Ingredients
- Spinneysfood Walnuts 80g
- Tinned lentils 400g
- Spinneysfood Tomato Sauce for Bolognese 340g
- Dried porcini powder 2 tbsp
- Cannellini or butter beans 400g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Fresh Full Fat Milk (or plant-based milk) 250ml
- Ground nutmeg 1/2 tsp
- Spinneysfood Fine Sea Salt 1/2 tsp
- Spinneysfood Black Pepper, freshly ground 1/2 tsp
- Spinneysfood Grated Parmigiano Reggiano 1 tbsp
- Fresh lasagne sheets 250g
- Breadcrumbs 50g
- Spinneysfood Grated Parmigiano Reggiano 2 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Quick lentil lasagna
Italian 10 Mins Prep · 20 Mins Cook
- To make the lentil Bolognese, finely chop the walnuts, and drain and rinse the lentils. In a bowl, combine the Bolognese sauce, porcini powder, walnuts and lentils. Set aside.
- To make the bechamel sauce, drain and rinse the beans and place in a blender along with the olive oil, milk, nutmeg, salt, pepper and 1 tablespoon of Parmigiano Reggiano. Blend until smooth.
- Preheat the oven to 180°C, gas mark 4.
- Spread a thin layer of the lentil Bolognese in a 20cmx30cm baking dish. Cover with a layer of lasagne sheets. Spread a layer of lentil Bolognese over the lasagne sheets. Drizzle some of the bechamel sauce over the top. Repeat the layering process until all ingredients are used up. Finish with a layer of white bean bechamel on top. Sprinkle with breadcrumbs and the Parmigiano Reggiano.
- Bake for approx. 20 minutes, until golden brown. Allow to cool slightly before serving.