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 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)
Notes
Freezing Instructions: Assemble up to the end of step 8. Freeze in a labelled airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, then let it sit out on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
Alternatives:
spinach - chard, baby kale
cottage cheese - ricotta cheese
Ingredients
Instructions
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.
Notes
Freezing Instructions: Assemble up to the end of step 8. Freeze in a labelled airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, then let it sit out on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
Alternatives:
spinach - chard, baby kale
cottage cheese - ricotta cheese