I have SO much thyme in my garden at the moment and even though it is just one of many ingredients in this totally divine Mushroom and Lentil Lasagne, it was what ultimately inspired this dish. I’m constantly experimenting on delicious ways to win over my meat loving family and this is our latest vegetarian favourite so I thought I’d better share it.
For about 20 years of my life I was a vegetarian, many of those years I was a student also so legumes, being a cheap, healthy source of protein, were my go to. Various types of vegetarian bolognese type dishes were staples for me back than- the base ingredients were similar, always a legume of some kind + vegetables + tomatoes + various herbs and spices depending upon what I felt like.
So in creating my latest vegetarian lasagne, I returned to my tried and tested formula, balancing the flavours of thyme and vegetables until it was perfect – and now it is, so I hope you love it as much as my family does (even the legume fussy one in our household loves this).
For a legume-free lasagne, my Pumpkin Lasagne has been a huge hit with the Well Nourished audience too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as French lentil, nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices, click HERE to take a look.
Mushroom and Lentil Lasagne (to die for)
Ingredients
- 100 g Puy (French) lentils (½ cup approx.)
- 15 ml olive oil -extra virgin (1 tbsp)
- 1 onion/s -peeled and halved
- 3 clove/s garlic -peeled and chopped
- 1 stick/s celery -roughly chopped
- 2 carrot/s -roughly chopped
- 1 zucchini/s (medium) roughly chopped
- 2 bay leaf/s -dried
- 1 bunch fresh thyme leaves - leaves picked off the stems
- 250 g mushrooms -Swiss brown or portobello
- 3 tbsp tomato paste
- 400 ml vegetable stock (or bone broth if not worried about it no longer being vegetarian)
- 400 g diced tinned tomatoes (or 6 vine ripened roma tomatoes) diced
- Sea salt and freshly ground black pepper -to taste
- 2 cups baby spinach -chopped
- 200 g dried lasagne sheets (see below for GF and GrF)
Cheese sauce (see below for a vegan version)
- 115 g cheddar cheese (1 cup) grated
- 30 g butter
- 55 g wholemeal spelt flour (½ cup)
- 500 ml milk (2 cups) of your choice (see below variations)
- Sea salt and freshly ground black pepper -to taste
Method
- Pre-heat your oven to 180℃ / 350℉ fan-forced (about 10 minutes before you are ready to bake the lasagne).
- I personally like to soak all legumes overnight in water with a splash of vinegar, so do this with the puy lentils if you like (you don't have to, but I'd recommend it).
- I used my Thermomix to do all the chopping, but you can easily use a regular food processor or grate/ finely dice all the veggies by hand. No need to wash or rinse the food processor in between each step too.
- In a food processor or thermomix chop your garlic (TMX 5 secs, speed 5) and then onion (TMX 5 secs, speed 4).
- Heat a large pan over a low heat and add the olive oil (or you can use ghee or butter if not vegan). Add the chopped garlic/onion and gently sauté whilst processing the other veggies.
- Now pop the celery, carrots and zucchini into your food processor and pulse to chop - you are looking for a course consistency so be careful not to over process (TMX use the turbo button, quick pulses until the right consistency, about 2-3 should do it look through the lid after each pulse). Alternatively grate the carrot and zucchini and finely dice the celery. Add this to the pan with the onion.
- Sauté for a few minutes with the bay leaves and thyme leaves.
- Pulse the mushrooms in the food processor until just chopped (TMX pulse 1-2 times).
- Add them to the pan with the Puy lentils, tomato paste, stock and diced tomatoes. Season, stir to combine and allow to simmer with the lid ajar, stirring occasionally, until the sauce thickens and the lentils are cooked. This will take about 30 minutes.
- Once cooked, add the chopped spinach and stir though to wilt it. Taste, adjust the seasoning if you need to (salt brings out the flavour so don't be shy). Remove from the heat and set aside.
Cheese sauce
- Grate the cheese (in the processor and set aside).
- For the Thermomix method, follow the recipe for Béchamel in your basic cookbook.
- In a medium sized pot, melt the butter over a low heat. Remove from the heat and add the flour mixing to combine.
- Return to a medium to high heat and gradually add the milk, approx. half a cup at a time mixing constantly. As it heats it will thicken, this is when you should add another half a cup of milk. Do this until all the milk is added and the sauce is thick.
