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Puy lentil lasagne

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Heat the oil in a large frying pan, and add the onion, garlic and mushrooms, along with a good pinch of salt and pepper. Cook over a medium heat for around 8 minutes, until the vegetables are very soft. Add the cooked lentils and dried thyme, and mix to combine. Meanwhile, in a small saucepan, melt the butter over a low heat, and add the flour Preheat the oven to 180C/350F/gas 4. Generously grease a baking dish with butter. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain

In a large ovenproof dish start to layer the lentils, cheese sauce, grated mozzarella and lasagne, alternating the direction of the sheets. Top the final layer with red Leicester and some oregano,.. A comforting and easy lasagne made with a mushroom, lentil ragu, fresh pasta and a fontina bechamel sauce. This flavour packed lasange will satisfy both vegetarian and meat lovers! If you are looking for a great, hearty and delicious meat-free meal then look no further

Wash the lentils in a sieve and tip into the pan, mix well to combine and then add the tomatoes, stock, herbs, bay leaf, 2 tbsp tomato purée and 1 tsp of ground black pepper. Partially cover a lid on the pan cook on medium for 20-25 mins. Add 1 tsp of salt when the ragu is nearly done This vegetarian lentil lasagne is the easiest lasagne you will ever make. Throw it together on a weeknight with some ready-made soup, pesto and canned lentils! No pre-cooking at all. Just layer it up and bake Assemble the lasagna: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Assemble the butternut squash lasagna with lentils in a rectangular casserole dish (about 32 x 22 cm/ ca 12.5 x 8.6 inch): 1/3 of the squash mixture - lasagna sheets - ½ of the lentil mixture - lasagna sheets again - 1/3 of the squash mixture - lasagna. Lay down 3 lasagne noodles over it, and cover them with more sauce. Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach. Sprinkle over 1/2 teaspoon each of the basil and oregano. Continue layering noodles, sauce, cheese, lentils, spinach and seasonings Heat the oil in a saucepan over medium-low heat. Sauté the onion and carrot, stirring occasionally, for about 4 minutes. Add garlic and cook for another minute until fragrant while stirring. Add the tomato paste, vegetable broth, tomato passata and red lentils. Cook, stirring occasionally, for 15 minutes or until mixture thickens

1.Get a medium sized pan with a lid. Add the dried lentils, 1 clove of garlic and water. Cover. Bring to the boil. Lower the heat and simmer for 25 minutes or until the lentils are just cooked through, at this stage they usually have a little bite, right in the middle. 2.Add the salt, sugar and pepper. Cover the pan and leave to sit for 10 minutes To assemble the lasagne, use a medium size baking dish (mine is 25 x 25cm), placing half of the lentil sauce in the base, top with lasagne sheets, then the remaining lentil sauce, another layer of pasta and finish with the cheese sauce and the remaining grated cheese. Bake for 30 - 45 minute or until the lasagne is cooked through 250g or 1 packet of cooked puy lentils Sweet potatoes - enough for three layers of your lasagne dish, sliced into thin rounds as i've done here or you could slice these lenghtways to create the shape of a more traditional lasagne sheet. What you need to do: Preheat your oven to 180

This puy lentil lasagne is something special! Imagine your standard white sauce now imagine it with soft goat's cheese melted through. Now imagine that creamy goat's cheese sauce slathered on top of a rich, autumnal mixture of puy lentils, mushrooms and thyme it's enough to make you swoon Puy lentils, or use plain green or brown lentils (see lentil know-how below) (Main) 4 cups: Beef stock: 10: Lasagne sheets, dried, use up to 12 (Main) 250 g: Mozzarella cheese, firm style, use up. Puy lentils also have a slightly nuttier, earthy taste compared to other lentils. A little gluten-free vegan lasagne je ne said quois A few simple ingredients are used for this combination Puy lentil lasagne recipe. 22 · Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling. Recipe by Alicia French. 1. 18 ingredients. Produce. 1 Garlic clove. 110 g Leek. 110 g Mushrooms. 1 Onion. 200 g Puy lentils. Canned goods. 1 Vegetable stock cube. Pasta & grains Lentil lasagne ingredients The bulk of the filling consists of lentils, carrot, zucchini and kale. I used onion, garlic and celery as the base for this lasagne and a combination of canned tomatoes, tomato puree and water to create a rich sauce

