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  • Spiced Vegetable & Lentil Lasagne

Spiced Vegetable & Lentil Lasagne

6
1h 30m
Spiced Vegetable & Lentil Lasagne
  • 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

Ingredients
!

  • 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

Preparation
!

1

Pre heat the oven to 170ºc fan, 190ºc conventional, Gas 5

2

In a medium saucepan heat the Alpro Soya Original with the lemon zest, butter/ hard margarine and sugar then quickly bring to the boil.

3

Place the breadcrumbs in the base of a 200cm x 7cm deep round dish and pour the hot liquid over the top. Leave to stand for 15-20minutes until the liquid has been absorbed.

4

Add the egg yolks to the dish and stir to combine. And cook uncovered for 30 minutes.

5

Remove from the oven and carefully spread the fruit evenly over the top.

6

To make the meringue; place the egg whites in a grease free bowl and whisk until the egg white forms soft peaks. Gradually add a spoonful of sugar at a time and whisk again until all the sugar has been added.

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