- Add about a quarter of the cheese, season with sea salt and pepper to taste, and stir well (reserve the rest of the cheese for the top of the lasagne).
Assemble
- To assemble the lasagne, use a medium size baking dish (mine is 25 x 25cm), placing half of the lentil sauce in the base, top with lasagne sheets, then the remaining lentil sauce, another layer of pasta and finish with the cheese sauce and the remaining grated cheese.
- Bake for 30 - 45 minute or until the lasagne is cooked through.
Serve
- With a big green salad or steamed veggies.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
- Can also be frozen.
Variations
Gluten and grain-free
Choose gluten-free lasagne sheets and for grain free layer with thinly sliced eggplant (aubergine) or zucchini (courgette).Vegan (dairy-free) cheese sauce
Steam half a large head of cauliflower, then puree with a tablespoon of nutritional yeast, a generous pinch of sea salt and pepper and a splash of almond milk to achieve a Béchamel consistency (thick sauce). Top with grated vegan cheese.Onion and Garlic-free
Replace both with finely diced fennel sautéed with a pinch of cumin and chilli powder.All in the Thermomix
I personally used my TMX for all the preparation (chopping) and making the cheese sauce but cooked the lentil sauce in the pan as I prefer the consistency the pan produces (plus the volume of the sauce is pushing the bowl limits). But if you did want to cook it all in the TMX, I'd cook on reverse, speed 1, temp 100, 30 minutes (or until the lentils are cooked through) with the lid ajar.TIP
The lasagne can be made ahead, refrigerated and re-heated as required. It can also be portioned and frozen. You can also serve this as a pasta sauce if you can't be bothered with the few extra steps to the lasagne. Or it can also become a pasta bake (combine the sauce with pasta, top with cheese and oven bake).Enjoy! I'd love to hear how you and your family enjoyed this tasty dish. Please leave a comment and let me know what you think (star rating extra appreciated as that way this recipe will entice even more people).
Lisa says
d e l I c I o u s
Georgia Harding says
Glad you think so too Lisa. Thanks so much for your review, have a great weekend G x
Melissa says
Hi Georgia, I’m curious to know why you are a vegetarian no longer?
Georgia Harding says
Sure Melissa. After I had my first bub and had breastfed her for almost 2 yrs my health declined and I after discussing it with my Naturopath, I added a little animal based protein into my diet and felt immediately better for it. I eat according to how I feel, life is fluid as are our needs and since that time, I do occasionally eat meat. However we do enjoy a lot of meat-free meals too. G x
Melissa says
Thanks Georgia – that’s the approach I take too 🙂
Bel says
I have red lentils in the cupboard (not able to get any French ones at the moment), will these substitute in okay?
Georgia Harding says
Hi Bel, they will be okay, just a different (less) texture and nuttiness with red rather than Puy G x
Sarah says
Wow, what a delicious lasagne and my meat-loving kids also devoured it! I used konjac lasagne noodles as it was all I had on hand. I’ve made a note for next time to reduce the overall liquid if using the konjac or paleo crepes as they don’t absorb the liquid as much as traditional lasagne sheets.
Another wonderful recipe Georgia. Thanks!
Georgia Harding says
Glad you and your family enjoyed it Sarah – I don’t have a lot of experience with the konica lasagne noodles (I’ve only used the spaghetti) so great to know. Thanks also for the rating G x
Ruth Thompson says
You’ve done it again Georgie – from the moment I licked the spoon with cheese sauce and mushroom mix on it, before it had even been fully assembled, I was licking my lips! Great combination of ingredients and makes a nutritious alternative to meat lasagne! My tummy says thanks.
Georgia Harding says
Tell your tummy it’s very welcome Ruth. So thrilled you loved it as much as I do G x
Cyrina says
Absolutely delicious and even my kids gave it 5 stars. I added a bit of white wine and used tinned lentils (and forgot to put the spinach in!!). A perfect vegetarian dish!
Georgia Harding says
Hi Cyrina, thank you and your kids for the rating, thrilled you all loved it. Funny I made it last week and forgot the spinach too – still good regardless G x
Sarah says
Absolutely 10 out of 10! I would of eaten the whole thing it was that great and the cauliflower sauce…perfect! Even my hubby loved it, my 3 year old ate it all and 5 year old ate most (but he is being a tad picky at the moment). I knew i would love it but if it passes the husband and kids test then it’s a winner! We aren’t vegetarian but you couldn’t even notice the lack of meat. Delicious!
