I have wanted to try this Vegetarian Lasagna recipe since I saw it on the Green Kitchen Stories website, my favourite healthy & vegetarian recipe blog. I made it with a personal twist (including more mushrooms and more spice), and as all recipes found on the Green Kitchen Stories, you are never disappointed, including for those who are not vegetarian at all! The idea in this recipe is to replace classic lasagna sheet with thin celeriac slices, and to substitute meat in the tomato sauce with lentils. The final result is… impressive!
Serves 3 / 4 – Time: 2h00
Preheat the oven to 175°C.
Tomato & Lentil Sauce
- 1 onion
- 2 garlic cloves
- 1/4 tsp chili flakes
- 700g chopped tomatoes
- 70 ml lentils (any style & colour)
- 125 ml water
- 1 stock cube
- Olive oil
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. Cover with a lid and let simmer for about 45 minutes, until the lentils are soft and the sauce is quite ‘dry’. Season to taste. The key in this recipe is to season and add enough spice to give the dish a good depth and taste.
Mushroom & Spinach Filling
- 1 garlic clove
- 2 handfulls of mushrooms (fresh, frozen or canned)
- 125 g fresh or frozen spinach
- Olive oil
Wash (if fresh) and slice the mushrooms into large pieces. Heat oil and garlic in a skillet on medium-high heat, add mushrooms for a couple of minutes until browned on one side. Now add spinach for a few minutes then set aside.
- 1/2 celeriac root
Rinse and peel your celeriac. Slice it in very thin slices, best and easiest done with a mandolin slicer (3 mm slices).
Assembling & Baking the Lasagna
- 10 cherry tomatoes
- 1 handfull of grated cheese
Cover a high oven proof dish with baking paper. Cover it with a thin layer of celeriac slices. Add a layer of half of the tomato & lentil sauce and cover with another layer of celeriac slices. Add a layer of mushrooms + spinach and a layer of celeriac slices. Add a layer of the remaining tomato & lentil sauce and arrange the cherry tomatoes cut into halves on top to cover the tomato sauce. Cover with some grated cheese and sprinkle with some rosemary. Place the dish in the oven and bake for 45-50 minutes. Enjoy!