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Lentil and Coriander Lasagne

You could make up two or three portions and freeze them uncooked. They cook beautifully from frozen at 190°C/375°F/Gas Mark 5 for 50-60 minutes.

Image of Lentil and Coriander Lasagne

75g/3oz red lentils, washed and drained
1 onion, roughly chopped
425ml/¾pt boiling water
15ml/1tbsp olive oil, plus extra for greasing
1 clove of garlic, crushed
3tbsp chopped fresh coriander
75g/3oz mushrooms, sliced
10ml/2tsp sweet soya sauce
15ml/1tbsp tomato purée
Salt and freshly ground black pepper
1 sheet fresh lasagne (approx 20 X 10cm/8 X 4inches), cut in half
½ quantity Cheese Sauce
25g/1oz grated red Leicester cheese


Serves: 1


Place the lentils and chopped onion in a large saucepan and add the boiling water. Bring to the boil, then simmer for about 15 minutes. Drain and set aside. Preheat the oven to 200°C/400°F/Gas Mark 6.

Heat the olive oil in a large frying pan and sauce the garlic and coriander for about 1 minute, then add the sliced mushrooms. Cook for about 4 minutes, then add the sweet soya sauce and tomato purée and season with salt and freshly ground black pepper. Add the cooked lentil mixture, stir and cook gently for about 5 minutes.

To assemble the lasagne, oil a shallow ovenproof dish and place one sheet of the lasagne on the bottom. Cover with half the lentil mixture, then add the other sheet of lasagne. Spoon the remaining lentil mixture over the top, spread out evenly, then pour the Cheese Sauce over the top. Sprinkle with grated cheese then bake for about 20 minutes.

This is a perfect opportunity to use up any left-over home-made pasta from another recipe, it is not worth making up a fresh batch for this dish as it uses such a small amount.

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