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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is based on my Our Special Vegetarian Lasagne but this one includes anchovies so unless you eat fish it's not vegetarian. Use a disposable foil tray if you don't have a large enough baking dish. This is my first recipe trying anchovies and I've got to say that I really enjoyed what they bring to the dish. Come on be brave, they're just hairy, not scary ! Please note that prep time is time to make the lentil sauce. Ingredients:
250 g whole wheat lasagna noodles, sheets (dry) |
1 tablespoon olive oil |
2 onions, chopped |
3 anchovies, chopped (more if you are brave) |
5 garlic cloves, crushed (or to taste) |
6 -8 button mushrooms, chopped finely |
3 carrots, shredded |
3 stalks celery, chopped |
4 cups passata or 4 cups pasta sauce |
1 eggplant, diced |
2 zucchini, diced |
800 g brown lentils (2 cans) |
1/4 cup cheese, shredded (optional) |
water, if needed |
salt and pepper, to taste |
Directions:
1. Heat olive oil in pan and saute onion, anchovies and garlic 2mins or until onion is soft but not brown.
2. Add mushrooms, carrot and celery, saute 2-3mins.
3. Pour in passata and bring to a gentle simmer, then add zucchini and eggplant.
4. Simmer 15mins or until all vegies are tender.
5. Drain and rinse lentils then add to the sauce, stir and allow a few minutes for the lentils to heat through.
6. If sauce is too thick thin with a little water. Season to taste with salt and pepper as desired.
7. Start with a spoon of sauce, then layer lasagne noodles and sauce together, finishing with a layer of sauce.
8. If using cheese, you can use a little between each layer or just on top.
9. Cover with foil and bake for 40mins or until noodles are soft. If using cheese on top uncover for the last 5 mins so that cheese is nice and bubbly.
10. Stand five minutes then slice and serve with a nice green salad and garlic bread.
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