Home Recipes Vegan Courgette & Mushroom Lasagna

Vegan Courgette & Mushroom Lasagna


Easy low-cal dinner under 450 calories

Prep time 10 mins
Cooking time 1 hour
Serves 6


High fibre
Low salt



» 3tbsp light olive oil
» 225g chestnut mushrooms, thickly sliced
» 1 medium onion, chopped
» 1 celery stick, finely diced
» 1 medium carrot, diced
» 3 garlic cloves, crushed
» 200g puy lentils, rinsed
» 1tsp fennel seeds
» ¼tsp cayenne pepper
» ½ltr vegetable stock
» 400g tin chopped tomatoes
» Handful of parsley leaves, finely chopped
» 4 large courgettes, cut into long slices 5mm thick
» 225ml coconut cream
» 1tbsp tahini paste
» 1 garlic clove, crushed
» Squeeze of lemon juice
» 150g cherry tomatoes
» 1tbsp mixed seeds



1 Heat 1tbsp oil in a frying pan on a medium heat. Cook the mushrooms
for a few mins, discard any excess water and set aside.

2 Pour 1tbsp oil into the pan and heat. Cook the onion, celery, carrot and garlic for 5 mins.

3 Add the lentils, fennel seeds, cayenne, stock and tinned tomatoes. Bring to the boil, then partially cover.

4 Simmer for 15 mins. Stir in the mushrooms and parsley and season.

5 Brush the courgettes with the remaining oil, and char for 1 min on each side in a heated griddle pan.

6 Whisk the coconut cream, tahini, garlic and lemon juice until smooth and thick. Season.

7 Heat the oven to 180°C, Gas 4. Add ⅓ of the lentil mixture to a dish, top with ⅓ of the courgettes, then a drizzle of the coconut mixture (reserving enough to cover the top). Repeat to make 2 more layers. Bake for 35-45 mins. Add the cherry tomatoes and seeds on top for the last 10 mins.



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