Name: Vegetable and lentil lasagne
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup (200 grams) red lentils; 2 tablespoon olive oil; 1 small leek, thinly sliced; 1 fresh long red chilli, finely chopped; 2 clove garlic, crushed; 4 medium tomatoes, coarsely chopped; 1 tablespoon tomato paste; 4 fresh lasagne sheets, trimmed to fit dishes; 50 gram baby spinach leaves; 200 gram ricotta cheese; 100 gram feta cheese, crumbled; 1 tablespoon finely chopped fresh basil

Vegetable and lentil lasagne

An excellent option for a nourishing, filling meat-free meal, these individual vegetable and lentil lasagnes will quickly become a family favourite.

Serves 4

Cook

Ingredients

1 cup (200 grams) red lentils

2 tablespoon olive oil

1 small leek, thinly sliced

1 fresh long red chilli, finely chopped

2 clove garlic, crushed

4 medium tomatoes, coarsely chopped

1 tablespoon tomato paste

4 fresh lasagne sheets, trimmed to fit dishes

50 gram baby spinach leaves

200 gram ricotta cheese

100 gram feta cheese, crumbled

1 tablespoon finely chopped fresh basil

Method

1.Preheat oven to 200°C/180°C fan-forced. Oil four 1½-cup (375ml) ovenproof dishes.

2.In a large pan of boiling water, cook lentils until just tender; drain.

3.Meanwhile, heat half the oil in large pan; cook leek, chilli and garlic, stirring, until leek softens. Add tomato and paste; cook, stirring, until liquid is almost absorbed. Remove from heat; stir in lentils. Season to taste.

4.Spoon 1 tbsp of the lentil mixture into each dish; cover with lasagne. Divide half the remaining lentil mixture among dishes; top with equal amounts of spinach then ricotta. Cover ricotta with lasagne; top each with remaining lentil mixture then sprinkle with feta.

5.Bake in oven about 20 minutes or until heated through. Stand 5 minutes; sprinkle each lasagne with basil and drizzle with remaining oil.

Use scissors to trim lasagne sheets to fit the dishes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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