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Main Vegetarian Almond

Spiced Vegetable & Lentil Lasagne

  • 90 mins
  • Spiced Vegetable & Lentil Lasagne


    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

    • Step 8

      Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top

    • Step 9

      Sprinkle with remaining cheese and bake in the oven 1 hour. If the top becomes too brown, cover with baking parchment. Delicious served with a fresh salad or garlic bread

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