Spiced Vegetable & Lentil Lasagne

90 mins


Serves 6

  • 2 tbsp vegetable or mild olive oil
  • 1 large onion, finely chopped
  • 1 red pepper, deseeded & finely sliced
  • 1 clove garlic, peeled & finely chopped
  • 3 tbsp ground garam masala/curry powder or 200g jar Tikka paste
  • 500g carton tomato passata or 400g can chopped tomatoes
  • 380g drained can/carton lentil (beans or chickpeas can be used instead)
  • 1 vegetable stock cube
  • 100g fresh spinach, washed
  • 150g mushrooms, wiped or peeled & sliced
  • 250g leeks, finely sliced into rings, washed
  • 8 sheets dried lasagne
  • Sauce:
  • 4 tbsp (60ml) vegetable or mild olive oil
  • 40g plain flour
  • ½ tsp ground nutmeg (optional)
  • 300ml Alpro Almond or Oat drink
  • Seasoning
  • 200ml Alpro Plain No Sugars (or Greek style ) alternative to yogurt
  • 100g cheddar or hard cheese, grated


Step 1

Pre heat the oven to 180ºc fan, 190ºc conventional, gas 5

Step 2

Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder/paste cooking for a further 30 seconds.

Step 3

Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.

Step 4

To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.

Step 5

Leave to cool slightly then stir in the Alpro alternative to yogurt

Step 6

To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.

Step 7

Spoon over half the spicy lentil mixture and top with the spinach and leeks