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Puy Sagne Recipe

Ingredients

How to make it

  • Heat a teaspoon of olive oil in a large pan and tip in the onion, carrot, mushrooms and zucchini.
  • Cook on a medium heat until they start to turn soft.
  • Add the garlic and lentils and cook one minute.
  • Pour in the spinach, stock, tomatoes, tomato paste, bay leaves and oregano.
  • Bring up to the boil and simmer for 45 minutes.
  • Pre-heat the oven to 350F
  • Pour milk into a pan at medium heat.
  • Mix the cornstarch with a little bit of water and add it to the milk.
  • Heat it all up slowly, stirring often, until it thickens.
  • Stir in the nutritional yeast.
  • Now lay 1 layer of lasagne on the bottom of your dish.
  • Ladle on about a third of the lentil and vegetable mixture, and spread it out to cover the base.
  • Pour over about a third of the white sauce, and another layer of lasagne sheets.
  • Repeat twice, finishing with a layer of white sauce.
  • Bake half an hour, or until hot and slightly toasted.

Reviews & Comments 1

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  • jo_jo_ba 16 years ago
    Amount Per Serving
    Calories: 400.0
    Total Fat: 2.0 g
    Cholesterol: 1.6 mg
    Sodium: 752.0 mg
    Total Carbs: 84.4 g
    Dietary Fiber: 14.5 g
    Protein: 18.2 g
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