We have teamed up with Alpro for some tasty recipes to help with your eating healthy goals.Alpro Recipes
Pre heat the oven to 180ºc fan, 190ºc conventional, gas 5
Heat the oil in a large saucepan and cook the onion & red pepper over a medium heat for 5-7 minutes, then add the garlic and curry powder/paste cooking for a further 30 seconds.
Add the tomatoes, lentils and stock cube and bring to the boil. Reduce the heat, cover with a lid and simmer on a medium heat for 5 minutes.
To make the Sauce; Pour the oil into a small saucepan and stir in the flour, place over a medium heat and add the Alpro drink a little at a time, beating well with each addition to prevent lumps. Bring to the boil , add the nutmeg (if using) & season to taste. Stir in half the grated cheese.
Leave to cool slightly then stir in the Alpro alternative to yogurt
To put the lasagne together; Lightly oil the base of an ovenproof 34 x 25cm dish and lay 4 sheets of dried lasagne across the base.
Spoon over half the spicy lentil mixture and top with the spinach and leeks
Cover with the other 4 sheets of lasagne and spoon over the remaining spicy lentil mixture, top with the mushrooms and pour the cheese sauce evenly over the top
Sprinkle with remaining cheese and bake in the oven 1 hour. If the top becomes too brown, cover with baking parchment. Delicious served with a fresh salad or garlic bread