Name: Beetroot and Lentil Lasagne
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 2 large raw beetroots; 1 litre vegetable or chicken-style stock – I like Osem; 250 g dried red lentils; 6 fat cloves of garlic; rocket or green leaves, to serve (optional); 2 tbsp breadcrumbs; 200 g greens, finely chopped – kale, spinach or chard are best; 500 ml Smoky vegan ‘cheese’ Sauce; A pinch of salt; 1 tbsp cooking oil; 1 box of lasagne sheets; 2 tsp mixed dried herbs; 1 bulb of fennel, or 1 extra onion or 1 leek; 2 × 400 g cartons of passata or tins of chopped tomatoes; 1 large onion; 250 ml red wine

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This beetroot and lentil version is bright and beautiful, a stunning showstopper of a centrepiece on any dinner table, and packed with goodness and nutrients, too. You can use any colour lentils you like – bear in mind green and brown take far longer to cook, but hold their shape and texture better and have more of a ‘meaty’ bite to them. The fennel isn’t mandatory – you can use a leek or onion instead if your budget won’t stretch to it.