Pre heat oven to 180c / 350F / Gas 4. Spread half the lentil mixture to the bottom of a baking dish (approx. 9″ x 7″) Cover with a single layer of lasagne, snapping the sheets to fit. Spread the remaining lentil mixture on top and add another single layer of lasagne Jun 16, 2018 - Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling Crunchy, cheesy and intensely savoury this Aubergine Lasagne with puy lentils & walnuts is an attractive alternative to the traditional meat-laden lasagne. Complete with a crunchy golden mozzarella topping. We'll start with a little nugget of information. My sister informed me that this dish is delicious, but not really a lasagne Save this Lentil ragu & eggplant 'lasagne' recipe and more from Nadia Lim's Fresh Start Cookbook: Over 100 Delicious Everyday Recipes for Lasting Good Health and Weight Loss to your own online collection at EatYourBooks.co

Place about 1/3 of the lentil, mushroom, and kale mixture (this will be about 3 cups) on the bottom of the baking dish. Top with 1/2 cup grated cheese, spread out thinly. Place 4-5 lasagna noodles (or as many as needed) over this layer. Top the lasagna noodles with another ~3 cups of the lentil mixture and another 1/2 cup cheese Add the lentils and water to the pan and bring to the boil. In the meantime add allspice, cinnamon, cardamon, sea salt, coconut sugar and passata to the pan, stirring to mix everything together. Once the pan has come to the boil turn down to a low/medium heat, placing the lid on Preheat the oven to 180ºC (350ºF). Chop the onions, carrots and celery into small dice (approx 1/2cm). Crush or grate the garlic. Dice the mushrooms. Rehydrate the porcini mushrooms by soaking in 1/4 cup (60 ml) boiling water for 5-10 minutes, then drain and chop finely, reserving the liquor. In a large, heavy bottomed pan, heat the oil and. 1 x 400g tin puy lentils 50g black olives, stoned and chopped 2 tbsp capers Zest of 1 lemon 1 large handful basil leaves 250g dried lasagne sheets 2 x 125g balls mozzarella. Heat the oven to 200C. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat

Puy Lentil Lasagne Earthy but delicate, chewy yet tender, moss green-brown Puy lentils are more often served as part of a meal, mostly because of their cost. However, cooked with garlic - mellowed from roasting - salty pancetta, and dense meaty flat mushrooms, a small amount of these cult-status lentils can be stretched to make a sensational.

Method. Cook the puy lentils for 30-40 minutes in simmering water (with a bay leaf in the water) and drain. Fry the onion and add garlic, mushrooms and finely diced pepper. Cook for a few minutes then add the tin of tomatoes, stock cube, salt, pepper and a pinch of sugar. Cook for 10 minutes then add the cooked lentils bolognese, lentil lasagna, puy lentils, tomato sauce, vegetarian dinner. Not for the faint of heart! Lasagna is labor intensive, veggie or not. But it can be done in stages in order to fit into a busy week. I made the bolognese sauce and the bechamel sauce on Sunday, so tonight after work I only had to assemble the layers and scoot it into the.

in bester Lage - Pu

This vegetarian lentil lasagne is the easiest lasagne you will ever make. Throw it together on a weeknight with some ready-made soup, pesto and canned lentils! No pre-cooking at all. Just layer it up and bake. This is easily made vegan using vegan soup and pesto, and replacing the cheese layer with crispy breadcrumbs or vegan parmesan Ladle half of the tomato sauce over, top with a third of the bechamel, and sprinkle 1/2 cup cheese. Add another layer of pasta, the rest of the tomato sauce, a third of the bechamel, and 1/2 cup cheese. Add a final layer of lasagna, and top with the remaining bechamel and sprinkle 1 cup cheese over. Bake 45min - 1 hour (depending on how. 200g (7oz) puy lentils from a tin, drained and rinsed, or use dried and cook according to packet instructions 3 sprigs of thyme, leaves picked 150ml (5fl oz) white win update: this freezes well, either on its own or as part of an assembled lasagne. puy lentil and mushroom ragu (serves 8-10) 2 tablespoons olive oil. 2 carrots, finely chopped. 2 onions, finely chopped. 300g chestnut mushrooms, finely chopped. 2 cloves garlic, finely chopped. 250g puy lentils. 150ml red wine. 1 tablespoon tomato puree. 800g tin.

