This week’s Meatless Monday treat was Curried Lentil Lasagne. I found a recipe over here and modified it to suit the ingredients in my fridge and made it my way. The result was delicious so the recipe written below is what I did. I just had to share it with you.
I have a strange relationship with lentils. I like putting them in our meals because they are very nourishing, they fill out a meal and are perfect for the cooler months. However, I really don’t like the way they taste! I know that doesn’t make any sense at all. I only put them in recipes where I can disguise them from myself. If I taste the end product and can’t tell that they are in there, tasting overly “lentilish”, then I have a winner on my hands and I will probably file the recipe in the “would make again” pile.
This recipe surprised me. It was pretty quick to put together and I was expecting it to taste lentilish, but it didn’t. I could see the lentils in there, but it just tasted like lasagne. Definitely keeping this recipe then. The kids liked this recipe, even declaring that it tasted a lot like normal meat lasagne. Wow!!
- 2 tsp coconut oil (or vegetable oil)
- 1 onion, chopped
- 1 red capsicum, chopped
- 2 brocolli stems, chopped
- 2 tsp Massaman curry paste
- 1 carrot, grated finely
- 1 zucchini, grated coarsely
- 400g can brown lentils, rinsed and drained
- 425g diced tomatoes
- 3 Tbsp tomato paste
- pinch salt
- lasagne sheets
- 3 Tbsp butter, melted
- 3 Tbsp Plain flour
- 3 cups milk
- 1/2 cup cheese, grated
- + 1/2 cup cheese extra, grated for topping
- Preheat oven to 180° C.
- Heat oil in saucepan. Add onion, capsicum and brocolli stems and cook until softened.
- Add curry paste and cook for 1 minute.
- Add carrot, zucchini, lentils, tomatoes, tomato paste and salt. Bring to the boil, then simmer for 5 minutes. Set aside.
- Add flour to melted butter, mix thoroughly. Microwave on HIGH for 30 seconds.
- Gradually add milk and then microwave for 5 minutes, whisking every minute or so, until sauce boils and thickens.
- Add cheese, then microwave for 1 minute further.
- In a lasagne dish, place a small amount of lentil mixure over the bottom (this stops the lasagne sheets from sticking to the bottom).
- Now layer lasagne sheets, then spread with lentil sauce, then white sauce. Repeat layers, ending with the white sauce.
- Top with extra grated cheese.
- Bake lasagne for 40 minutes or until cooked and cheese is golden brown.
Serve with a fresh salad and/or garlic bread.
The white sauce in this recipe was super easy to make in the microwave. I have always, always made my white sauce in a saucepan on the stovetop, but the microwave method worked brilliantly. I am a changed woman. You probably always do yours in the microwave, sometimes I’m a bit slow in discovering these things (like my post last week about the perfect microwave poached egg!).
You can make this curried lentil lasagne up to the stage of just before putting it in the oven. Put cling film over it and pop it in the fridge until you are ready to cook it. Cooking time will be a bit longer because it will start off cold, but you can make it ahead of time and cook it when it suits you.
Anyway, give this one a try for your next vegetarian lunch or dinner. Let me know if you can taste your lentils!