Mushroom and lentil lasagna

Mushroom and lentil lasagna

This is, hands down, the best meatless lasagna we’ve ever tasted. It’s also the most “meaty” meatless lasagna we’ve ever tasted!

The secret is the mushrooms and brown lentils. When they’re combined in a herby tomato sauce they take on a similar consistency to ground beef.

This delicious lasagna is also pretty quick and easy to put together — especially if you use canned brown lentils like we did. It also contains less calories and far more fiber than regular lasagna. And as a bonus, the lentils are packed with protein and many other important nutrients.

If you’re looking to include less meat and more plant foods in your diet this year, and you don’t want to miss out on flavor, we think this recipe will be right up your alley.

Mushroom and lentil lasagna
serves 4
A mouthwatering meatless lasagna made with mushrooms, lentils, tomatoes, oregano, rosemary, red wine and a combination of Parmesan and mozzarella cheese. Perfect served with a crisp salad on the side.
2 tablespoons extra virgin olive oil
1 onion — finely chopped
8 oz (225g) sliced mushrooms (about 2½ cups)
14 oz (400g) canned brown lentils — rinsed and drained
2 garlic cloves — finely chopped
14 oz (400g) canned chopped tomatoes
2 tablespoons tomato paste
½ cup red wine
½ teaspoon dried rosemary
½ teaspoon dried oregano
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups milk
4 tablespoons cornstarch (cornflour)
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
8 oz (225g) dry lasagna sheets
PREHEAT the oven to 200°C/400°F. HEAT the oil in a large frying pan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic and cook for 2 minutes. ADD the red wine, tomatoes, tomato paste, rosemary, oregano, pepper and 1 teaspoon of salt and simmer, covered, for 5 minutes. ADD the mushrooms and lentils, return to a simmer, cover, and cook for 5 minutes, then remove from the heat. HEAT 1¾ cups of the milk plus the remaining ½ teaspoon of salt in a saucepan over a medium-high heat until almost boiling. WHILE the milk is heating mix together the remaining ¼ cup of milk with the cornstarch in a small bowl until well combined. STIR the cornstarch mixture into the hot milk in the saucepan and continue stirring until thickened. STIR in the grated cheeses until well combined. SPOON a little of the mushroom and lentil sauce into the bottom of a deep baking dish (approximately 11 x 7 inches) and top with lasagna sheets. SPOON over half of the remaining sauce, top with lasagna sheets, then top with half the cheese sauce. REPEAT the layers, finishing with a layer of cheese sauce on top. BAKE for 35 minutes, then remove from the oven and let stand for 10 minutes before serving.