Curry Lasagne


2 tbsp vegetable oil
1 medium onion, finely chopped
1 can lentils, drained and rinsed
2 cups baby spinach
¼ cup Thai red curry paste (or green is fine, too)
1 can (398 ml) coconut milk + 1 can swirled with water
Salt to taste
9 oven-ready whole grain lasagne sheets
1 packet Daiya mozzarella-style shreds (or other non-dairy cheese)


1. Pre-heat oven to 350 degrees F (175 degrees C).
2. Heat 1 tbsp oil in a large pan. Add onion; cook, stirring for about 5 minutes. Stir in lentils and spinach and stir until spinach is wilted. Set aside.
3. Add 1 tbsp oil to pan and heat curry paste, stirring until fragrant. Stir in coconut milk and then swirl water in can, adding a full can of water to pan. Stir until combined. Season with salt.
4. Place three lasagne sheets over base of greased ovenproof dish (8-cup capacity). Ladle 2/3 cup curry sauce over noodles, then spread on half the lentil mixture; top with three more lasagne sheets. Add another 2/3 cup curry sauce and remaining mixture; top with last three sheets. Ladle last 2/3 cup curry sauce on top and cover with tin foil.
5. Cook in oven for about 30 minutes. Remove tin foil and sprinkle top with Daiya cheese. Cook for another 10 minutes.
6. Let stand for 15 minutes before cutting.