Puy lentil lasagne recipe - BBC Foo

Vegetable Lasagna With No Boil Noodles The Kitchen Magpie. water, olive oil, herb, garlic, cheese, ricotta cheese, vegetables and 4 more. The Best 9 Vegetable Lasagna Ever! Foodscape. broccoli, fresh basil, meat, garlic cloves, fresh oregano, fresh Italian parsley and 30 more Lasagne sheets (6) 1 courgette, sliced 1/2 carton mushrooms, sliced 3 to 4 leaves of rainbow chard, torn up or cut 2 to 3 handfuls of fresh spinach Handful of broccoli, chopped (had some left in the fridge. Dish will also work without it) Packet of puy lentils (250g) 2 bay leaves 1 garlic clove Oil for frying For the white sauc 2 x 400g cans puy or green lentils, drained and rinsed. 8 dried lasagne sheets. 20g fresh Parmesan, or vegetarian alternative, grated. Method. 1 Preheat your oven to 200°C/fan 180°C/gas 6. Put the cottage cheese into a food processor. Season and whizz until smooth Meanwhile, heat a little vegetable oil in a large high-sided frying pan and gently fry the onions for a few minutes. Add the mushrooms and continue cooking until mostly wilted down. For the last 30 seconds, add the garlic and mix round. Add the red wine and sugar, if using, and the chopped tomatoes and oregano

Sep 26, 2014 - Lentils often sound boring, but used this way they are delicious especially if made with earthy Puy lentils (Lentilles vertes du Puy) Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures Add 1/2 teaspoon of salt and pepper, then taste to check seasoning and adjust according to taste. Heat fat in small pan, add pinch of salt and plain flour and cook to make roux, gently cooking the paste for 2-3 minutes. Then slowly add milk, whisking all the time until reach a creamy consistent sauce. Add a bay leaf, and simmer for 2 minutes Puy lentil lasagne with a creamy goat's cheese sauce. 247 views. for all the other nonsense) Puy lentil lasagne with creamy goat's cheese sauce Total. 27 vegetarian lentil recipes. 174 views. Creamy dill and caper lentils with griddled halloumi Puy lentil lasagne with creamy goat's. more recipes. Summer 11. Layer your lasagne by first arranging one half of the lentil mixture on the bottom of a medium sized baking dish. Top with dried lasagne sheets, ½ of the cheese mixture and then repeat. (If you want more layers, you can also do this process by thirds). 12. Sprinkle your lasagne top (this should be cheez!) with paprika, and into the oven. Simmer the sweet potato slices in a large pan of water for 5 mins. Use a slotted spoon to carefully transfer to a plate, then set aside. Add the pearl barley to the pan of water and simmer for 35-40 mins until just tender. Drain. Meanwhile, heat the oil in a large saucepan over a medium heat and fry the onion for 5 mins until starting to soften

Dried Puy Lentils – Merchant Gourmet

Puy Lentil Ragu Lasagne - Merchant Gourme

The cashew sauce is made by first soaking the cashews for up to an hour to make them soft enough to blend. Place the cashews into a mug or jug along with the juiced lemon, salt, pepper and parsley. Allow the cashews to soak in the lemon juice for up to an hour and then blend with a blender to create a thick creamy sauce Celeriac Lasagna AKA Shaved Roots & Mushroom CasseroleServes 6-8. Preheat the oven to 350°F / 175°C. Preparing the tomato & lentil sauce: Heat oil in a large saucepan. Add onion, garlic and chili flakes and sauté for a couple of minutes. Add the rest of the ingredients and stir to combine Puy lentil recipes Spiced squash, spinach and lentil soup. A wholesome, nutritious soup packed with squash, puy lentils, bulgar wheat and plenty of cumin for kick. Spiced lentil, puffed rice and cucumber salad. A vibrant, nourishing salad made super colourful with pomegranate seeds, red onion, cucumber nuggets and coriander. There are lentils.

