Puy Sagne
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 400.0
- Total Fat: 2.0 g
- Cholesterol: 1.6 mg
- Sodium: 752.0 mg
- Total Carbs: 84.4 g
- Dietary Fiber: 14.5 g
- Protein: 18.2 g
View full nutritional breakdown of Puy Sagne calories by ingredient
Introduction
This meal is lush - puy lentils have a lovely earthy flavour and keep their texture well. The ingredients list isn’t strict - if you’ve any vegetable lying around, chop them up and chuck them in. It all adds to the taste! This meal is lush - puy lentils have a lovely earthy flavour and keep their texture well. The ingredients list isn’t strict - if you’ve any vegetable lying around, chop them up and chuck them in. It all adds to the taste!Number of Servings: 6
Ingredients
-
2 carrots, chopped
1 onion, diced
1 cup mushrooms, chopped
1 zucchini, thinly sliced
4 cloves garlic, chopped finely
1 cup puy lentils
2 cups baby spinach leaves
28oz tin diced tomatoes
½ tin tomato paste
2 cups vegetable stock
2 bay leaves
1 tbsp oregano
1 tsp crushed red pepper flakes
1 package whole wheat lasagne sheets, cooked and drained
2 cups fat-free soy milk
1 tablespoon cornstarch
2 tsp cold water
2 tbsp nutritional yeast
Directions
Heat a teaspoon of olive oil in a large pan and tip in the onion, carrot, mushrooms and zucchini.
Cook on a medium heat until they start to turn soft.
Add the garlic and lentils and cook one minute.
Pour in the spinach, stock, tomatoes, tomato paste, bay leaves and oregano.
Bring up to the boil and simmer for 45 minutes.
Pre-heat the oven to 350F
Pour milk into a pan at medium heat.
Mix the cornstarch with a little bit of water and add it to the milk.
Heat it all up slowly, stirring often, until it thickens.
Stir in the nutritional yeast.
Now lay 1 layer of lasagne on the bottom of your dish.
Ladle on about a third of the lentil and vegetable mixture, and spread it out to cover the base.
Pour over about a third of the white sauce, and another layer of lasagne sheets.
Repeat twice, finishing with a layer of white sauce.
Bake half an hour, or until hot and slightly toasted.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Cook on a medium heat until they start to turn soft.
Add the garlic and lentils and cook one minute.
Pour in the spinach, stock, tomatoes, tomato paste, bay leaves and oregano.
Bring up to the boil and simmer for 45 minutes.
Pre-heat the oven to 350F
Pour milk into a pan at medium heat.
Mix the cornstarch with a little bit of water and add it to the milk.
Heat it all up slowly, stirring often, until it thickens.
Stir in the nutritional yeast.
Now lay 1 layer of lasagne on the bottom of your dish.
Ladle on about a third of the lentil and vegetable mixture, and spread it out to cover the base.
Pour over about a third of the white sauce, and another layer of lasagne sheets.
Repeat twice, finishing with a layer of white sauce.
Bake half an hour, or until hot and slightly toasted.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.