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Gluten-Free Lentil Lasagne

June 15, 2018

Batch cooking made easy!

 

If you are looking to make a quick, kid-friendly supper, which is full of goodness then you're looking at the right recipe!

 

 

I've started batch cooking in the past few months, because honestly Will eats so much and we can end up spending a fortune! And we don't always have the time, or desire to cook something delicious and hearty each evening. So I jumped onto the batch-cooking train! 

 

 

Each week I tend to make 2 different dishes, and separate them into portions. Most of them go into the freezer in Tupperware and the rest in the fridge. This way, dinners are sorted for the week and there are options to avoid too much repetition. 

 

 

I also wanted to introduce Will into more vegetarian dishes, as I don't eat a lot meat. And although we do both eat meat, we have cut down tremendously, and more importantly, we are feeding our bodies the proteins and nutrients it needs without it. 

 

This gluten-free vegetarian lasange is the perfect example of a healthy vegetarian dish which meets those needs. It's packed with lentils and beans which provide protein, and vegetables which provide the nutrients you need. There are layers of roasted sweet potato, to replace the pasta sheets, which provides carbohydrates and a great source of vitamin C. And it doesn't leave you feeling sluggish. 

 

I did add a little mozzarella on top, but it can easily be replaced by vegan cheese or removed completely to make this dish vegan. 

Ingredients (for 2 dishes)

2 x can lentils 

2 x can Kidney beans 

1 x can black-eyed beans 

2 x can chopped tomatoes 

3-4 carrots 

2 x onion

3 x cloves garlic 

2-3 courgettes

4-5 large sweet potatoes 

2 x vegetable stock cubes 

1 x small glass red wine (optional)

4 x mozzarella balls (optional)

Salt & pepper to season 

Mixed herbs 

4-5 sprigs of Thyme

 

Method 

 

The Prep

Pre-heat the oven to 180oc. 

 

Chop the onions and simmer with olive oil and thyme for 15 minutes in a large pan. Meanwhile, chop the carrots and slice the sweet potatoes into thin layers. Place the carrots into a saucepan and place the sweet potato layers onto a tray. Add olive oil and seasoning. You will need a few trays for this!

 

Using a peeler, peel the courgettes into layers and place onto another tray. Add olive oil and seasoning. Place all trays into the oven - if they can't all fit - roast them in turns. They will need roughly 12 minutes or until slightly browning on top. 

 

Simultaneously, add all of the beans, tomato, garlic, seasoning, thyme, stock and wine to the large pan of onions. Bring the pan to the boil and simmer for 25 minutes. 

 

Boil the carrots in another pan, and once cooked through, add to the main pan. Continue to simmer.

 

Make sure to keep checking on the potato and courgettes. When they're ready, leave them to cool on the side. 

 

Slice the mozzarella ready for assembling the dish.

 

Putting everything together

This is the fun part! Everything is ready, it just needs to be assembled. 

 

Line your two dishes with a layer of sweet potato, topped with a layer of courgette. Add the lentil mixture, and repeat. 

 

Top with slices of mozzarella! 

 

Put back into the oven for 15 - 20 minutes until the mozzarella is browning slightly. 

 

Remove from the oven and serve up, or leave to cool and separate into portions. Leave to cool completely before putting into the freezer or fridge. 

 

Enjoy X

 

 

 

 

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