Georgia Harding says
Yaaay Sarah! So pleased it was enjoyed by all and thanks so much for taking the time to rate it (it really helps to ensure more people get to see and enjoy it too) G x
Magda says
Absolutely delicious! Gobbled down by my 3YO, 5YO and meat loving husband too!!
Georgia Harding says
Whoo hoo – love satisfying the meat lovers! Thanks for your feedback Magda G x
Nethica says
Made this tonight and it’s a keeper! Added some chilli, and lemon rind right at the end before assembling. My 7yo son ate three serves 🙂 and my 3yo daughter, who although being a reasonably non fussy eater usually takes FOREVER to eat her meal…tonight only 30mins lol! Thanks Georgia. Full marks for this one xx
Georgia Harding says
Brilliant Nethica – sounds like a hit (and love your extra bits too) G x
Cait says
Yum! Hubby didn’t even notice it was meat free til I pointed it out. Thanks for another 5 star recipe 🙂
Georgia Harding says
Yay Cait – so many people have said this (on social media) – thanks so much for the 5 stars x
Krystal B says
O.m.goodness!!! This was amazing…so much easier then it looks too!! Love your work as always do
Georgia Harding says
Thanks Krystal, thrilled you enjoyed it G x
Janet Iffinger says
Absolutely delicious. Even without a thermomix, it was easy to make. I found I only had wholemeal spelt flour so gave it a go for the cheese sauce and despite having a different colour, it worked fine.
This one will be on the repeat list.
Georgia Harding says
Brilliant Janet – glad you enjoyed it and found it simple enough. Thanks for the comment and rating too G x
katie says
Hi Georgia,
This was a fav in my house. Fussy, no mushroom eaters and it was all gone with not a grizzle and a request to make again!
Thanks
Katie
Georgia Harding says
Yay – yes it’s been so popular. Great, nourishing family food! Thanks for your comment and rating G x
Penny says
Went down a treat with my fussy 2.5 yr old! Thanks
Georgia Harding says
Ah fabulous Penny – thanks so much for your feedback and rating G x
Melissa King says
Totally delish! I would happily feed this to the masses! Going to try a dairy free version next week. Thanks Georgia!
Georgia Harding says
Thrilled you enjoyed it Melissa – yes the DF is just as good and more nourishing again with the extra veggies G x
Toni says
Hi Georgia. Finally got around to baking this one up (lasagnes are generally a bit of a pain). But this one was so worth the effort! And the kids requested a slice for breaky (fantastic choice I reakon!). I am thinking that I will fry a bit of garlic into the roux next time, and will be making a double batch as this one went way too fast! Totally yum!
Georgia Harding says
Glad you all enjoyed it Toni – I always make a double with lasagne, it makes the extra effort worthwhile I reckon.Yes excellent brekkie choice for sure. Thanks for the feedback G x
Bec says
This lasagna is amazing!!! My family loved it – I will never eat a traditional meat lasagna again (not that we eat them often anyways). I’m trying to increase our number of meat free meals – this will be cooked again & again!! Thank you ?
Georgia Harding says
Brilliant Bec, so glad you enjoyed it and I agree, it really is as good as a meat based lasagne. You’re very welcome G x
Alena Boots says
Absolutely delicious! The kids devoured it and my meat loving husband said it’s the best vegetarian meal he’s ever eaten! Thanks so much for sharing this recipe! X
Georgia Harding says
Yay – so thrilled you all loved it Alena. You’re are so very welcome G x
Jo says
Thank you so much Georgia! An absolute hit with the whole family! Totally delicious xx
Georgia Harding says
Yay and brilliant Jo – thanks so much for your feedback and including a star rating too G x
Erika says
Yummy! I’m not vegetarian and I’ve been looking for extremely tasty veggie dishes that I would love to make on a regular basis. This is totally it. I also made it for my extended family and they loved it too. Also great reheated.
