Hearty Lentil & Kumara Lasagne

We love lasagne so I've been trying some new recipes and this one is our favourites.

There's no story today, just the recipe because its amazing! Be sure to make to and freeze one for another day.


For the filling:

1 red onion, finely chopped

2 small carrots, grated

2 celery stalks, chopped

1 tsp dried mixed herbs

1 cup dried brown lentils, rinsed and drained

1 tbsp Braggs liquid seasoning

2 tbs balsamic vinegar

3 cloves garlic, finely chopped

1 tbsp white miso paste

1 700 ml jar of passata + the empty jar filled with water

1 tin chopped tomatoes

1 medium orange kumera, sliced into 1 cm discs (any thicker and you'll have to pre cook them)

3 dried wholemeal lasagne sheets, ready to cook

For the cheese sauce:

2 cups cauliflower, steamed

1.5 cups cashews, soaked for at least 2 hours (overnight is best)

1/2 cup Braggs nutritional yeast

2 cloves garlic, crushed

1 tbsp Dijon mustard

2 tsp Braggs liquid seasoning

3/4 cup of water

*Vegan Parmesan for the topping


* Pre heat your oven to 200° and move the rack to the centre

* Add all the filling ingredients to a large saucepan and stir

* Bring to the boil, then reduce the heat to low and cover

* Cook for 25 minutes until the lentils are nearly cooked. Check the sauce every 10 minutes. * You may need to add extra water, half a cup at a time to ensure the sauce doesn't dry out and the lentils don't become gluggy. Stir after every addition of water

* Remove the lid and continue cooking until the liquid has reduced to a thick sauce. Taste and adjust the seasoning to your taste

* Once cooked, remove from the heat and allow to cool

* In a high powered blender, add all the cheese sauce ingredients, (except the vegan Parmesan) and pulse until smooth. Taste and adjust the seasoning to your taste. Add a little more water if needed to ensure the sauce is smooth

* In a large rectangular oven proof dish, add 1/2 of the filling and shake the dish to ensure it is even

* Layer the kumera on top of the lentil filling

* Layer the remaining lentil filling on top of the kumera

* Layer the lasagne sheets onto the lentil filling, breaking them to fit

* Spoon the cheese sauce onto the lasagne sheets and ensure all of the sheets are covered

* Sprinkle the sauce with vegan Parmesan (1/4 cup almonds & 1/4 cup nutritional yeast blitzed)

* Cook in the middle of the oven for 45-50 minutes until the kumera is cooked (check with a fork)

* Once cooked, allow to rest for 10 minutes before cutting

* Serve with a salad and enjoy!


* If your oven dish is small, adjust the amount of lentils filling you use. Otherwise it will drip all over your oven

* Place a clean baking tray on the shelf below just in case of dripping

* If you're using tinned lentils, reduce the cooking time of the filling. It will only take 10-15 minutes for the veggies to cook. Also reduce the amount of water you add by half. You won't need to add any extra water while cooking either

* If you don't use all of the cheese sauce, store it in the fridge for up to a week. It makes a lovely pasta sauce

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