You won’t believe that this lasagne recipe doesn’t include any pasta!
It’s so filling, hearty, & true (healthy) comfort food! This makes 8 large servings – great to make ahead and freeze in portions in the freezer for those days you’re too busy to cook, but still want something bursting with nutrients!
Vegetable lasagne
(serves 8)
1 pumpkin
1 medium sweet potato
1 zucchini
1 carrot
1 broccoli head
1 cauliflower head
1 onion
1 clove garlic
1 small capsicum
2 medium tomatoes
1x 440g can brown lentils, rinsed & drained
2 Tbsp tomato paste
1 Jar tomato passata
1 Tbsp Worcestershire sauce
1 tsp oregano
1 tsp dried rosemary
1 tsp dried basil
100g grated cheese
Method:
Slice pumpkin & sweet potato and roast (you can actually use any starchy veg you have on hand – beetroot & potato also work well).
While they’re roasting, heat a little extra virgin olive oil in a saucepan (I actually use a wok because this is a large quantity). Add onion, chopped broccoli, cauliflower, capsicum, tomato &lentils. Cook for 4 minutes. Stir through tomato paste.
Add grated carrot and zucchini, crushed garlic, Worcestershire sauce, herbs, and tomato Passata. Simmer for 5 minutes. Remove from heat.
Remove vegetables from oven and allow to cool enough to handle. In a baking dish layer roasted vegetables with lentil mixture until all used up. Top with grated cheese.
Bake in oven for approximately 20 minutes (until cheese is melted and golden). Remove from heat and serve!
*You can add meat to this recipe – just brown the mince before adding the onion and the rest of the ingredients to the pan.
