All-in-one lasagne

All-in-one lasagne
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 1 hour 15 min

An all-in-one vegetarian lasagne in which you stir cabbage, lentils and crème fraîche into the tomato sauce before layering with lasagne sheets. It saves on dishes and still tastes fantastic.

If you’re after a classic lasagne recipe, click here.

Nutrition: per serving

Calories
570kcals
Fat
30.1g (16g saturated)
Protein
19g
Carbohydrates
49.6g (15.3g sugars)
Fibre
12.1g
Salt
0.4g
Calories
570kcals
Fat
30.1g (16g saturated)
Protein
19g
Carbohydrates
49.6g (15.3g sugars)
Fibre
12.1g
Salt
0.4g

Ingredients

  • 250g wholegrain lasagne sheets (see know how)
  • Large handful grated cheese (cheddar or whatever you like)
  • Green salad with a sharp vinaigrette, to serve

For the tomato sauce

  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 2 tbsp small or non-pareil capers
  • 3 × 400g tins chopped tomatoes
  • 250g white cabbage, roughly chopped
  • 2 handfuls fresh basil, leaves picked and roughly chopped
  • 250g pack cooked puy lentils
  • 250g crème fraîche (see tip)

You’ll also need…

  • 20cm x 30cm baking dish

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. To make the tomato sauce, heat the olive oil in a large saucepan and fry the onions, garlic, tomato purée and capers over a medium heat, stirring, for a couple of minutes. Add the tomatoes, rinsing out the tins with a little extra water to stir into the sauce. Season with salt and simmer for 20 minutes.
  2. Add the cabbage to the sauce along with the basil and simmer for 5 minutes, then stir in the lentils and crème fraîche and take off the heat (see Make Ahead).
  3. Scoop a thin layer of the tomato sauce into the bottom of the baking dish. Add a layer of lasagne sheets, then a layer of tomato sauce and a sprinkling of grated cheese. Continue with lasagne sheets and repeat the layers until you run out of pasta sheets and sauce, finishing with a final layer of sauce with grated cheese on top.
  4. Transfer to the oven and bake for 30-40 minutes or until the top is golden and the pasta sheets are soft.

Recipe taken from Little Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant RRP £20)

delicious. tips

  1. For a lighter and fresher version, replace half of the crème fraîche with yogurt.

     

  2. Cool the tomato sauce and chill in an airtight container for up to 24 hours ahead. Gently warm to complete the recipe.

  3. Find wholegrain or wholewheat lasagne sheets in larger supermarkets. Use regular ones if you can’t find wholegrain.

  4. Lighter, fresh Italian reds suit this, so make it a simple chianti or marzemino.

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