Quick Courgette Vegetarian Lasagne Recipe - olive magazinePuy Lentil Pâté – Merchant Gourmet

Balancing Vegan Puy Lentil Lasagne - Sama Therapie

  1. A comforting and easy lasagne made with a mushroom, lentil ragu, fresh pasta and a fontina bechamel sauce. This flavour packed lasange will satisfy both vegetarian and meat lovers! Ragu: carrot onion celery mushrooms puy lentils red wine garlic pureed tomatoes Cheese sauce: butter flour milk fontina parmesan mozzarella lasagne sheets
  2. We have the following tested lasagne recipes. Basa lasagne bake - a rather good fish lasagne; Prawn and crab lasagne bake - a seafood lasagne which is also good made with crayfish; Crabmeat and spinach lasagna - surf and turf (sort of!) Lentil lasagne (TM) - a vegetarian lasagne made in a Thermomix; No pasta lasagne - using courgettes instead.
  3. 320g puy lentils 60ml olive oil, plus extra for drizzling 3 tbsp lemon juice 2 small garlic cloves, peeled and crushed 6 tbsp oregano leaves Salt and black pepper. 200g Greek-style yoghur
  4. Puy Lentil Tomato Sauce: 200g passata (sieved tomato sauce) 1 large clove garlic, finely chopped - or 2 1/2 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp salt 1 tsp olive oil 50g dry weight puy lentils (OR 1/2 a 400g can of lentils) freshly ground black pepper 4 lasagna sheets - about 75g You will need to cook the lentils first and they do take.

A rich slowly cooked British beef ragu with tomatoes onion and herbs layered with fresh egg pasta and a deliciously creamy Béchamel sauce INGREDIENTS British Grass Fed Beef (33%), Lasagne Sheet (10%) [Flour 00 (wheat), Pasteurised Egg, Durum Flour (wheat), Salt], Carrot, Red Onion, Garlic, Fresh Thyme, Cheddar Chees I have used the same basic tried and tested Lentil Bolognese recipe that I have used for years to create this more authentic lasagne, with a traditional Bolognese filling - in this case just with the meat substituted by lentils. Ingredients. 6oz / 175g puy or green lentils (either will suffice, green being drastically cheaper For the Meat Sauce. Step 1. Heat the oil in a large saucepan over medium-high heat. Sauté the leeks with some salt and pepper to taste. Once soft, add the lemon zest and garlic and cook until fragrant, a minute or two. Add the red pepper flakes and ground venison and cook until the meat is browned. Add the diced tomatoes and tomato paste.

Puy lentil lasagne with a creamy goat's cheese sauce

Instructions. Preheat the oven to 200º / 180º fan / Gas 5. Line 2 baking sheets with greaseproof paper. Slice the aubergine thinly lengthways then score half way through in a criss-cross. Lay each slice on a baking tray and brush one side with a little olive oil (it will soak it up very quickly). Season with a little salt and pepper then pop. Stir the sautéed onion mixture into the cooked lentils, then add the tin of tomatoes, tomato puree, dried herbs and the warm water. Mix well. Simmer the lasagne mixture for about 10 minutes and season to taste. Pre-heat oven to 180Fan

Layers of lovely smokey Puy lentils with harissa and mushrooms, roast squash topped with a gooey 'cheesy' sauce - such a deliciously warming dish. Perfect for cosy Sunday lunches or a festive feast. A little like a lasagne with its layers and tasty cheese topping, and I think the roast squash in the middle add There is a little preparation required but once the lentil, vegetable and mushroom sauce is simmering away, the rest is easy. The Cauliflower Bechamel is so easy to make and again provides more vegetables. Lentil, Vegetable and Mushroom Lasagne Ingredients. 1 cup of Puy Lentils. 1 onion, peeled and chopped. 2 sticks of celery, choppe

