Curried lentil lasagne A lighter vegetarian lentil lasagne that is full of fresh flavour. This tomato, vegetable and pasta dish is full of nutritious ingredients that keep you feeling fuller for longer. Main Print this recipe Details Serves: Serves 8Number of ingredients: 15 IngredientsTo prep: 15 Minutes PrepTo cook: 40 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1260kJProtein: 13gFat (total) : 10g- Saturated Fat: 3gCarbohydrate (total): 39g- Sugar: 11gFibre: 5gSodium: 250mg Ingredients 1 tablespoon oil 1 medium onion, chopped 1 stick celery, diced 1 teaspoon curry powder 1 carrot, grated 1 zucchini, grated 425g can brown lentils 425g can crushed tomatoes 140g tub tomato paste 1/4 teaspoon salt (optional) 250g packet fresh lasagne sheets Sauce 40g margarine 3 tablespoons plain flour 3 cups soy or dairy milk 1/2 cup grated low-fat cheese Method Heat oil in a large saucepan and sauté onion and celery until soft. Add curry powder and sauté a further minute. Add carrot, zucchini, brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside. Place margarine in a bowl and heat in the microwave for 1 minute or until melted. Stir through flour, then microwave a further minute. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens. Add cheese and salt and microwave for 1 minute. To assemble line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce. Bake in a moderate oven, 180°C, for 40 minutes.
