Lentil Lasagne

• servings: 6
• active time: 20 mins
• total time: 35 mins

Ingredients

1 onion, finely chopped

2 carrots, finely chopped

2 garlic cloves, crushed

¾ cup red lentils, 150g

2 tbsp tomato paste

1 ¼ cup vegetable broth, 300ml

500g passata

Lasagne sheets

50g butter

50g flour

Milk

2tbs herbs

Cheese

Directions

Saute the onion and carrot for a few minutes before adding the garlic for another minute.

Add the tomato paste, broth, passata and lentils and cook for approx 15 minutes until mixture is slightly thickened.

Preheat the oven to 180C. Grease a baking dish with oil.

In a different pan make a roux by melting butter and mixing in flour. Slowly add milk until desired thickness and stir well. Season and add cheese (optional).

Assemble by layering lasagne sheets on the base of the dish. Add tomato sauce, top with courgette slices, then white sauce before another layer of lasagne. Repeat and finish with white sauce. Optionally top with tomato slices and or cheese.

Bake for 30-40 minutes and cover with foil if browning too quickly.