Tuesday, 4 April 2017

Spicy Lentil Lasagna

Need to put some of my recipes somewhere as the scrappy bits of paper I have them written on aren't looking so great and hopefully they should be easier for me to find on here rather than rummaging round in cupboards and I actually remembered to take photos while cooking this time.  
This isn't a food blog and I'm not an exceptional cook, it's more for my benefit, so if you do decide to try it and want to alter anything or whatever to suit your own tastes please do.  This lasagna is only slightly spicy more warming really.  I used a medium sized dish for us and then a separate smaller one for my eldest to take back with him, he's moved out but still appreciates any food going his way and his washing doing ;0)

Spicy Lentil Lasagna


  • Onion
  • 2 sticks Celery
  • 3 cloves Garlic
  • Olive Oil
  • 1 tsp Cayenne Pepper
  • 3 tsp Garam Masala
  • 1 tbsp Mustard powder
  • 12 oz Red Lentils
  • 1 3/4 pt Stock
  • can chopped Tomatoes
  • 2 tbsp Tomato Puree
  • Coriander
  • Lasagna sheets
  • 2 eggs
  • 1/2 pt natural Yogurt
  • 4 oz Cheddar Cheese


Chop onion, celery and garlic, fry in olive oil for 5 mins until softened.

Add mustard and spices, cook 1 min.

Stir in lentils.

Add stock, tomatoes, tomato puree and seasonings, black pepper.  
Bring to slow boil, cover and simmer for 1/4 hour.

Oven gas 6 or 200 C

Layer lentils and lasagna, ending with lentils.

Beat eggs with yogurt and grated cheese.

Spread yogurt mixture on top of lasagna, sprinkle with more grated cheese.

Cook for approx 35 mins, until golden brown on top.

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