Georgia Harding says
So pleased you all enjoyed it Erika and thanks for your feedback and for rating it too G x
chelsea says
another winner, we did it just with pasta and the whole family enjoyed 🙂
Georgia Harding says
Think I missed your comment sorry Chelsea. Thanks so much for your feedback and rating the recipe too G x
Karen says
My family loved this. I just put grated cheese on the top instead of making the sauce and it still tasted really good. Thanks Georgia!
Georgia Harding says
Ah brilliant – a really great short cut for sure. Thanks for your feedback and rating Karen G x
Di McGauran says
This is fantastic. My meat eating husband said best lasagne he has ever had. I have shared recipe with friend super easy. I always tweak recipes depending on my pantry so my tweak was adding soaked dried porcini mushrooms. Thank you this is a great website. I love getting your new recipe ideas.
Georgia Harding says
So pleased you (and hubby) thought so Di – I absolutely love porcini mushrooms in this too, my kind of tweak for sure. Thanks so much for your feedback and for rating the recipe G x
Melissa says
Delicious! A really great recipe. My son even asked for a serve in his lunchbox the next day and enjoyed it cold!
Georgia Harding says
Fabulous Melissa, so pleased you loved it and that it made it into your sons lunch too. Appreciate your feedback and rating G x
Carina says
I have just made this for dinner tonight and i just wanted to say thankyou for an absolutely delicious recipe. This is one of the few meals my husband, 4yo, 18month old and myself can all agree on. We usually eat meat every night of the week but it certainly was not missed in this recipe. Truly delicious.
Georgia Harding says
Ah yay – so thrilled it was a hit. Thanks so much for your wonderful feedback and for rating the recipe G x
Elaine says
Made this tonight and it was really tasty! So happy, the whole family enjoyed it and made a bit extra for tomorrow night.
Georgia Harding says
Yay – thrilled everyone loved it Elaine. Thanks so much for your feedback and the 5 star rating G x
Jennifer Clarke says
Absolutely delicious. The kids ate it all up even though they say they dont like mushroom. I will definitely make this again.
Georgia Harding says
Ha ha – so many people have said that re- the mushrooms. Thrilled you all loved it G x
deb says
This is AMAZING!!!!
Georgia Harding says
Thanks Deb – glad you loved it G x
Sophie says
Hi Georgia,
I really enjoyed this lasagne. It is hearty (perfect for this time of the year in Melbourne) and reheats really well for the next night. I did a few modifications not all planed – I used less mushrooms (didn’t have enough) less carrot and no cheese in the cheese sauce. I used the rest of your measurements for the sauce and I have to say it turned out great!
Will be making this a regular meal.
Thank you.
Georgia Harding says
Hi Sophie, so pleased you enjoyed it. It really is a very versatile recipe so definitely a great recipe to adapt when you need to. Thanks for sharing your changes and cheers for the 5 star rating G x
Tegan says
Hi. I can’t wait till make this. Is there a print function on your recipes at all? New to all this. ?
Georgia Harding says
Hi Tegan, I know you will love it, it’s been so popular.
I don’t have a print function at the moment. I’m constantly updating the site, but sadly each function I add also adds another monthly cost. But a print function is high on the list. Just have to be able to cover the cost (most other sites are covered in diet pill and miracle cure advertising which raises a lot of revenue but I would prefer to avoid). Cheers G x
Kirstin Naguit says
HI Georgia,
Im planning to make this next week, is tomato puree the same as tomato paste?
We do vegetarian tuesdays, so this will be perfect.
Georgia Harding says
Kirstin – no it’s not the same as paste. It’s also called passata or sugo (its in a tall jar generally below the paste in the supermarket). You could sub with canned tomatoes if you like (you’d need 2 cans) G x
Jhanita says
Hi Georgia .Is that correct to sub 3 tbspn tomato puree with 2 can of tomatoes.would not 2 can be too much liquid?
Georgia Harding says
Hi Jhanita. The recipe is correct. There is however only ONE tin of tomatoes plus the tomato paste. The lentils take on a lot of liquid – I’ve made myself dozens of time (as well as the many people who’ve made it in the comments below) and it reduces a lot as it cooks. Hope you enjoy it G x
Sara says
If using canned lentils would I just use one tin?
