Curried vegetable and lentil lasagne

Organisation: Sanitarium Health & Wellbeing Company

Preparation: 15 min

Cooking time: 60 min

Serves: 8

Type of recipe: vegetarian, healthy mains, pasta

Recipe

This Curried Vegetable and Lentil Lasagne is a hearty, flavorful twist on a classic comfort food! Packed with nutritious brown lentils, grated carrot, zucchini, and aromatic curry powder, the veggie filling is complemented by a creamy white sauce made with low-fat cheese and soy or dairy milk. Layered with fresh lasagne sheets, this wholesome dish is baked until golden and bubbling, offering a delicious balance of spices, creaminess, and plant-based goodness. Perfect for a satisfying meal the whole family will love!

Ingredients

1 tablespoon oil
1 medium onion, chopped
1 stick celery, diced
1 teaspoon curry powder
1 carrot, grated
1 zucchini, grated
425g can brown lentils
425g can crushed tomatoes
140g tub tomato paste
¼ teaspoon salt (optional)
½ x 250g packet fresh lasagne sheets

Sauce

40g margarine
3 tablespoons plain flour
3 cups soy or dairy milk
½ cup grated low-fat cheese

Method

1. Heat oil in a large saucepan and sauté onion and celery until soft. Add curry powder and sauté a further minute. Add carrot, zucchini, brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside.
2. Place margarine in a bowl and heat in the microwave for 1 minute or until melted.
3. Stir through flour, then microwave a further minute.
4. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens.
5. Add cheese and salt and microwave for 1 minute.
6. To assemble line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce.
7. Bake in a moderate oven, 1800C, for 40 minute