Lentil Lasagne

Preheat the oven to 400°F fan (about 350°F conventional).

Bring a large pot of water to a boil, add the spinach and blanch for 30 seconds, then immediately transfer to an ice‑water bath. Drain well and squeeze out excess moisture.

In a blender, combine the blanched spinach, basil, parsley, lemon juice, 1 clove garlic, 150 ml vegetable stock, and the vegetarian hard cheese. Blend until a smooth green sauce forms. Season with salt and black pepper to taste.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely sliced leeks, cover, and sauté for 10 minutes until softened.

Add the chestnut mushrooms to the skillet and continue cooking, stirring occasionally, until they turn dark brown.

Stir in the remaining 4 cloves garlic, a pinch of salt, black pepper, 1 tsp dried thyme, and ½ tsp chilli flakes. Cook for 1 minute to release aromatics.

Add the dried red lentils, drained cannellini beans, and 400 ml vegetable stock. Bring to a gentle simmer, then reduce heat and cook for 20 minutes, stirring occasionally, until the mixture thickens. Adjust seasoning with salt and pepper.

In a bowl, whisk together the Greek yoghurt, eggs, cornflour, a pinch of salt, black pepper, and a generous grating of nutmeg until smooth.

Assemble the lasagne in a greased baking dish: start with a thin layer of the green sauce, place a layer of dried lasagne sheets, spread a portion of the lentil‑mushroom filling, then repeat the layers, ending with a final layer of green sauce and lasagne sheets.

Spread the yoghurt mixture evenly over the top layer and sprinkle the remaining vegetarian hard cheese.

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden and bubbling.

Allow the lasagne to rest for 5‑10 minutes before slicing and serving.