Spicy Mushroom and Lentil Lasagna
This recipe was inspired by the Spicy Mushroom Lasagna developed by Ixta Belfrage and Ottolenghi for the book 'Flavour.' We've given it the Doctor's K... Read more This recipe was inspired by the Spicy Mushroom Lasagna developed by Ixta Belfrage and Ottolenghi for the book 'Flavour.' We've given it the Doctor's Kitchen twist by making preparation a little faster and of course, adding more vegetables - puy lentils and spinach. We served this to friends and family at our studio soft launch and it got rave reviews - we think you'll love it too. This recipe was inspired by the Spicy Mushroom Lasagna developed by Ixta Belfrage and Ottolenghi for the book 'Flavour.' We've given it the Doctor's Kitchen twist by making preparation a little faster and of course, adding more vegetables - puy lentils and spinach. We served this to friends and family at our studio soft launch and it got rave reviews - we think you'll love it too.
Plantpoints
protein
fibre
spices
Plantpoints
protein
fibre
spices
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 190°C/170°C fan.
Place a large heavy-bottomed saucepan over medium-high heat. Add the olive oil and onion with a sprinkle of salt. Cook, stirring often, for 4-5 minutes, until softened and reduced.
Add the mushrooms and cook, stirring often, for 10-12 minutes, until reduced and darkened. Allow all of the liquid from the mushrooms to evaporate before proceeding to the next step.
Add the garlic, paprika, chilli flakes, miso and tomato puree and cook, stirring occasionally, for 2-3 minutes, until darkened and fragrant.
Add the tomato passata and cook for a further 10-12 minutes, until darkened and reduced.
Add the lentils, spinach and most of the basil. Cook for 1-2 minutes, just until the greens have wilted. Reserve a few leaves of basil for garnish.
Assemble the lasagna. Layer ¼ of the lentil mixture and dot with cottage cheese. The cheese will melt as it bakes, so there is no need to spread it out, just evenly space it out.
Sprinkle with mozzarella and parmesan. Top with lasagne sheets and repeat twice more. Finish with a final layer of lentils, mozzarella cheese and parmesan.
Place into the preheated oven and bake for 30-35 minutes, until golden brown and bubbling. Allow to cool for 5-7 minutes before slicing.
User comments (50)
Great tasty recipe - hadn’t planned to cook this so used double lentils and one pack of mushrooms - delicious!
Very good and satisfying lasagne. Despite my love of the original version (Ottolenghi/Belfrage) this was a success too - highly recommend. Remember to let the mushroom liquid evaporate, to get a rather dry mush before adding spices and tomatoes.
Delicious. Takes a bit longer as noted by folks, but time to prep next step while previous step cooks. Was a hit with family and no one missed any meat!
Very nice
Like others took longer to prepare than the recipe said. But it’s was very tasty and definitely a keeper
Perfect!! So flavoursome. Maybe need to find a way to make it less dry but will definitely cook this again!
Share this for celebration with other friends, very tasty
This recipe is very good indeed with a good flavour from the mushrooms. I used 2 tins of lentils and frozen spinach and it made a rich thick filling. I also used ricotta instead of cottage cheese and thought it worked well. The lasagna really held its shape when serving too. 5 stars from my family.
It took indeed a little longer than the recipe said, but I made it for the first time and.......will certainly make it again. Than I make alot more and freeze it. It maybe took a little longer, but time well invested.
This is a good base recipe but it definitely take longer than billed! I think that without chilli it’s a little bland. The cheese ( ricotta) between layers does not melt which makes it a little blobby and uneven. I think next time I would make it wider rather than deeper as the filling is liquidy. I will make it again.
Really tasty. Definitely will make it again. I did cook the mushrooms for longer and used tin toms rather than passata as only cooking this for 3. I also cooked this for longer to concentrate flavours more. Loved it.
This is keeper, we are not vegetarian but with this recipe we did not miss the meat. A great way to increase our plant consumption.
delicious and reheats super well!! does take longer than 20 mins including the chopping
Great recipe, would leave more time for the mushrooms than the 10 -12 mins suggested (possibly 20 mins), I also used fresh pasta sheets as couldn’t find wholewheat and it worked well. Served with salad and fresh tomatoes - delicious and will make again.
Lots of chopping but delicious!
I have done this twice - I used a good processor to chop the vege to save time. It takes a while to cook down the mushrooms but it is so worth it!
Didn’t have brown lentils so used green and it was lovely
Remove the chili flakes, no need for them
Delicious! I omitted the chilli because some people in the family can’t eat spicy foods but it still tastes great. I also tried a version where I swapped the mushroom with kangaroo mince. This also worked well with the seasoning in the same proportions
Delicious. Great depth of flavour we really enjoyed it. Perfect as cook once eat twice.
Delicious, would make again. Added some red wine with the passata. Looks like a lot of mushrooms but they reduce down considerably.
Delicious. Will definitely become a weekly favourite.
I’ve made this a couple of times now and really rate it. Delicious!
Takes a while to prepare but it’s worth it.
Really nice recipe.. I would add more garlic and more miso next time.. I would probably use ricotta and cottage cheese next time too.
Love this recipe so tasty, takes longer to make than I thought but worth it.
Delicious even without the miso paste and basil which I didn’t have in the house.
Absolutely delicious!
Absolutely delicious and very close to the Ottolenghi version. Time consuming to prepare but totally worth it. It's annoying when the prep time that's given is based on all the ingredients being already chopped and prepared. From scratch it took me closer to 90 mins than 20!
Takes a little longer but definitely worth it! I find myself salivating when I know I'm coming home to this for dinner. It's a regular for our household meal plan.
Absolutely delicious and will be making it again. The prep took a lot longer than it states, but we'll worth it.
Pleasantly surprised by this. I didn’t chilli flakes. I did use chilli powder but couldn’t really taste it so definitely need to add more. I didn’t have enough “white sauce” to cover the top layer which resulted in a crispy lasagne sheet on top. Next time I will blend the cottage cheese (which doesn’t melt despite was the recipe says) with the Parmesan to create a white sauce. Will definitely make again. Paired well with homemade flatbreads. I think adding some Italian herbs would be nice
Gorgeous
Give the weight of dry lentils, if your using dry instead of already cooked
Very tasty, surprisingly light. A favourite
Very tasty. Shall cook again. Will serve with a green salad.
Amazing recipe! This is the second time I’ve cooked it for 4. I would say it takes about 45 mins to prep all the ingredients and cook them - including the lentils, so it does require a bit of time, but totally worth it!
Good tasty recipe.
Fabulous! Will definitely be on rotation here.
Amazing lasagna
Rated better on day 2
Lovely flavours and enjoyed by all. Easy to cook too!
Soooooo good! Freezes well too & gives 6 generous portions
nice balance of nutty flavour and texture
Lovely recipe, thank you. Very tasty
Took a while as large quantity but so tasty. Will do again. Bonus, two healthy lunches for work 🤗
As soon as my wife tasted this she said, oohhh this is tasty! Which it is and I will be doing it again as it’s easier than a regular lasagne and I prefer it.
Thank you
Yummy!!
Think this lacked substance. The garlic seemed to over power anything else. Probably won’t repeat.
Great recipe but misleading timing. It takes WAY longer than 20 minutes to prep. Just cleaning all the mushrooms takes quite a long time. I think it took me 40 mins. If I had a food processor perhaps it would have been 30. Also I took it out of the oven ten mins before the time you suggested as it was getting VERY crispy on top and it was perfect.