Ingredients
- 2 pouches of Merchant Gourmet French Tomatoey Lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 2 celery sticks, diced
- 2 carrots, diced
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp cumin seeds
- ½ tsp chilli powder
- 4 tbsp tomato purée
- 1 can chopped tomatoes
- Small handful of Merchant Gourmet Porcini Mushrooms, rehydrated (reserve the stock)
- 1 vegetable stock cube
- 100ml red wine
- Salt & pepper, to taste
- Olive oil, for cooking
- 50g butter
- 50g flour
- 500ml milk
- 1 tsp sumac
- 50g Parmesan, grated
- 50g cheddar, grated (plus extra for topping)
- A few grates of nutmeg
- Salt & pepper, to taste
- 8 dried lasagna sheets
For the Sumac Béchamel:
Instructions
- Start by making the lentil ragu. Heat a drizzle of olive oil in a pan over low heat. Add the diced onion, carrot, and celery. Cook gently for 15 minutes, stirring occasionally, until soft and fragrant.
- Add the minced garlic and cook for another 2 minutes.
- Stir in the cumin, oregano, cumin seeds, chilli powder, salt, and pepper. Cook for 1 minute to toast the spices. Add the tomato purée and cook for 2 minutes, stirring frequently.
- Pour in the Tomatoey Lentils, chopped tomatoes, porcini mushrooms along with their stock, the vegetable stock cube, and red wine. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Now onto the Sumac Béchamel. In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking, for 1–2 minutes until golden and nutty.
- Gradually add the milk, whisking continuously, allowing each addition to thicken before adding more. Once smooth and thick, stir in the nutmeg, sumac, salt, and pepper.Remove from heat and mix in the Parmesan and cheddar.
- Preheat the oven to 200°C (400°F).
- To assemble the lasagne, spread a layer of lentil ragu in a large baking dish, then place 4 lasagna sheets on top.
- Pour over half of the béchamel and sprinkle some cheese. Repeat with another layer of ragu, lasagna sheets, béchamel, and cheese.
- Finish with an extra layer of béchamel, a sprinkle of cumin seeds, and a final topping of cheese.
- Bake at 200°C for 45 minutes until golden and bubbling.
- Let rest for 5–10 minutes before serving.
