Lentil lasagne

• olive oil↗1 tbsp tbsp
• onion↗1 1

  chopped

• carrot↗1 1

  chopped

• celery↗1 1

  stick, chopped

• garlic clove↗1 1

  crushed

• 2 x 400g cans lentils

  drained, rinsed

• cornflour↗1 tbsp tbsp
• can chopped tomatoes400g g
• mushroom ketchup↗1 tsp tsp
• chopped oregano1 tsp tsp

  (or 1 tsp dried)

• vegetable stock↗1 tsp tsp

  powder

• cauliflower↗2 2

  heads, broken into florets

• unsweetened soya milk↗2 tbsp tbsp
• nutmeg↗pinch of freshly grated

  pinch of freshly grated

• dijon mustard↗1 tbsp tbsp
• nutritional yeast2 tbsp
• dried egg-free lasagne9

  sheets

Step-by-step instructions

1. 1

   Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few minutes, then stir in the lentils and cornflour.

2. 2

   Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.

3. 3

   Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk, dijon mustard and nutritional yeast using a hand blender or food processor. Season well and add the nutmeg.

4. 4

   Heat the oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagne, followed by the remaining purée.

5. 5

   Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.