Vegetarian Puy lentil lasagne - Saturday Kitchen Recipe

  1. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta. 24.08.2020 - Vegan und so lecker durch die oberleckere Gewürzmischung Zatar in Verbindung mit Chili: Mangold-Tomaten-Gemüse mit Rosmarinkartoffeln! 156. Pick and finely chop the reserved rosemary and thyme. Let the lasagne This speedy, vegetable.
  2. Slow Cooker Lasagna with Eggplant, Roasted Red Pepper and Lentilles du Puy. Recipe inspired by Greg's Swiss Chard Lasagna. Makes one 12 cm x 22 cm x 10 cm loaf pan, serves 4 to 6. Ingredients: 60 g Lentils du Puys, cooked; 100 g onions, chopped; 10 g Ice® Mama Mia garlic, finely chopped (see notes) Salt to taste; 1 tsp oregano; 1 tsp basi
  3. utes, stirring every now and again. Add the sliced garlic and cook gently for 5 more
  4. utes to heat through. Meanwhile, heat a large frying pan, mist with cooking spray and fry the turkey for a couple of
  5. utes. Meanwhile, heat the oil in a frying pan, and add the chopped onion and garlic. Cook over a medium heat for a few
Lentil lasagne - A Thermomix recipeRecipes – Merchant Gourmet

Cooking With Mark: Puy lentil vegetarian lasagne Food

  1. . Curried Lentil Potato Casserole (Vegan & GF) 50-55
  2. utes. Finely chop onions and soften on in a large skillet in oil with a bay leaf on medium heat for ten
  3. Box of gluten free lasagne sheets (I use 9-10 sheets) 1 packet of Merchant Gourmet puy lentils 250g (or same amount of pre-cooked puy lentils any brand) 1 tin of tomatoes. 2 large carrots. 1 large courgette/zucchini. 1 large parsnip. 2 peppers (red/yellow/orange) 1 large onion. 2 cloves garlic (or 4 for added zing) 1 teaspoon of herbs d'provenc
  4. 200g puy lentils (or brown lentils) 450ml spring water 1 heaped teaspoon allspice 1 heaped teaspoon cinnamon Pinch ground cardamon 500ml passata (or tinned tomatoes) 1 heaped teaspoon coconut sugar 1 teaspoon sea salt 1 large handful fresh parsley 150g rice pasta 1 small apple. Cashew 'cheeze' sauce: 100g cashews 1 large lemon Pinch black.
  5. utes stirring frequently to avoid any color. Add herbs, stir, and add tomato paste
  6. The puy lentils (also called french lentils) are a great pantry staple as they have a long shelf life, don't need to be soaked (though I still do, even if just for a few hours) and cook quickly. They are a great source of fibre and vegetarian source of protein

Lentil Ragu Lasagne - Inside The Rustic Kitche

Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside Brown Lentils. One of the most popular and readily available types, brown lentils are also known for retaining their shape after cooking. Their earthy, savoury flavour makes them a fantastic meat substitute, especially in dishes that ordinarily use ground beef, such as lasagne, moussaka, and burger patties Comfort food is often associated with long, slow cooking, but after a tough day at work, I just don't have the patience for it. That's where my vegan shepherds pie with Puy lentils comes in. This vegan shepherds pie recipe dispenses with lamb altogether, instead using Puy lentils. Canned lentils are cheap, easy to wor Sausages with Puy Lentils. Lentils have a great affinity with pork and sausages as they have the capacity to absorb the richness. Lentils have a great affinity with pork and sausages as they have the capacity to absorb the richness. 42 min ute s - 47 min ute s . to cook Tasty warm lentil salad. 1 hour Not too tricky. Mushroom & lentil pappardelle Bolognese. 40 minutes Not too tricky. Mega mushroom & lentil curry. 50 minutes Not too tricky. Roasted brassicas with puy lentils & halloumi. Not too tricky. Bacon-wrapped roast partridge, pork stuffing & lentils

