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Categories:
olive oil onion garlic red chilies button mushrooms Winter red pepper basil green lentils tomatoes vegetable stock tomato milk miso paste ground nutmeg spelt flour lasagna sheets paprika rye bread green salad
Viewed: 72 - Published at: 3 years agoIngredients
- 4 tbsp olive oil
- 1 None large onion, finely chopped
- 3 cloves garlic, minced
- 2 None small red chilies, deseeded, finely chopped
- 14 oz button mushrooms, quartered
- 10.5 oz winter squash, peeled, deseeded, diced
- 1 None red pepper, deseeded, chopped
- 1/3 cup chopped mixed fresh basil, thyme and oregano
- 2 (13.5 oz) cans green lentils, drained
- 2 (13.5 oz) cans chopped tomatoes
- 1 cup vegetable stock
- 2 tbsp tomato puree
- 2 cups oat milk
- 1/3 cup miso paste
- 1/2 tsp ground nutmeg
- 1/4 cup spelt flour
- 7 oz lasagna sheets
- 1 1/2 tsp paprika
- 2 slices rye bread, processed to breadcrumbs
- None None green salad, to serve
Method
- Preheat oven to 350°F.
- Heat 1 tbsp oil in a frying pan over medium heat. Saute onion, garlic and chilies for 2-3 mins, until onion is tender. Add mushrooms, squash, pepper and herbs. Saute for 3-4 mins. Stir in lentils, tomatoes, stock and tomato puree. Bring to a boil then reduce heat and simmer for 35-40 mins, until thickened.
- To make the sauce, whisk oat milk into miso until smooth. Stir in nutmeg. In a saucepan, combine flour and 2 tbsp oil. Stir over low heat until nutty. Stir in oat milk mixture until smooth then cook over high heat, stirring, until smooth and thick.
- Transfer 1/2 the vegetable mixture to a large baking dish. Arrange single layer of lasagna over top then cover with 1/2 the miso sauce. Repeat layers.
- Combine breadcrumbs with paprika and remaining oil then sprinkle over lasagna. Bake for 40-45 mins. Serve with a green salad.
