Winter Layered Lentil & Squash Bake
This Winter Layered Lentil & Squash Bake is similar to a lasagne dish with its tasty layers of smokey Puy lentils with harissa and mushrooms, roast squash topped with a gooey ‘cheesy’ sauce. Perfect for cosy Sunday lunches or a festive feast.
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Total Time: 1 hours
Prep Time: 30 minutes
Cook Time: 1hr 30 minutes
Servings: 4
Total Time: 1 hours
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.125 0.125 large squash, sliced lengthwise into thin slices
- 0.25 0.25 Tbsp olive oil
- sea salt
- For the lentils;
- 0.25 0.25 large white onion, chopped
- 0.5 0.5 Tbsp olive oil
- 1 1 cloves garlic, sliced
- 0.25 0.25 tsp smoked paprika
- 43.75 43.75 g mushrooms, finely chopped
- 0.5 0.5 tomatoes, chopped
- 0.25 0.25 Tbsp rose Harissa
- 0.5 0.5 sun dried tomatoes, chopped
- 0.25 0.25 tsp tamari
- 0.25 0.25 Tbsp vegan Worcester sauce
- 37.5 37.5 g dark green French or puy Lentils rinsed
- 187.5 187.5 ml water
- 0.125 0.125 tsp sea salt
- twist of black pepper
- 0.25 0.25 Tbsp extra virgin olive oil
- 0.5 0.5 Tbsp fresh thyme
- For the Cheesy Béchamel sauce;
- 0.25 0.25 Tbsp vegan butter
- 0.5 0.5 Tbsp plain flour
- 62.5 62.5 ml almond milk
- 0.75 0.75 Tbsp nutritional yeast
- big pinch of sea salt
- twist of black pepper
Method
For the roast veg;
- Preheat your oven to 180c
- Place the veg on a baking tray and coat in olive oil, salt and pepper.
- Bake for 45- 60 minutes or until cooked. Keep your eye on them as they will cook at varying times.
- Set aside
To make the lentils;
- Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more then add the paprika.
- Next add the sundried tomatoes, tomatoes, Worcester sauce, mushrooms, tamari & Harrisa – stir to combine and allow everything to soften.
- Now add the lentils and water. Bring to the boil then cook on a low heat for 40 minutes.
- Season with black pepper & salt to the pan and simmer for a further minute.
- Turn off the heat and stir the fresh thyme & olive oil.
- To make the Cheesy Béchamel sauce – Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
- Next add the almond milk and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form. Now season well and remove from the heat.
To make the bake;
- Layer the lentils, then the squash, more lentils then top with the cheese sauce.
- Bake for 25 minutes on 180c.
- Remove from the oven and if desired, pop under the grill to brown the top a little.
Planning your Christmas dinner menu?
Make planning a delicious feast simple with our handy guide to the best vegan Christmas recipes