Georgia Harding says
Hi Sara. The problem with canned lentils is that you will need to adjust the liquid (less) as the dried lentils absorb moisture as they cook. Either that or reduce the liquid by cooking for longer. I’d go with two tins. Love to hear how it turns out as I haven’t tried subbing the lentils for tinned. G x
Sherry says
This is amazing! Definitely adding this to our monthly meal plan. Thank you for another great recipe ?
Georgia Harding says
So pleased you enjoyed it Sherry. Thanks for taking the time to comment G x
Tania Dinneen says
A great recipe. A hit with all the family – even the meat eaters!
Georgia Harding says
Yay, glad they all enjoyed it Tania. Thanks for rating the recipe too Gx
Claire says
Yummy lasagne, even better the next day as leftovers! My fussy 2 1/2 year old loved it as well as hubby. Great to find a nutritious dish the whole family enjoys, will definitely be making it again!
Georgia Harding says
Thanks Claire – yes leftovers are so good. Appreciate your feedback and the 5 stars G x
Kirsty says
This is seriously incredible. A must try for even the most staunch of meat eaters. Yummmm!! So glad I found this recipe.
Georgia Harding says
So glad you enjoyed it Kirsty, thanks so much for your feedback too G x
Michelle says
Absolutely delicious. Kids were super impressed!
Georgia Harding says
Yay – I love this recipe too. Cheers for the 5 stars! Georgia x
Carmel says
This was absolutely delicious. I made the vegan version and my fussy son and husband both loved it. Hubby told me to ‘put this one on our meal rotation’ ?
Georgia Harding says
Yay – thrilled everyone enjoyed it. Thanks for your feedback and 5 ?, Georgia x
Sarah Rudler says
Thank you Georgia for the fantastic recipe. It was so easy to make (I used Thermi for chopping and the bechemel) and super tasty. My meat loving husband and daughter loved it too. We had the Mediterranean Chicken bake a couple of nights ago, also delicious. Both will be regulars in our house. x
Georgia Harding says
That’s great Sarah, thrilled you and your family love them both, thanks for the 5? too, Georgia x
sheree says
Hi there! By milk of your choice – does this also include nut milks? I am okay with dairy but like to do a little less if possible. If this would work, what nut milk do you think would work best? thanks!
Georgia Harding says
Yes, but with nut milks just make sure it unsweetened. G x
sheree says
Hi there! By milk of your choice – does this also include nut milks? I am okay with dairy but like to do a little less if possible. If this would work, what nut milk do you think would work best? thanks
Tamara says
Wow, this lasagne has so much flavour! I will definitely make it again.
Georgia Harding says
So glad you enjoyed it Tamara. Thanks for you feedback and the 5🌟s, Georgia
Anni says
Delicious! I’ve introduced my family to meat free Monday’s and this recipe went down very well with my meat loving husband and fussy toddler. The toddler even asked for seconds which rarely happens! Thank you Georgia, I look forward to exploring more of your recipes.
Georgia Harding says
That’s so awesome Anni, thanks so much for your feedback and the 5 🌟s. Yay for seconds too G x
Rachael says
Hi Georgia
We have tried this recipe before and after the first time eating it, my meat eating husband and kids devoured and loved it. I didn’t tell them it wasn’t mince 😊. However, the next time I made it they discovered it contained lentils and didn’t give it a great rating, even going so far as to requesting never to serve it again. However, I left it for some months and after helping my 12 year old son with an assignment on how we can reduce our impact on the environment by eating less meat, I made it again tonight, and second helpings were had by my meat loving husband and 10 year old, and the usually fussy 12 yo, who only eats mainly white foods and meat, are it all without a fuss!
Thank you,
Rachael
Georgia Harding says
Funny how much of taste is mind over matter Rachael. Glad you’ve won them back again and thanks for the 5🌟s – Georgia x
Conrad Howard says
I was looking for a good vegetarian lasagne recipe, so gave this one a whirl and it was fantastic.
Although I rarely use a food processor for chopping, I did on this occasion, which was a big time saver. Due to my inexperience with the processor, the veg was probably chopped a bit finer than necessary, but this seemed to bind the sauce quite well. The lentils and the mushroom definitely add texture and bulk to the sauce as well as flavour.
I doubled the quantities, which worked just as well and added in a couple of extra layers of lasagne. It was a massive hit in our house and the kids have all asked for it in their lunchboxes today.
