RECIPE

Mushroom, Zucchini and Lentil Ragu Lasagna

Name: Mushroom, Zucchini and Lentil Ragu Lasagna
Cook time: 2 h
Yield: 8

Recipe Created For

Round Dutch Oven

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

Olive oil
4 cloves garlic, sliced
3 x 400ml cans of crushed tomatoes
Salt and pepper, to taste
10g fresh basil
2 x 400g canned lentils, drained and rinsed
6 – 8 portabello, sliced lengthways
2 celeriac bulbs, peeled and thinly sliced
Vegan cashew nut cheese, sliced
150g cherry tomatoes, halved
500g small zucchini, sliced lengthways

Did someone order a plant-based, veggie-packed lasagna? Our Mushroom, Zucchini and Lentil Ragu Lasagna has you covered. This recipe is the perfect vegan, low carb alternative to lasagna as you know it and could just feature at your next holiday dinner table. Combining layers of celeriac, zucchini, and portobello mushrooms to replace classic lasagna noodles, this dish will not be lacking in flavour.

The Round Dutch Oven is all you’ll need to start revolutionizing traditional lasagna recipes. Featuring tall, enamelled cast iron walls, this versatile piece of cookware offers a generous cooking area to layer this vegan delight. The Round Dutch Oven will ensure each layer of this vegan lasagna is cooked completely through, providing superior heat retention and even heat distribution. The lentil tomato ragu sauce can also be simmered to perfection in this multi-purpose pot!

Be sure to top this lasagna with vegan cashew nut cheese to give this dish its classic cheese flavour, albeit with a modern vegan twist. Our Mushroom, Zucchini, Lentil, and Ragu Lasagna can be entirely prepared and served in your Dutch Oven, making it a delightful one-pot vegan meal for the whole family to enjoy, serving up to eight delicious portions. Here are all the ingredients you’ll need along with the steps to follow!

INGREDIENTS

Olive oil
4 cloves garlic, sliced
3 x 400ml cans of crushed tomatoes
Salt and pepper, to taste
10g fresh basil
2 x 400g canned lentils, drained and rinsed
6 – 8 portabello, sliced lengthways
2 celeriac bulbs, peeled and thinly sliced
Vegan cashew nut cheese, sliced
150g cherry tomatoes, halved
500g small zucchini, sliced lengthways

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 180°C.

Heat olive oil in a Round French Oven over a medium heat. Add the garlic to simmer until fragrant before adding the canned tomatoes, seasoning and basil. Simmer for 10 minutes. Stir in the drained lentils and remove most of the sauce. Keep aside.

Start to build the layers of lasagna from the bottom of the French Oven up. Top the lentil ragu with a layer of sliced celeriac, then lentil ragu, sliced zucchini, lentil ragu, mushrooms, and repeat until the dish is full.

Bake for 45 minutes until golden brown and the sauce is bubbling. Top with slices of vegan cashew nut cheese, halved cherry tomatoes and zucchini ribbons for the last 10 minutes before serving.