video password: meals [case sensitive]
video note: unfortunately, my camera stopped working half way through making this video and didn’t come back until the end. I’ve filled in the blanks with words, but if you’d like to get a feel for the layering process, have a look at the meat lasagne video over HERE.
(Almost) 15-Minute Veggie Lasagne
Mish requested a lasagne recipe for our 15 Minute Meals class, and didn’t specify vegetarian or not. So I’ve made sure we have both covered. If you’re looking for a meat recipe, check out the post on Stonesoup. Feel free to play around with this veggie recipe. Any of you favourite lasagne veggies could easily be substituted in.
enough for: 3-4
takes: 20 minutes
1 can lentils (400g / 14oz), drained
400g (14oz) ricotta
2 handfuls grated parmesan
4 -6 tablespoons tomato paste
400g (14oz) jar of roast red peppers
100g (3.5oz) grilled eggplant from the deli
4 large fresh lasagne sheets, cut into 1/3s
1. Preheat your over head grill on it’s highest setting and place a large fry pan (skillet) on a very high heat.
2. Add a little olive oil and the lentils to the pan. Cook stirring every minute or so until the lentils are hot.
3. Meanwhile, combine ricotta and parmesan in a bowl.
4. Add the tomato paste to the lentils and stir well. Cook for another few minutes until everything is hot.
5. Reduce the heat under the pan to medium. Remove 2/3 lentils from the pan and smooth the remaining lentils over the base.
6. Cover with 3 of the lasagne sheet 1/3s. Then layer with 1/2 each of the peppers and eggplant. Cover with 3 of the lasagne sheet 1/3s. Then make a layer of lentils (1/3). Cover with more lasagne and layer remaining peppers and eggplant. Layer with the remaining 3 lasagne sheet 1/3s then cover with the remaining lentils (1/3).
7. Scoop ricotta mixture over the top to cover then grate more parmesan over.
8. Place under the hot grill for about 5 minutes or until the top is golden brown and everything is hot. If you have time let is stand for a few minutes before serving.
Prepare Ahead?
As for normal lasagne, this is a great thing to prepare a few days in advance and keep in the fridge. Reheat in a hot oven for about 15 minutes.
Leftover Potential
Will keep in the fridge for a week or so.
Variations
vegan – just skip the ricotta and parmesan layer. Serve with finely grated brazil nuts and a super generous drizzle of your best peppery extra virgin olive oil.
carnivore – replace the lentils with 500g (1lb) minced (ground) beef. And either keep or skip the eggplant and peppers.
mushroom lasagne – replace the lentils with 500g (1lb) sliced mushrooms. Cook in oil or butter until the mushies are nice and soft and then proceed as per the recipe.
home cooked lentils – try this recipe. Note: 1 can drained = approx 240g / 9oz of cooked lentils.
fresh red peppers – try these Smoky Red Peppers.
fresh eggplant – will take much longer than 15 minutes. But slice 1 large eggplant into 1cm (1/2in) slices and layer on a baking tray. Drizzle generously with olive oil and bake for 30-45 minutes or until soft and starting to brown. Then use as per the recipe.
carb lovers / more substantial – serve with garlic bread.
more veg – add other cooked or grilled veg.
Problem Solving Guide
lasagne sheets too chewy – sounds like they needed a little more cooking. If you can pop back under the grill for a few more minutes. Or let stand for 10 minutes or so.
can’t find fresh lasagne? – just simmer some dried lasagne sheets in a large pot of water for about 5 minutes or until soft but still with some bight. Then use as per the fresh.
bottom burning – be careful when you’re layering. You want enough heat to get things cooking along, but not so much that they burn.
top burning – unlikely if you’re sticking to the time limit – but be careful if you’re taking your time – the grill heat can be fierce and things can quickly go from lovely to cinders.
too dry – next time add a little butter to the lentils to sauce things up a bit. But for now, drizzle generously with your best quality extra virgin olive oil. And make sure you’re using full fat ricotta not that low fat rubbish 🙂
bland – remember to season generously. A little more parmesan can help.
sloppy – using the tomato paste keeps this lasagne relatively firm, but if you have too much moisture, next time make sure the lentils are really well drained and use less tomato paste.
Waste Avoidance Strategy
can lentils / tomato paste / jar of roast red peppers – keep them in the pantry.
ricotta – unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts.
parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
grilled eggplant from the deli – in a jar will keep unopened in the pantry. Otherwise will keep in the fridge for a few weeks. Can be frozen.
lasagne sheets – freeze them.
Serving Suggestions
I think lasagne always needs a good green salad to balance the richness.
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