turkey and lentil lasagne with almond milk bechamel
10g dried porcini mushrooms
½ cup (125ml) boiling water
2 teaspoons extra virgin olive oil
2 cloves garlic, crushed
500g turkey mince
400g can lentils, rinsed and drained
2 tablespoons finely chopped rosemary
1½ teaspoons sea salt flakes cracked black pepper
600ml tomato puree (passata)
6 wholemeal lasagne sheets
100g silverbeet (Swiss chard) leaves, roughly chopped almond milk bechamel 1 tablespoon extra virgin olive oil
⅓ cup (45g) wholemeal spelt flour
1½ cups (375ml) almond milk
½ teaspoon sea salt flakes
1 cup (35g) finely grated parmesan, plus extra to serve Preheat oven to 200°C (400°F). Place the mushrooms and water in a small bowl and set aside for 10 minutes to soak.
Heat the oil in a large saucepan over high heat. Add the garlic and mince, and cook, stirring, for 5 minutes or until lightly browned. Add the lentils, rosemary, salt, pepper, tomato puree and the mushroom mixture. Stir well to combine. Reduce heat to medium, and simmer, stirring occasionally, for 12–15 minutes.
While the sauce is cooking, cook the lasagne sheets in a large saucepan of salted boiling water for 4–5 minutes or until partially cooked. Set aside.
To make the almond milk bechamel, heat the oil in a small saucepan over low heat. Add the flour and cook, stirring, for 1–2 minutes. Add the milk and increase heat to medium. Cook, whisking constantly, for 4 minutes or until thickened. Add the salt and half the parmesan and whisk well to combine. Remove from the heat.
To assemble, place 2 lasagne sheets in the base of a
6- cup- capacity (1.5 litre) large shallow saucepan. Top with half the mince mixture, half the silverbeet and one-third of the bechamel. Repeat the layers. Top with the remaining 2 lasagne sheets, remaining bechamel and remaining parmesan. Place on an oven tray and cook for 25–30 minutes or until golden and cooked through. Top with extra parmesan to serve. SERVES 4.