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Tomato and lentil lasagna

Tomato and lentil lasagna


Tomato make a satisfying sauce for this vegetarian lasagna. For maximum convenience use lasagna that does not require precooking.


Preparation time: 45 minutes
Cooking time: 30-40 minutes

Serves 6

  • 2 large onions, finely chopped

  • 2 Tbsp olive oil

  • 1 courgette, diced

  • 1 green pepper, seeded and diced

  • 175 g (6 oz) red lentils

  • 400 g (14 oz) can chopped tomatoes

  • 750 ml (11/3 pints) vegetable stock

  • Salt and black pepper

  • 2 Tbsp chopped fresh mixed herbs

  • 8 sheets prepared no-precook lasagna, fresh or dried

  • 225 g (8 oz) ricotta cheese

  • 350 ml (12 fl oz) fromage frais or soured cream

  • 115g (4 oz) Cheddar cheese, grated

  1. Cook the onions in the oil until softened but not browned, then stir in the zucchini and bell pepper and cook for a further 2 minutes. Add the lentils and tomatoes and stir well. Add the broth and seasonings then bring the sauce to a boil. Simmer for 20 to 25 minutes, until the lentils are soft and the sauce has thickened.

  2. Preheat the oven to 400F (200C). Place half the onion and lentil mixture in the bottom of a suitable buttered ovenproof pan and top with half the pasta. Repeat the layers. Mix the ricotta and fromage frais or sour cream together, then season with salt and pepper. Add half the cheese then spread the mixture over the lasagna, topping it with the remaining cheese.

  3. Bake in the preheated oven for 30 to 40 minutes, until the topping is set and lightly browned.

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