Spicy Mushroom and Lentil Lasagna

1

Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.

2

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.

3

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.

4

Add the garlic, paprika, chilli flakes, miso and tomato puree and cook, stirring occasionally, for 2-3 minutes, until darkened and fragrant.

5

Add the tomato passata and cook for a further 10-12 minutes, until darkened and reduced.

6

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.

7

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.

8

Sprinkle with mozzarella and parmesan. Top with lasagne sheets and repeat twice more. Finish with a final layer of lentils, mozzarella cheese and parmesan.

9

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.