Vegetarian lasagne
Nutrition Facts
each servingIngredients
all 11 types- 1tbsp olive oil
- 2 medium-sized onions, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2tbsp tomato purée
- 3 x 400g tins chopped tomatoes
- 250g white cabbage
- 2 handfuls dried basil, leaves picked and roughly chopped
- 75g canned green lentils in water
- 250g half-fat crème fraiche
- 250g wholegrain lasagne sheets
- 50g grated half-fat cheddar cheese
Directions
6 steps in totalPreheat the oven to 200°C/400°F/gas 6. To make the tomato sauce, heat the oil in a large saucepan and sauté the onions, garlic and tomato purée over a medium heat, stirring, for a couple of minutes.
Add the tomatoes, rinsing out the tins with a little extra water to stir through the sauce. Simmer for 20 minutes.
Discard the thick stem from the cabbage and roughly chop the leaves. Add to the sauce along with the basil and simmer for 5 minutes, then fold in the lentils and crème fraiche, and take off the heat.
Scoop a thin layer of the tomato sauce into the bottom of a 20cm x 30cm baking tray.
Add a layer of lasagne sheets, then a layer of tomato sauce and a sprinkling of grated cheese. Continue with lasagne sheets and repeat the layers until you run out of sheets and sauce. There should be a final layer of sauce with cheese on top.
Place in the oven and bake for 30 to 40 minutes, or until the lasagne is golden and the sheets are soft. Serve with a large salad.
