Prepare to embark on a culinary journey with this vibrant and wholesome lasagne recipe. Each layer is a testament to a symphony of flavours and textures, beginning with a medley of diced vegetables that include zucchini, carrots, red and green capsicums, along with aromatic onions and cloves of garlic. This colourful array provides a delightful crunch and a beautiful marriage of tastes, forming the heart of this vegetable-packed dish.
The addition of red split lentils infuses the lasagna with a hearty, protein-rich component, perfectly complementing the earthy and aromatic notes of oregano. At the same time, the chopped basil and baby spinach introduce a refreshing herbal touch. The layers of wholemeal lasagne sheets create a sturdy foundation, absorbing the essence of the flavorful amalgamation of vegetables and lentils. Generously smothered in your preferred tomato-based pasta sauce, the lasagna becomes a canvas for savoury indulgence.
Tying this culinary marvel together is a velvety and rich creamy white sauce that crowns each layer, harmonizing the diverse flavours within the lasagna. This sauce not only provides a creamy contrast to the vibrant vegetables but also amplifies the overall richness of the dish. For those seeking an added dimension, a sprinkle of fresh breadcrumbs atop the lasagna offers a delightful crunch, transforming each bite into a delectable, multi-textured experience. This lasagna isn’t just a dish; it’s a celebration of freshness, flavour, and comfort, making every forkful a gratifying journey through layers of wholesome, plant-based goodness.
Oil-Free Plant-Based Lasagne
- 1 med brown onion chopped
- 2 cloves garlic minced
- 1 red capsicum (bell pepper) diced
- 1 green capsicum (bell pepper) diced
- 2 med courgette (zucchini) diced
- 1 med carrot diced
- 1 stick celery diced
- 1 can chopped tomatoes
- 1 jar or your favourite tomato based pasta sauce
- 50 grams red split lentils
- 1 tsp oregano
- 150 grams baby spinach chopped
- 15 basil leaves chopped
- 6-8 sheets wholemeal lasagne sheets
- creamy white sauce
- optional fresh bread crumbs
- Make the Creamy White Sauce
- Sauté onion, garlic after 5 mins, then add capsicum, carrot, celery, zucchini and let soften – about 15 minutes.
- Add tomatoes, jar of sauce, lentils, oregano, baby spinach, and basil, season to taste. Allow to simmer until spinach wilts.
- Heat oven to 180℃. (400℉)
- In the lasagne dish, put a thin layer of tomato sauce and cover it with lasagne sheets.
- Layer the 2 sauces and pasta alternately in a lasagne dish, topping with 2nd half of the white sauce (or 3 layers depending on how thick your layers are)
- If liked, sprinkle a cup of fresh breadcrumbs over the top of the white sauce.
- Bake for 35-45 minutes. Test with a sharp knife to make sure the pasta is very tender. Let rest for 10 minutes before serving.