Ingredients:
1 cup green lentils from M&S
1 can Italian chopped tomatoes from Cook Italian
2 garlic cloves chopped
3 small shallots chopped
1 stick celery chopped
1 carrot shredded
1 bell pepper chopped
2 Tbsp rapeseed oil
1 pint hot water
1 heaped Tbsp vegan bouillon powder from Marigold
Free from lasagna sheets from M&S
half a tub of garlic & herb from Creamy Sheese
vegan mozzarella from Vbites
Method:
Saute garlic, shallots, celery, carrot & bell pepper in oil until softened.
Add lentil and cook for 10 minutes.
Add tomatoes and stock (mixing bouillon powder in hot water).
Cook for at least an hour in low heat - the longer and slower you cook the better.
Check the sauce, season according to your taste for me I did not need to add any salt or pepper.
You want the sauce to be nice and thick.
In a 26 x 20 cm roasting tin layer the bolognese sauce, then lasagna sheets, then spread the creamy sheese, then another layer of sauce, pasta sheets, creamy sheese and top with bolognese sauce a thinly sliced mozzarella.
Baked for 30 mins in an 180C oven and further 10 mins on 200C oven to brown the cheese.
Serve hot. Enjoy!
The bolognese sauce is also perfect for any pasta base like spaghetti, tagliatelle, etc.
Please share your creation on Instagram with a #ChallenJing40
No comments:
Post a Comment