VEGGIE GUILT FREE LASAGNE - COOKING WITH FERNE 🥘
YOU WILL NEED:
1 red onion
2 garlic cloves
2 carrots - grated
1/2 teaspoons veg stock powder
1 tin chopped tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon balsamic glaze
Chopped basil leaves
1 tin green lentils
Sheets of lasagne
Creme fraiche and grated cheddar and parmesan
Soften finely chopped onion and garlic in water for 5 mins then add chopped mushrooms, grated carrots and stock powder. Cook for further 4/5 mins.
Add tinned tomatoes , lentils and balsamic glaze.
Season with black pepper and add basil.
Meanwhile griddle courgette (thinly sliced lengthways) and brush with a little coconut oil.
Arrange a little lentil mixture in base of lasagne dish , then layer with lasagne sheets, creme fraiche mixed with grated Parmesan & cheddar. Then more lentil mix
Then griddled courgettes, creme fraiche, lasagne sheets. Finishing with creme fraiche mixed with grated cheese and topped with more grated cheese
Cook in oven on medium heat for about 30 mins. Serve with a green salad.