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Lentil & ricotta lasagne
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Lentil-infused veggie lasagne for a protein-packed meal with a satisfying crunch.
Ingredients:
  • 9.20 gm olive oil
  • 1 large onion, finely chopped
  • 1 carrot, peeled, finely diced
  • 2 sticks celery, finely diced
  • 150g button mushrooms, sliced
  • 44.40 gm no added salt tomato paste
  • 400g tin chopped tomatoes
  • 400g tin brown lentils, rinsed and drained
  • 60g All-Bran Original
  • 450g fresh low fat ricotta
  • 1 egg
  • 25g (1/4 cup) finely grated parmesan
  • 125ml (1/2 cup) reduced-fat milk
  • 3 fresh lasagne sheets
Instructions:
  • In a large heavy-based pan over medium heat, heat the oil. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 6-8 minutes. Add garlic and mushrooms. Cook, stirring, for an additional 3 minutes.
  • Stir in the tomato paste and cook for 2 minutes, then add the tomatoes, 125ml (1/2 cup) water, and lentils. Cook for 5 minutes, stirring occasionally. Mix in the All-Bran Original and simmer for an additional 5 minutes until the sauce thickens. Remove from heat and set aside.
  • Preheat your oven to 180°C (160°C fan forced) and lightly spray a 2 litre (8 cup) oven proof dish with oil. Blend ricotta, egg, parmesan, and milk in a food processor until smooth.
  • Spread a layer of 2/3 cup of the lentil mixture in the dish. Add a lasagna sheet, adjusting to fit. Layer half of the remaining lentil mixture and 1/3 of the ricotta. Add another lasagna sheet, then the rest of the lentils and another 1/3 of the ricotta. Finish with the final lasagna sheet and spread the remaining ricotta evenly.
  • Place the lasagna in the preheated oven and bake until the top is golden and bubbling, for about 30-40 minutes. Allow it to rest for 5 minutes before slicing. Serve with a garnish of fresh basil or baby rocket leaves, if desired.

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