Not only is this Christmas lasagne themed, it also happens to be a delicious vegetarian dish! This can be your main or side for your festive lunch. Tumeric lentils, caramelised leeks, a white sauce and lasagne sheets make up this tasty dish.

SERVES 6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the turmeric lentils
2 tbsp olive oil
1 onion, chopped
1 garlic clove, grated
2 carrots, grated
2 tsp ground turmeric
2 cups red lentils
3 cups vegetable stock
For the caramelised leeks
2 tbsp olive oil
1 onion, sliced
1 garlic clove, grated
3 leeks, sliced
2 tbsp chopped parsley
For the white sauce
3 cups coconut milk
2 bay leaves
⅓ cup flour
To assemble
500 g lasagne, cooked according to packet instructions
400 g baby spinach, wilted

METHOD
For the turmeric lentils
1. Heat the oil in a large pot over medium-high heat. Sauté the onion for 5 minutes, then add the garlic, carrots and turmeric. Sauté for 5 minutes, until fragrant.
2. Add the lentils and vegetable stock and gently boil for 10 minutes, until the lentils are tender. Remove from the heat, season and set aside.
For the caramelised leeks
1. Heat a pan over low-medium heat and sauté the onion until translucent.
2. Add the garlic and leeks and mix well. Cover and cook for 10 minutes.
3. Mix through the parsley, season to taste and set aside.
For the white sauce
1. Bring the coconut milk and bay leaves to a gentle boil in a large pot.
2. Add the flour and whisk continuously until the sauce thickens, about 8 minutes.
3. Remove from the heat and season to taste.
To assemble
1. Plate up your Christmas lasagne immediately before serving. Layer the lasagne sheets on individual plates with lentils, leeks, white sauce and baby spinach.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Keen for another alternative? How about this deconstructed vegetarian summer lasagne!

The post Red, green and gold vegetarian Christmas lasagne appeared first on MyKitchen.

How gorgeous is this low-carb, vegetarian baby marrow lasagne? We think it’s the perfect start to a new year! Plus, it’s budget-friendly.

SERVES 6 // COOKING TIME 1 hour, 15 min

INGREDIENTS
Olive oil
8 large baby marrows, thinly sliced lengthways
500g cottage cheese
¼ cup grated Parmesan
2 eggs, beaten
Salt and pepper
1½ cups Napoletana sauce
1½ cups grated mozzarella

METHOD
1. Preheat oven to 200°C.
2. Heat the olive oil and fry baby marrow slices in batches, until golden. Place on paper towel to drain.
3. Mix cottage cheese, Parmesan, eggs, and salt and pepper.
4. Spoon Napoletana sauce into an ovenproof dish. Add a layer of baby marrows, a layer of the cottage cheese mixture and then a layer of mozzarella. Repeat the layers until all the ingredients are used up make sure you end with mozzarella.
5. Bake for 35–40 minutes, until lasagne is golden and bubbling on top.

The post Baby marrow lasagne appeared first on MyKitchen.