Hearty Cabbage & Walnut Lasagne
FOOD + DRINK
NEW YEAR HEALTH KICK
Hearty Cabbage & Walnut Lasagne
Recipe by: Romy London, romylondonuk. com
Indulge in the ultimate comfort food with this vegan cabbage and lentil lasagne! Packed with zesty lemon, fiery chilli flakes and gooey vegan mozzarella, every bite is a flavour explosion waiting to happen.
Serves: 4-6 Prep time: 15 minutes Cooking time: 50 minutes
Ingredients:
• 1 large savoy cabbage, finely shredded
• 2 tbsp extra virgin olive oil
• Salt and black pepper, to taste
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp chilli flakes
• 50g walnuts, chopped
• 2 tbsp capers
• 2x 400g chopped tomatoes
• 1 tin lentils, drained and rinsed
• 1 large handful of fresh basil leaves
• 250g dried lasagne sheets
• 250g vegan mozzarella cheese
• 50g vegan Parmesan
• 2 tbsp breadcrumbs
Method:
1. Preheat the oven to 200 ° C( 180 ° C fan).
2. Heat half of the oil in a large frying pan and add the shredded cabbage. Season with salt and pepper, and sauté the shredded savoy until wilted. Stir in the lemon zest and set aside.
3. In the same frying pan, heat the remaining olive oil over medium heat and add the minced garlic. Once fragrant, add chilli flakes and chopped walnuts and cook while stirring regularly until the edges are lightly caramelised.
4. Add in the capers and pour in two tins of chopped tomatoes. Close with a lid and let the sauce simmer for 5 minutes while you pre-cook your lasagne sheets.
5. Before you remove the sauce from the hob, stir in the drained lentils and the torn basil leaves, then season to taste with salt and pepper.
6. To layer your lasagne, use a greased 20 x 30cm ovenproof dish and spoon a quarter of the tomato mixture into the dish. Scatter over a small part of the vegan mozzarella then cover with lasagne sheets. Add a layer of the sautéd cabbage and repeat for another two layers.
7. Finish with a final layer of the tomato mixture, then scatter over a generous serving of vegan mozzarella and sprinkle with vegan Parmesan and breadcrumbs.
8. Bake for 30- 40 minutes until the vegan mozzarella is golden, then slice and dish up hot.
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