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