Vegetarian Lasagne Recipe Vegetarian Lasagne Tesco

Instructions. Heat oil in a large pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 5 mins (until softened.) Add the sweet potato, curry powder, smoked paprika & cumin then stir for a further minute. Add the lentils & water Puy Lentil, Goat's Cheese and Mint Salad. by Nigella. Featured in NIGELLA SUMMER. Unfortunately this recipe is not currently online. You can find it in. NIGELLA SUMMER. 2002 Before you are ready to make your meatballs, heat up your oven to 175° C / 350° F and brush a baking tray with a little oil. Arrange your meatballs on the pre-oiled baking tray. Brush each meatball with a little oil. Bake for about 15 minutes, then flip them gently to the other side and bake for a further 15 minutes hello, I've given up on the idea of making something special with red lentils. Any nice ideas with puy lentils, please? Thank you 1. To assemble the lasagne, use a medium size baking dish (mine is 25 x 25cm), placing half of the lentil sauce in the base, top with lasagne sheets, then the remaining lentil sauce, another layer of pasta and finish with the cheese sauce and the remaining grated cheese. 2. Bake for 30 - 45 minute or until the lasagne is cooked through.

Lentil Spaghetti Bolognese - Super Happy Win Food

5 Ingredient Easy Lentil Lasagne Happy Veggie Kitche

puy lentils, dried porcini mushrooms, passata, soy sauce, basil leaves and 15 more. Vegan Gluten-free Lentil Lasagne with Cashew Cream Sauce Trinity's Conscious Kitchen. apple, water, cardamon, lemon, garlic, dried parsley, sea salt and 14 more. Pistachio and Cranberry Veggie Roast Great British Chefs 3. Put the rice, tomato, coriander and mint in a large bowl. Add the lentil mixture and stir together. 4. Whisk the remaining oil with the vinegar and lemon juice. Season well with sea salt and freshly ground black pepper and pour over the salad. Add the pine nuts and spinach and toss well to combine. Serve at room temperature The amount of water will vary depending on the cooking method. For the saucepan method, simmer it covered with a lid for around 20-30 mins until the lentils are tender. In a pressure cooker or instant pot, put the lid on, bring it up to high pressure and cook for 5 minutes. Then let the pressure release naturally Vegetarian Lasagne - Serves 4. Susie has been banging on about how good her mums vegetable lasagne was, and as my parents brought us back loads of puy lentils from their holiday in France, we thought we would give it a go

Winter Layered Smokey Lentil and Squash Bake (veganMeat Free Mondays - 7 Recipes for the Week Ahead (13 March

From Vegetarian Lasagna, to epic Veggie Burgers, to a healthy Cream of Vegetable Soup, my vegetarian recipes are hearty, satisfying and full of flavour - made for carnivores! Lentil Ragout - French Puy lentil side dis Method. 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. Lentil know-how. Soak dried lentils for a few hours, drain, rinse well, boil in plenty of fresh water and drain well again. Rinse canned lentils very, very well under running cold water to remove. Easy to prepare. No need to pre-soak. Rinse and drain the lentils. Then put them in a saucepan and cover with 3x their volume of water (try using veggie stock and some white wine for extra flavour). Bring to the boil and simmer for 30-35 mins, until the lentils are firm to the bite. Drain and serve Cover with the tomatoes and wine, add the herbs and bring to the boil. Reduce to a simmer and cook for a further 20 minutes to combine. Preheat the oven to 180C/350F/Gas 4. Spread a 1cm layer of the beetroot-lentil mixture on the bottom of a 20cm x 30cm ovenproof dish or roasting tray. Lay enough lasagne sheets over the top to cover Preheat the oven to 180C and grease a rectangular gratin dish (about 20 x 30cm). Heat the oil in a large saucepan, then add the garlic, onions, carrots and celery. Cook over medium heat, stirring.