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Vegetarian lasagne

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Cooking and assembling lasagne can be fiddly. This recipe saves on time, but delivers on taste.
Serves
6
Prep
20 minutes
Cook
40 minutes
Each 419g serving contains (excludes serving suggestion)
KCal
394
Carbs
48.7g
Fibre
5.6g
Protein
14.7g
Fat
15.2g
Saturates
6.00g
Sugars
8.1g
Salt
0.50g
Portion Fruit & Veg
4
Ingredients
Ingredients
3tbsp olive oil
2 medium-sized onions, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2tbsp tomato purée
2tbsp baby capers
3 x 400g tins chopped tomatoes
250g white cabbage
2 handfuls of fresh basil, leaves picked and roughly chopped
75g cooked puy lentils
250g half-fat crème fraiche
250g wholegrain lasagne sheets
50g grated half-fat cheddar cheese
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Method
  1. Preheat the oven to 200°C/400°F/gas 6. To make the tomato sauce, heat the oil in a large saucepan and sauté the onions, garlic, tomato purée and capers over a medium heat, stirring, for a couple of minutes.
  2. Add the tomatoes, rinsing out the tins with a little extra water to stir through the sauce. Simmer for 20 minutes.
  3. Discard the thick stem from the cabbage and roughly chop the leaves. Add to the sauce along with the basil and simmer for 5 minutes, then fold in the lentils and crème fraiche, and take off the heat.
  4. Scoop a thin layer of the tomato sauce into the bottom of a 20cm x 30cm baking tray.
  5. Add a layer of lasagne sheets, then a layer of tomato sauce and a sprinkling of grated cheese. Continue with lasagne sheets and repeat the layers until you run out of sheets and sauce. There should be a final layer of sauce with cheese on top.
  6. Place in the oven and bake for 30 to 40 minutes, or until the lasagne is golden and the sheets are soft. Serve with a large salad.
Chefs tips

For lower-carb version of this dish, use sliced aubergines in place of the lasagne sheets. 

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