Healthy Smashed Lazy Lasagna

Name: Healthy Smashed Lazy Lasagna
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion (finely chopped); 1 carrot (finely chopped); 2 sticks celery (finely chopped); 800 g mushrooms; 4 cloves garlic (finely chopped); 2 tsp dried thyme; 2 tbsp tomato puree; 1 tbsp miso paste; 250 ml red wine; 2 tins chopped tomatoes; 2 tins beluga lentils (rinsed and drained); 700 ml vegetable stock; 50 g SMUG Dairy Blended Oat & Dairy Butter; 60 g plain flour; 400 ml SMUG Dairy Blended Oat & Dairy Milk; 150 g SMUG Dairy Blended Oat & Dairy Cheddar (grated); 200 g dried lasagne sheets; salt; pepper

A healthy spin on the classic lasagna, with a few little swaps to make it lower in fat but still full of flavor.

Yield6 servings

Ingredients

Directions

1
Pre heat the oven to 180c fan. Heat the oil in a large casserole over a medium heat and add the onion, carrot and celery. Cook for 15-20 minutes until soft.
2
Blitz the mushrooms into a fine rubble using a food processor. Add to the casserole with salt and pepper. Mix well. Cook, stirring occasionally, for 8-10 minutes until mushrooms have wilted.
3
Add the garlic, thyme, tomato puree, miso, salt and pepper and wine. Mix well and simmer for 6-8 minutes it has reduced by about half.
4
Add the tomatoes, lentils and stock to the pan. Mix well. Cover and pop into the oven for about 1 ½ hours.
5
Melt the SMUG Dairy Butter in saucepan over a medium heat and add the flour. Mix well and whisk in the SMUG Dairy Milk until combined and smooth. Add the SMUG Dairy Cheese and season well.
6
Tip the ragu into a baking dish. Break in lasagne sheets. Jiggle the pasta into the ragu and bake for 15 minutes.
7
Preheat the grill to high. Pour the cheese sauce over the top and grill for around 10 minutes until golden.

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