Name: Tomatoey Lentil Cheat's Lasagne
Total time: PT30minutes
Yield: 4-6
Ingredients: 1 tbsp olive oil; 1 large onion, roughly chopped; 3 garlic cloves, crushed; 500g mushrooms, sliced; 2 pouches Merchant Gourmet Tomatoey French Lentils; 1 x 400g tin chopped tomatoes; 200ml vegetable stock; Salt and black pepper; 100g butter; 100g plain flour; 600ml milk; 75g Cheddar, grated; 1 tsp ground nutmeg; Salt and black pepper; 6–9 fresh lasagne sheets; Handful Parmesan or vegetarian hard cheese, finely grated; Green salad, to serve

Preheat the grill to high.
Heat the olive oil in a large frying pan over a medium heat. Add the onion, garlic and mushrooms and cook for 5 minutes until softened.
Stir through the Merchant Gourmet Tomatoey French Lentils, chopped tomatoes and vegetable stock. Simmer gently for 10 minutes and season to taste.
Meanwhile, make the cheese sauce. Melt the butter in a saucepan over a medium heat.
Stir in the flour and cook for 1 minute until bubbling.
Gradually whisk in the milk until smooth.
Simmer gently, stirring regularly, until the sauce thickens. Stir through the Cheddar, nutmeg, salt and pepper, then remove from the heat.
Lightly oil a baking dish. Spread a quarter of the lentil ragù over the base, followed by a quarter of the cheese sauce and a layer of lasagne sheets.
Repeat the layers, finishing with a generous layer of cheese sauce.
Scatter over the Parmesan and place under the grill for 4–5 minutes until golden and bubbling.
Allow to stand for a few minutes before serving with a green salad.

Tomatoey Lentil Cheat's Lasagne

Ingredients

Lentil Ragù

Cheese Sauce

To Assemble

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