Lentil and Chickpea Lasagne

with pureed cauliflower and cheese topping 



For the base:

  • 1 tbsp oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 celery sticks, sliced
  • 3 garlic cloves, minced
  • 4 chillies, sliced
  • 1 tbsp smoked paprika
  • 400g tin of chopped tomatoes
  • 1 tsp sugar
  • 300ml veg stock
  • 1 00g red lentils
  • 1 tin of chickpeas
  • 8 lasagne sheets

For the topping:

  • 1 cauliflower, broken into florets
  • 50ml milk
  • 1 00g mature cheddar, grated
  • 2 tbsp black pepper


For the base:

1. Fry the onion, peppers, celery sticks, garlic and chillies in the oil for. 3 – 4 minutes.

 2. Add the smoked paprika and stir well.

3. Add in the tin of tomatoes, sugar, vegetable stock, lentils, and chickpeas.

4 Bring to the boil then reduce heat and simmer for 20 mins.

For the topping:

1. Cook the cauliflower in boiling water until soft.

2. Blend with the milk, season well.

3. Layer up lasagne sheets with lentil/chickpea mix, and top final layer with pureed cauliflower. Top that with the cheese and black pepper.

4. Pop in oven for 20 mins gas mark 6 or 200c.

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