Keep up the great work,
Conrad
Georgia Harding says
Thanks Conrad – glad you all enjoyed it. We all have over processed veggies, live and learn 😉 Appreciate your feedback and the 5 stars too. Georgia
Julia says
I have only recently found your site Georgia and I absolutely love your recipes. You have become my go-to whenever I need some inspiration! This recipe is great… Super easy and delicious. Thanks!
Georgia Harding says
So thrilled you are enjoying it Julie. Yes this is a personal fave for sure, so yum. Thanks for your feedback and for the recipe rating G x
Rebecca says
I only made this as a pasta sauce coz I couldn’t be bothered with the lasagne bit- but omg yummo!!! My 13month old devoured 2 bowls of it- picking up lentils off her high chair to not miss any.
Will make it as a lasagne next time coz I can tell with cheese sauce it’s going to be even better.
Georgia Harding says
Ah so glad you all liked it. Yes the cheese sauce is an extra step but SO worth it. Enjoy and thanks for your feedback. Georgia, x
Tammy says
Huge hit with the whole family. This will become a regular meal in our household. Yum!
Georgia Harding says
SO glad you enjoyed it and thanks for the 5 🌟s Tammy G x
Jaquie says
We are just starting our ‘eating less meat’ journey and your website was my first port of call. I know that all your recipes are easy and good for you and knew you were bound to have a veggie lasagne recipe that the whole family would enjoy. You didn’t disappoint! This was delicious, tasty and devoured by everyone! I’m currently making it again but will use it as a spag bol sauce this time. I’m looking forward to trying more of your vegetarian recipes too. Thanks Georgia
Georgia Harding says
Happy to help Jaquie, so glad you enjoyed it. Appreciate your feedback G x
Alison says
I made this tonight and omg it’s amazing I did use beef broth as i had it in my freezer. This recipe is going on my list to make again
Georgia Harding says
Perfect, so glad it was a hit Alison ☺️🙏🏼 G x
Bev says
This was hands down one of the nicest vegetarian dishes I’ve ever made. My son went back for seconds!!! Served it with a carrot slaw which complemented it beautifully. Will be following you with keen interest now to get more delicious recipes. 10/10 😊
Georgia Harding says
So glad you enjoyed it Bev, appreciate your feedback and I hope you find lots more deliciousness here G x
Ailee Molloy says
Deliciously good! Made using a tin of lentils and dried thyme as that what I had on hand but cannot wait to try this with fresh ingredients. Total epicness, thanks Georgia 👌
Georgia Harding says
Fabulous Ailee, so glad you loved it. Cheers for the 5🌟 rating too G x
Lisa Arnott says
Delicious, even the 17 year old carnivore was won over (I’m yet to tell him it was meat-free!). Thank you again Georgia, I can’t wait to make it again.
Georgia Harding says
Fabulous, too funny that he didn’t realise it was vego. My carnivores are happy with it too 😉
Sarah Hill says
A huge hit in our family!! even our fussy 3 children went back for seconds. I used fresh herbs, vegetable broth & red lentils it was so delicious. This will be a regular dinner in our family 🙂
Georgia Harding says
Yay – so fabulous Sarah, glad everyone enjoyed it and thanks for the 5 🌟 rating G x
Bek says
I made this a couple of weeks ago. I put ricotta with parmesan and lemon rind for the cheese layers. It was a hit with family.
Georgia Harding says
Beautiful, so glad you loved it and love your variations too, thanks for sharing G x
Clare says
Hi, thanks for the recipe, its hard to find really good vegetarian meals. Plus it is easy to replace ingredients you may not have, eg i used split peas and brown lentils mixture.
Georgia Harding says
So glad you enjoy it Clare – it certainly is very adaptable! Thanks for the 5🌟s G x
Sally Balhorn says
Best lasagne ever! Thanks so much for this, I am making it for the second time in a fortnight. I used canned brown lentils and substituted rosemary and parsley for the thyme. I also used tomato paste and diced tomatoes. Both my kids are vegetarian (I’m not) so I added the Iron Fish into the lentil sauce while it was cooking to boost the iron. Can’t wait to be a member!
Georgia Harding says
So glad you love it Sally and I really appreciate you sharing your adaptations. Make sure you’re on the waitlist for the membership, I look forward to welcoming you in G x