Who doesn’t like Lasagne?! Well here’s a lasagne with a twist, apart from being meat-free which significantly reduces the saturated fat content, it also makes the meal cheaper and uses up those leftover veggies in your fridge! This is a perfect meal to share… or maybe not when you realise how good it is. This one is the definition of meal prep, you can prep in stages for example slow cooking the tomato & lentil sauce base and later putting it all together or you can dish it up and choose when you would like to cook it.
Just in case you're not convinced, I have to add, it has 5 of you're 5 a day in this ONE meal.
2 cup of red split lentils
¼ white cabbage
2 small onions
2 tins of tomatoes
3 cloves of garlic
1 large carrot
1 cup of mushrooms
5-8 Lasagne sheets
1 tbsp corn flour
2 sprinkles of cheese
1. Dice up the chicken into bite-size pieces and slice the veggies, mushroom, baby corn, leek & garlic
2. In a pan add the oil and rice followed by the boiled stock water (adding little by little allowing the rice to soak up)
3. Add the chicken and sliced vegetables peas and herbs/spices to the rice mixture and allow to cook through
4. Serve hot with a sprinkle of Parmesan cheese & black pepper
How do you do Lasagna? I LOVED making this one because there was so many colours around & great for using up any veggies in the fridge (hence why I used cabbage).
To cut time in half, why not slow cook the lentil mixture & bake later when you come home? I'm all about making food preparation easier!
Comment & share and remember if you try any of my recipes at home tag @sasifoodie or @sianylouuu.