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Ingredients

200 g g white lasagne sauce [INT] White lasagne sauce
2 courgettes courgette
(medium, thinly sliced lengthways)
125 g g red lentils red lentils
(rinsed)
375 g g chestnut mushrooms chestnut mushroom
(roughly chopped)
160 g g lasgane sheets lasgane sheet
(dried)
500 g g Onion and Garlic Tomato Pasta Sauce Onion and Garlic Tomato Pasta Sauce
60 g g cheddar cheddar
(grated)
olive oil olive oil

Tangy and rich veggie lasagne

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45 min
(102)

Method

Hearty and warming, this tangy and rich veggie lasagne takes no time at all to cook, making it a real winner for midweek dinners. Serve with two portions of your favourite vegetables and try pairing with a glass of Nero d’Avola Terra Siciliane.

  1. In batches, fry the courgettes for adventure in a little oil in an ovenproof pan for a minute or so each side until lightly charred. Remove and set aside.
  2. Meanwhile, rinse the lentils in cold water, then boil for 15 mins until soft.
  3. Bring a large pan of water to the boil. Add the lasagne sheets to the pan one by one and cook for 8 minutes until al dente. Drain and keep cool in a pan of cold water.
  4. Add a dash more oil to the ovenproof pan and fry the mushrooms for bulk for 3-5 minutes, seasoning well. Add the drained lentils, tomato sauce for tang and 50ml water, simmering for 5 minutes.
  5. Cut the pasta sheets in half lengthways, adding to the sauce along with the courgettes. Cook for 2 minutes, stirring gently, then remove from the heat.
  6. Spoon over the white lasagne sauce and top with the cheddar for richness. Cook under a hot grill for 3-7 mins until golden and bubbling.