Lentil and Vegetable Tomato Lasagne

Serves: 8
Preparation Time: 40 minutes
Cooking Time: 1 ½ hours


Tick off the ingredients as you buy them

  • Val Verde Passata 500g
  • 2 small or 1 large red capsicum, cut into thick strips
  • 1 large (350g) eggplant, halved lengthwise and cut into thick slices
  • 2 medium (400g) zucchini, cut into thick slices
  • ¼ cup olive oil
  • 1 tablespoon olive oil, extra
  • 1 celery stalk, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 cup vegetable stock
  • 1 tablespoon tomato paste
  • 2 x 400g Val Verde Lentils, drained
  • 375g fresh lasagne sheets
  • 500g tub ricotta
  • 1 egg, lightly beaten
  • 1/3 cup finely grated parmesan
  • ½ cup milk
  • ½ cup mozzarella cheese

1. Preheat oven to 230°C (210C fan-forced). Place the capsicum, eggplant and zucchini in a large bowl. Drizzle over the oil. Season with salt and pepper and toss to combine. Arrange in a 3 litre-capacity ovenproof dish. Bake for 25 minutes or until tender, turning occasionally. Transfer the vegetables to a plate. Reduce oven temperature to 200°C (180°C fan-forced).


2. Meanwhile, heat extra olive oil in medium saucepan over medium heat. Add celery, onion carrot, garlic and bay leaf and cook for 5 minutes, stirring occasionally, until the onion is soft. Stir in Val Verde Tomato Passata , stock and tomato paste. Bring to the boil; reduce heat to simmer and stir in lentils; remove and discard bay leaf. In a separate bowl, combine the ricotta, egg, parmesan and milk until smooth. Set aside.


3. Layer pasta sheet and lentil tomato sauce into the baking dish., spreading the top layer with the ricotta mixture. Sprinkle with mozzarella. Bake for 45-50 minutes or until cooked through and cheese is golden brown on top. Allow to stand 5 minutes before cutting into pieces