Butternut, Lentil & Parmesan Lasagne
This is a great Meatless Monday idea! Another adapted recipe from Eating for Sustained Energy – this one was more adapted than most as I wanted to use up some of the ingredients left over in my cupboard…
This is what I did, let me know if you like it!
Butternut, lentil and parmesan lasagne
6 lasagne sheets
1 large butternut (800 g)
Chicken or vegetable stock
200 mL water
Pinch of salt and pepper
Dash of cinnamon
½ cup sweet corn
½ cup of lentils (canned or boiled)
2 heaped tsp basil pesto
15 mL Ground ginger
10 mL Masala
15 mL Lemon juice
200 mL Low fat or 1% milk
1-2 Tbsp Maizena
- Preheat the oven to 200â—¦C
- Place the sheets of lasagne next to each other in a large baking tray and pour boiling water over the pasta sheets to soften the lasagne – set aside
- Dice the butternut into cubes and place in a microwavable bowl with lid with the water. Season with butternut with touch of salt and pepper and a dash of cinnamon – microwave for 10-12 minutes or until soft – you can also boil or steam the butternut. Once soft, mash the butternut – season again if necessary – the mixture should be quite sloppy. Spoon in the sweet corn once slightly cooled. Mix well.
- If boiling up the lentils – do so for 10 minutes and then change the water and reboil until soft – by changing the water you are getting rid of some of the oligosaccharides that may cause gas. Remove from the heat once the lentils are soft. Add the basil pesto, fresh coriander, ground ginger, masala and lemon juice to the lentils. Season with ground black pepper and salt (lightly). Mix well.
- Spoon in half the butternut and sweet corn mixture into an oven proof lasagne dish
- Spoon in half the lentil mixture (on top of the butternut and sweet corn mixture)
- Open the can of tinned tomato and onion and spoon over the lentil mixture
- Remove the lasagne sheets from the water and pat dry with paper towel.
- Place 3 lasagne sheets over the tomato and onion
- Start the stacking process again, first butternut and sweet corn, then lentil mixture followed by the tomato and onion and then lasagne sheets.
- Place a small sauce on the oven – set to a high heat and add the milk. Wait for the milk to start simmering. Add 1-2 Tbsp Maizena to 25 mL of cold water, mix. Add to the milk and stir the mixture with a whisk until it thickens.
- Pour the white sauce over the last layer (lasagne sheets)
- Grate some parmesan over the white sauce – watch the amount – if you like lasagne fairly cheesy rather use mozzarella.
- Remove the lasagne from the oven and allow to cool – AND ENJOY!!!!