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    Lasagne


    Source of Recipe


    made it up


    Recipe Introduction


    People who love cheesiness in lasagne need to add vegan cheese (not healthy but apparently yum). I just make this cheeseless.


    List of Ingredients


    • 1 onion, finely chopped (optional)
    • 1 -2 carrot, grated
    • 1 zucchini (large one) grated
    • 1 stick celery, finely chopped (optional)
    • 1 cup red lentils cooked and drained (use salt and bayleaf from cooking if possible)
    • 6 cloves garlic (less if you must)
    • 1 tsp mixed herbs (include eg basil, oregano, margoram, thyme or sage)
    • 1/2 tsp nutmeg
    • 1/2 tsp black pepper
    • salt or vegie stock powder to taste
    • 1/3-1/2 cup wine
    • 2 tins chopped tomatoes
    • 4 tbs tomato paste (can use more)
    • 2-3 silverbeet leaves, shredded (can use spinach or kale)
    • 1 packet gluten free lasagne sheets


    Instructions


    1. Heat oil. Fry onion until fragrant
    2. Add carrot, garlic, celery, zucchini and cook stirring.If it starts to stick pour in the wine (at high heat) and let cook in. Add herbs and spices.
    3. Add tins of tomato and lentils, bring to boil and add in tomato paste. Simmer over low until it smells and looks done.
    4. Preheat oven
    5. Layer lasagne sheets with sauce finishing with sauce. Cook in oven for 10 minutes or until done (see instructions on pasta pack).


    Final Comments


    Makes fantastic leftovers. If you have too much sauce use to top baked potatoes or in toasted sandwiches or...?
 

 

 

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