make the white sauce.
  • 5. In another saucepan on a low
  • 7. When the sauce has come together, season generously with salt and pepper and whisk in the mustard and the nutmeg.
  • 8. Turn the oven on to 180ºC while you assemble the lasagne.
  • 9. In a large dish spread a layer of the

Instructions

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