Courgette and lentil lasagne
A twist on a perennial family favourite to rival the original, meat-based version.
SERVES 6
PREP 30 MINS COOK 1 HR 25 MINS
FOR THE FILLING
✱ 1tbsp light olive oil
✱ 225g chestnut mushrooms, sliced
✱ 200g puy lentils, rinsed
FOR THE TOMATO SAUCE
✱ 1 medium onion, chopped
✱ 1 celery stick, finely diced
✱ 1 medium carrot, diced
✱ 3 garlic cloves, crushed
✱ 1tsp fennel seeds
✱ ½-¾tsp cayenne pepper
✱ 500ml vegetable stock
✱ 400g tin of cherry tomatoes
✱ Sprig of thyme
✱ Handful parsley leaves, finely chopped
TO ASSEMBLE
✱ 4 large courgettes, cut into long 5mm-thick slices
✱ 1½tbsp light olive oil
FOR THE ‘BECHAMEL’
✱ 225ml coconut cream
✱ ½-1tbsp tahini paste
✱ 1 garlic clove, crushed
✱ Squeeze of lemon juice
TO GARNISH
✱ 150g cherry tomatoes
✱ 1tbsp mixed seeds
YOU WILL NEED
✱ 25 x 15cm (7cm deep) lasagne dish
1 Heat half the oil in a frying pan over a medium heat. Cook the mushrooms until lightly browned and just tender. Discard any excess water and set the mushrooms aside.
2 To make the tomato sauce, pour the rest of the oil into the pan and place back on the heat. Cook the onion, celery and carrot for 5 mins, until softened and starting to brown lightly. Add the garlic and cook for another min. Add the lentils fennel seeds, cayenne, stock, canned tomatoes and thyme. Bring to the boil, then partially cover and leave to gently simmer for 25 mins. Stir in the mushrooms and chopped parsley and season well.
3 Heat a griddle or grill to mediumhigh. Brush courgette slices with the olive oil and griddle for around a min on each side to char lightly.
4 To make the coconut ‘béchamel’ mixture, whisk the coconut cream, tahini, garlic and lemon juice until smooth and thick. Season well.
5 Heat the oven to 180C/Gas 4. Add a third of the lentil mixture to the dish and spread out in a layer. Top with a third of the courgettes, then a drizzle of the ‘béchamel’ (reserving enough to cover the top). Repeat to make 2 more layers. Bake for 35-45 mins. Add the cherry tomatoes and seeds on top for the last 10 mins of cooking time.
Per serving: 393 cals, 23g fat (14g saturated) 63g carbohydrates