Smoky Lentil And Butterbean Lasagne

Comfort food at its finest. A one pot ‘cheat’s lasagne where the lasagne sheets are crushed and added to cook on top. This is perfect when you’re craving a hearty meal but can’t dedicate the hour prep work with it.

The PEAT’d sauce that works best with this is the Original. The smoky flavour does all the talking without overpowering the Italian herbs that come through. We’re not trying to reinvent the wheel with this recipe, but make a delicious alternative to a classic.

Serves:

25 mins

Ingredients

2 shallots sliced
2 large cloves garlic finely chopped
400g jarred butterbeans
200g tinned cooked lentils
1 bell pepper
305g PEAT’d Original Sauce
1 tbsp mixed Italian herbs
350 g white sauce / bechamel sauce
10g fresh basil
4 tbsp nutritional yeast
4-5 lasagne sheets roughly broken up
Salt and pepper to taste

Method

Step 1

Start by chopping the shallots, garlic and peppers then pop into a large pot with a drizzle of olive oil, fry off for around 5 minutes.

Step 2

Add in the mixed Italian herbs, butter beans and tinned (drained) lentils, mix together before stirring in the PEAT’d Original Sauce, mix together adding a pinch of salt.

Step 3

After around 5 minutes of cooking, spoon on the white sauce followed by the broken up lasagne sheets and submerge so they are coated in the sauce, add the nutritional yeast on top, pop the lid on the pot and leave to simmer for around 18-20 minutes or until the lasagne sheets are cooked