Veggie Lasagne with Mushroom & Lentil Bolognese
While there are a couple of steps involved in this veggie-packed lasagne, it is well worth the effort. This is the ultimate comfort food and so nourishing. Layers of veggies replace the pasta sheets and rich lentil and mushroom bolognese replace the mince. The rice scattered in between the layers soaks up all the juices from the veggies and cooks to create another delicious element. Make ahead of time and simply reheat when needed, so great to make on the weekend for the week ahead. A recipe from Chef Tom Walton.
Ingredients 16
5 tbsp olive oil, plus extra for drizzling
1 brown onion, finely diced
2 cloves garlic, finely chopped
salt and ground black pepper, to taste
10 button mushrooms, finely chopped
2 tbsp tomato paste
1 cup dried red lentils, rinsed
2 × 400g tins tinned crushed tomato
400 ml vegetable stock
50 g unsalted butter
1⁄4 cup plain flour
700 ml milk
2 zucchinis, medium, thinly sliced on a slight angle into ovals
2 eggplants, large, cut into 1cm slices
1⁄2 cup long grain white rice
1 cup mozzarella cheese, grated
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Method 7
Heat 2 tbsp of the olive oil in a large frying pan over medium-high heat. Add the onion, garlic, and a good pinch of salt and pepper. Cook for 5 minutes until soft, then add the mushrooms and tomato paste and cook for another 2 minutes.
Add the , , and . Simmer for 20 minutes, stirring occasionally, until the lentils are softened and the ragu is thick, then set aside.
For the béchamel sauce, heat the in a small saucepan until just simmering, then turn off the heat and keep warm.
Melt the in another medium saucepan over medium heat and stir through the , cooking for 1 minute. Slowly whisk in the hot , making sure it is mixed in smoothly before adding the next bit of milk. Cook over low heat, whisking occasionally for 5 minutes, then adjust the seasoning with salt and pepper.
Preheat the oven to 210C.
Spoon some Bolognese into the bottom of a square roaster, scatter 1/3 of the over, then layer over half the sliced evenly. Season with salt and pepper and drizzle with . Add a little more Bolognese spread over and another 1/3 of rice, followed by all the sliced . Season with salt and pepper and drizzle with olive oil, then add the remaining Bolognese, rice, the remaining eggplant, a drizzle of oil and seasoning.
Cover this with baking paper, pressing it onto the surface of the , and bake for 40 minutes. Remove the baking paper, pour over the béchamel sauce, sprinkle with , then return to the oven to cook for 15 minutes until golden and caramelised.
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Products we used - see our profile bio for more!
- TechnIQ 4.7L Square Roaster
- TechnIQ 2.8L Windsor
- TechnIQ 30cm Modern Skillet
