Ingredients
- Olive oil
- 1 large onion, roughly chopped
- 3 garlic cloves, crushed
- 500g mushrooms, sliced
- 2 x 250g pouches of Merchant Gourmet Tomatoey French Lentils
- 1 tin of chopped tomatoes
- 200ml vegetable stock
- Salt and pepper
- 6-9 fresh lasagne sheets
- A handful of parmesan (or vegetarian alternative)
- Green salad, to serve
- 100g butter
- 100g plain flour
- 600ml milk
- 75g grated cheddar
-
1 tsp ground nutmeg
For the cheese sauce:
Instructions
- Preheat the grill to high.
- Heat 1 tbsp of oil in a large pan and add the onion, garlic, and mushrooms. Cook over a medium heat for 5 minutes, or until softened.
- Stir in the Tomatoey French Lentils, chopped tomatoes and vegetable stock. Simmer gently for 10 minutes and season to taste.
- Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk, whisking constantly until the mixture is smooth.
- Simmer gently, stirring constantly until the sauce starts to thicken then stir in the cheese and season well. Remove from heat.
- To assemble the lasagne, spread a quarter of the lentil ragu over the base of a well oiled baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and grill for 4-5 minutes until golden and bubbling.
- Serve with fresh green salad and enjoy!
1 comment
Just wondering is this recipe correct, it doesn’t mention baking – so how does the pasta cook..?