Celeriac & Lentil Lasagne

Serves

4 People

Cooking Time

90 minutes

Season

Autumn

Winter

Dietary

Vegetarian

This is a fantastic light low carb recipe full of seasonal autumn veg such as celeriac and cavolo nero. A simple lentil ragu layered with celeriac and a crisp top, this recipe can easily be made vegan by substituting the cheese for a vegan alternative. Soy sauce in sauces is a great hack for adding umami to vegetarian cooking. Serve with some Barcombe salad leaves on the side.

Ingredients

150g Green Lentils (we used Hodemedod's)
Honest Toil Olive Oil
1 Onion
2 Celery Sticks
1 Carrot
3 Cloves Garlic
1 tbsp Tomato Puree
1 tsp Oregano
1 tsp Chilli Flakes
1 tsp Smoked Paprika
Tin of Chopped Tomatoes
2 tbsp Soy Sauce
250g of Cavolo Nero
1 Celeriac
75g Bread Crumbs
Parmesan or Grana Padano

Method

1- Firstly pre cook your lentils. Place the lentils in a pan of cold water and bring to the boil. Boil for around 20 mins until soft, drain and set aside.

2- Finely dice your onion, carrot, garlic and celery. In a sauce pan heat a good glug of olive oil, add the diced veg and sweat until soft for around 5 mins. Add the tomato puree, oregano, chilli and smoked paprika and fry for another 2 mins. Add the tinned tomatoes and half fill the can with water and add this to the pan. Add the soy sauce and the cooked lentils then give it a good stir.

3- Cook on a medium heat for around 15 mins. Strip from the stems and finely chop your cavolo nero and add this to the sauce. Cook for another 10 minutes then set aside. Season well.

4- Pre heat your oven to 180c. Peel your celeriac, cut in half and then finely slice as thin as you can go. 2mm should be ok, if it’s too thick it will take too long to cook! Get a baking dish or tray suitable for a lasagne and start layering!

5- Start with some sauce on the bottom of the pan then a layer of Celeriac, a grating of parmesan and a drizzle of olive oil. Repeat this layering process finishing with sauce on the top.

6- Mix your breadcrumbs with a good grating of parmesan and a drizzle of olive oil. Cover the top of the lasagne with the breadcrumb mixture. Place in the oven and cook for an initial 45 mins. After 45 mins place some foil over the top and cook for another 60 mins or until the celeriac is soft and cook through. Allow to sit for around 10 mins before serving.