Plant-based lasagne

1 HOUR 25 MINUTES | SERVES 6 | EASY | LC

oil 3 tbsp

chestnut mushrooms 200g, roughly chopped

onions 2, finely chopped

carrots 3, finely chopped

celery 2 sticks, finely chopped

garlic 4 cloves, finely chopped

passata 600g

thyme 5 sprigs, leaves picked (or 1Ω tsp if using dried), plus extra to serve sweet smoked paprika Ω tsp soy sauce 1Ω tbsp ground allspice a pinch brown lentils 2 x 400g tins, drained and rinsed leafy greens (such as savoy cabbage or cavolo nero) 200g Alpro Plain Unsweetened Big Pot plant-based alternative to yogurt 500g nutmeg grated to make º tsp dried lasagne sheets 250g salad leaves to serve

• Heat 1 tbsp of the oil in a large pan over a medium heat. Cook the mushrooms for 5 minutes, then remove with a slotted spoon. Turn the heat down slightly and add another tbsp of oil along with the onions, carrots, celery and garlic. Gently cook for 10 minutes until soft.

• Add the passata, 1/2 the thyme, paprika, Ω tbsp of the soy sauce, ground allspice and 200ml of water. Season and bring to the boil, then cover and simmer for 20 minutes.

Stir in the lentils and mushrooms, bring to the boil again and simmer, uncovered, for 10 minutes.

• Meanwhile, heat the oven to 180C/fan 160C/gas 4. Spread the leafy greens on a baking tray, drizzle over the remaining oil and soy sauce, and roast for 10 minutes until crispy.

• Put the Alpro Plain Unsweetened yogurt alternative, nutmeg and remaining thyme in a mixing bowl. Season and stir until smooth and creamy.

• To assemble, put a layer of the lasagne sheets into a medium ovenproof dish, spread over 1/3 of the Alpro mixture and 1/2 of the lentil mixture followed by 1/2 of the greens. Repeat, then top with the remaining lasagne sheets and Alpro mixture, and a few greens and thyme sprigs, if you like. Bake for 30 minutes and serve with a salad on the side.

PER SERVING 388 KCALS | FAT 8.9G SATURATES 0.9G | CARBS 54G | SUGARS 14G FIBRE 10.9G | PROTEIN 17.5G | SALT 1.11G