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Chickpea and lentil lasagna

Chickpea and lentil lasagna,
Chickpea and lentil lasagna

3T extra virgin olive oil
1 Red onion, roughly chopped
Salt to taste
5 garlic cloves, finely chopped
1t smoked chilli flakes
1 Red pepper, finely diced
1 Celery stalk, finely diced (leaves included)
1 Carrot, finely diced
1kg Organic all shapes and sizes marrow, half diced into small cubes and the other half cut into thin ribbons
1 stalk of rosemary, leaves finely diced
2 fresh bay leaves
2t ground cumin
2t paprika
2t smoked paprika
2 cups tomato passata
2T brown sugar
Freshly ground black pepper to taste
1 cup dried chickpeas (hydrated overnight)
200g baby spinach
250g Egg lasagna sheets, blanched
For the topping:
1 cup mascarpone cheese
2 free range eggs
Salt and freshly ground black pepper
Heat the oil over a low heat before adding the chopped onion with some salt to help it caramelize. Slowly cook the onions until browned and completely soft, this should take about 20 minutes.
Add the garlic, chilli flakes, red pepper, celery, carrots and the chopped marrow and cook over a medium heat until the veggies have cooked down. Add the herbs and spices before stirring through. Pour in the passata and sweeten with the brown sugar.
Season with extra salt and freshly ground black to taste and let it slowly cook to intensify the flavours. After about 20 minutes of cooking add the soaked chickpeas and dried lentils and cook for another 30 minutes over a low heat., adding the spinach in the last 10 minutes of cooking.
Once its finished cooking begin layering an oven proof dish with some of the cooked sauce, a layer of the marrow ribbons more of the sauce and the blanched lasagna sheet. Continue the process until the sauce is done or until the dish is almost full.
Combine the mascarpone and egg before drizzling over the dish.
Place in an oven preheated to 180C to cook for 30 minutes or until the topping is caramelized with a few crunchy pieces of pasta. 

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