Mexican Lentil Lasagna

Goodness. Some recipes are good. Some you’re quite pleased with. And others – others take you completely by surprise.  This is one of them. When I was invited to play with eat.art’s New Mexican Fiesta spice mix, this was the first recipe that I wanted to try with it. A new take on the dish, with a spicy lentil mix instead of beef mince, topped with salsa and sour cream, it was even better than I expected.  Reminiscent of nachos, but with pasta, it’s comforting, spicy, fresh, zingy and all-together fantastic. I’ve made this twice – once with lasagna sheets and the second time baked with penne-style pasta. Both fantastic.
#91

Serves 6 – 8

Ingredients:

  • Cup cooked or tinned lentils
  • Tins chopped tomatoes
  • ¼ cup diced red onion
  • Cloves fresh garlic, finely chopped
  • 2 carrots, coarsely grated
  • 1 tbsp olive oil
  • 2 – 4 tbsp art Mexican Fiesta Spice Mix
  • 2 tbsp sugar, to taste
  • 6 sheets dried lasagna pasta

For the white sauce:

  • 1 tbsp butter
  • 1 tbsp cake flour
  • 650ml full cream milk
  • Salt and pepper to taste
  • 2 cups mature cheddar
  • 1 cup mature cheddar to top

For the salsa:

  • Handful cherry tomatoes, quartered
  • Juice from 1 lime
  • Handful fresh coriander leaves
  • 1 large spring onion, finely sliced
  • ¼ cup diced cucumber

Sour cream to serve

#91.1

Method:

Preheat your oven to 180°C. Place a pot on a medium-high heat, add the olive oil, onion and garlic and fry until starting to soften but not yet golden. Add the carrots and fry until softening and garlic and onion is golden. Add the tomatoes, lentils and eat.art spice mix. Reduce heat to medium and allow to simmer until slightly reduced. Add sugar to taste.

To make the cheese sauce, melt the butter in a saucepan over a medium-high heat. Add the flour and stir with wooden spoon, off the heat. Add ¼ cup of milk slowly, stirring all the time with the wooden spoon, until it forms a thick paste. Add the rest of the milk, salt and pepper and return to the heat. Whisk while bringing to a boil. Reduce to a medium heat and whisk in 2 cups of cheese until melted and thick.

To assemble the lasagna, smear a thin layer of the lentil mixture on the bottom of a large rectangular baking dish. Top with a layer of lasagna pasta, then a layer of the cheese sauce. Continue until all ingredients are used, finally topping with a layer of cheese sauce. Sprinkle with the remaining cup of cheese and bake for approximately 40 minutes until cooked through and golden. Mix all ingredients for the salsa together in a small bowl. Serve lasagna topped with the salsa and a dollop of sour cream.

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