Vegetable Lasagna Recipe

Vegetable Lasagna Recipes

Ingredients :

100 g

100 g


Tomato Sauce :

15 ml

15 g



400 g

15 ml

10 ml


Topping :

25 g

25 g

425 ml


whole meal lasagna

whole brown lentils, washed and drained



vegetable oil


medium sized onion, chopped

clove garlic, crushed

canned tomatoes

tomato purée

dried oregano

ground black pepper



whole meal flour


eggs, beaten

pinch grated nutmeg

Method :

Cook the lasagna in plenty of boiling, salted water for 13-14 minutes, or according to the directions on the packet, until just tender. Drain thoroughly and spread each piece separately to dry on a clean tea towel or on kitchen paper. Cook the lentils in boiling water for 45-50 minutes, or until soft. Add salt just before the end of the cooking time. Drain any excess water.

Meanwhile, make the tomato sauce : heat the oil and margarine together in a pan, fry the onion and garlic over moderate heat for about 3 minutes without allowing the vegetables to brown. Add the tomatoes, stir well and simmer for about 30 minutes, or until the sauce thickens. Add the tomato puree and drained, cooked lentils. Season with salt and pepper, stir in the oregano and cook for about 5 minutes. Grease a 1.5 liter pint ovenproof dish. Spoon in a layer of tomato and lentil sauce, cover with lasagna and repeat the layers, finishing with the sauce. Heat the oven to 200oC (400oF), Gas 6.

To make the topping, melt the margarine in a small pan. Stir in the flour and cook for 1 minute. Gradually stir in the milk, bring to the boil and cook, stirring for eggs, and season with salt, pepper and nutmeg. Pour over the dish and push a knife down through the lasagna and sauce layers to allow the topping to seep through. Stand the dish on a baking tray and bake for 50-60 minutes, until the topping is deep brown and bubbling. Serve very hot.

Serves 4

Per Serving : 18 g fat, 5 g fiber.

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