Lentil Lasagne with Braised Fennel

Ingredients by component

Lentil lasagne

• 250 g egg-free lasagne sheets
• 450 g cooked brown lentils
• 650 g tomato passata
• 150 g onion
• 150 g carrots
• 30 ml olive oil
• 50 g plain wheat flour
• 650 ml unsweetened soy milk
• 20 g nutritional yeast
• 5 g salt

Lemon-braised fennel

• 700 g fennel bulbs
• 20 ml olive oil
• 150 ml unsalted vegetable stock
• 15 ml lemon juice
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Lentil lasagne: Sauté onion and grated carrot in half the oil for 8 minutes. Add lentils, passata and half the salt and simmer for 20 minutes.
3. Lentil lasagne: For the béchamel, stir remaining oil with flour for one minute. Gradually whisk in soy milk, simmer 6–8 minutes and add nutritional yeast and remaining salt.
4. Lentil lasagne: Layer sauce, pasta and béchamel in a 20 × 30 cm dish, ending with béchamel. Precook sheets if required by their packet.
5. Lentil lasagne: Bake covered at 190°C for 30 minutes, then uncovered for 15–20 minutes. Rest 15 minutes before cutting.
6. Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.
7. Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.