Lentil Lasagne     Veg   HT   MC  110mins

Serves 4    Hot   Vegetarian  Pulses  Pasta   Vegetables   Herbs  Alcohol  Main course  

Ingredients:

Instructions

1. Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a shallow ovenproof dish.

2. Heat the oil in a pan, add the onion and fry gently for 10 minutes. Add the garlic, lentils, pepper, tomatoes, bay leaf, stock and wine, bring to the boil and simmer for 45 minutes or until the lentils are soft.

3. Add the tomato ketchup and herbs and continue to simmer gently whilst you cook the lasagne and cheese sauce.

4. Bring a large pan of heavily salted water to the boil, add the lasagne and cook for about 10 minutes or until tender.

5. Meanwhile, make the cheese sauce by melting 25g/1oz Butter in a saucepan. Add the flour and cook for 1-2 minutes. Remove from the heat and add the milk, little by little, stirring all the time. Return to the heat and cook gently until the sauce thickens. Remove from the heat and stir in the grated cheese, salt and pepper.

6. Drain the lasagne and rinse under cold water. Drain again. Remove the bay leaf from the lentil mixture and put a layer of lentils in the bottom of the greased dish then place a single layer of lasagne on top. Continue layering in this way ending with a layer of lasagne.

7. Pour over the cheese sauce, sprinkle with the remaining grated cheddar and bake in the oven for 40 minutes until golden brown. Serve immediately.

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