Change what’s on your plate: Choose plant-based-LENTIL AND MUSHROOM LASAGNE

EVERYONE loves a luscious, cheesy lasagne and this vegetarian version of a beloved family favourite is so delicious that no one will complain that it doesn’t contain beef mince! For convenience, use tinned lentils and tomatoes and serve piping hot with a crisp green salad.

Ingredients

• 38g (1 sachet) white sauce

• dried lasagne sheets

• 200g grated cheddar

• 30ml olive oil

• 1 onion, finely chopped

• 4 cloves of garlic, minced

• 10ml thyme

•  500g button mushrooms,

• chopped

• 1 medium eggplant cubed

• 30ml tomato paste

• 2 tins chopped tomatoes

• 250ml water

• 46g (1 sachet) veggie bake

• 2 x 400g tinned brown lentils,

• drained and rinsed

• 1.5ml black pepper

Method

• Preheat the oven to 180 °C. Heat the olive oil in a pot over a medium heat. Add the onion, garlic and thyme. Sauté for 5 to 7 minutes or until soft.

• Add the mushrooms and brinjal and cook until they are golden and their liquid has evaporated.

• Add the tomato paste, tinned tomatoes, 250ml water and the contents of the sachet of Vegetables

• Veggie Bake.

• Stir well, bring to the boil, then turn down the heat and simmer for about 20 minutes or until

• thickened. Add the lentils and simmer for a further 10 minutes. Season to taste with Black Pepper. Make up the classic white sauce according to the instructions on the packet. To assemble the lasagne, spread half of the lentil mix in a medium-size baking dish. Top with enough lasagne sheets to cover, then spread over a third of the classic white sauce.

Repeat this process so you have two layers. Top with the remaining classic white sauce and then the grated cheese. Bake for 30 to 45 minutes, until cooked

through and golden on top.