Spicy Mushroom and Lentil Lasagna
This recipe was inspired by the Spicy Mushroom Lasagna developed by Ixta Belfrage and Ottolenghi for the book 'Flavour.' We've given it the Doctor's K...itchen twist by making preparation a little faster and of course, adding more vegetables - puy lentils and spinach. We served this to friends and family at our studio soft launch and it got rave reviews - we think you'll love it too. Read more This recipe was inspired by the Spicy Mushroom Lasagna developed by Ixta Belfrage and Ottolenghi for the book 'Flavour.' We've given it the Doctor's Kitchen twist by making preparation a little faster and of course, adding more vegetables - puy lentils and spinach. We served this to friends and family at our studio soft launch and it got rave reviews - we think you'll love it too.
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NUTRITION PER SERVING (Read more)
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Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.
Place a large heavy-bottomed saucepan over medium-high heat. Add the olive oil and onion with a sprinkle of salt. Cook, stirring often, for 4-5 minutes, until softened and reduced.
Add the mushrooms and cook, stirring often, for 10-12 minutes, until reduced and darkened. Allow all of the liquid from the mushrooms to evaporate before proceeding to the next step.
Add the garlic, paprika, chilli flakes, miso and tomato puree and cook, stirring occasionally, for 2-3 minutes, until darkened and fragrant.
Add the tomato passata and cook for a further 10-12 minutes, until darkened and reduced.
Add the lentils, spinach and most of the basil. Cook for 1-2 minutes, just until the greens have wilted. Reserve a few leaves of basil for garnish.
Assemble the lasagna. Layer ¼ of the lentil mixture and dot with cottage cheese. The cheese will melt as it bakes, so there is no need to spread it out, just evenly space it out.
Sprinkle with mozzarella and parmesan. Top with lasagne sheets and repeat twice more. Finish with a final layer of lentils, mozzarella cheese and parmesan.
Place into the preheated oven and bake for 30-35 minutes, until golden brown and bubbling. Allow to cool for 5-7 minutes before slicing.
User comments (17)
Very tasty. Shall cook again. Will serve with a green salad.
Amazing recipe! This is the second time I’ve cooked it for 4. I would say it takes about 45 mins to prep all the ingredients and cook them - including the lentils, so it does require a bit of time, but totally worth it!
Good tasty recipe.
Fabulous! Will definitely be on rotation here.
Amazing lasagna
Rated better on day 2
Lovely flavours and enjoyed by all. Easy to cook too!
Soooooo good! Freezes well too & gives 6 generous portions
nice balance of nutty flavour and texture
Lovely recipe, thank you. Very tasty
Took a while as large quantity but so tasty. Will do again. Bonus, two healthy lunches for work 🤗
As soon as my wife tasted this she said, oohhh this is tasty! Which it is and I will be doing it again as it’s easier than a regular lasagne and I prefer it.
Thank you
Yummy!!
Think this lacked substance. The garlic seemed to over power anything else. Probably won’t repeat.
Great recipe but misleading timing. It takes WAY longer than 20 minutes to prep. Just cleaning all the mushrooms takes quite a long time. I think it took me 40 mins. If I had a food processor perhaps it would have been 30. Also I took it out of the oven ten mins before the time you suggested as it was getting VERY crispy on top and it was perfect.
Used layers of aubergine and roasted beetroot instead of lasagna sheets and used mainly cottage cheese with just parmesan on top.
Takes moet time to prepare