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Jack Monroe's veggie lasagne
Fruit and vegetables
1
onion
, roughly chopped (or handful frozen chopped
onions
)
6
garlic
cloves, finely chopped
400g/14oz
mushrooms
, roughly chopped
100g/3½oz
spinach
, kale or other green vegetables, roughly chopped
Tins, packets and jars
150g/5½oz dried green or red lentils, rinsed well under running water
400g tin
chopped tomatoes
1 tbsp
gravy
granules
1 packet dried
lasagne sheets
(around 12 standard sheets), egg-free if required
½ tsp
mustard
(wholegrain, French, English)
Cooking ingredients
drizzle
oil
1 tsp dried
herbs
salt and freshly ground
black pepper
1 tbsp
oil
(or butter)
1 tbsp
flour
(plain or self-raising)
1 tbsp
breadcrumbs
Dairy, eggs and chilled
200ml/7fl oz
milk
(vegan, if required)
Cheddar
cheese, for grating (optional)
Other
100ml/3½fl oz
red wine
or brewed black tea
Back to recipe
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