Lasagne is one of the best comfort foods. Rich tomato sauce paired with creamy, cheesy sauce and pasta is truly a match made in heaven. As a vegetarian, you don’t have to miss out on this exquisite meal and this hearty recipe is full of healthy veggies. Serves 6.
Ingredients:
- Lasagne sheets
- 2 cups dried red lentils
- 2 large white onions
- 4 cloves garlic
- 1 large zucchini
- 2 large carrots
- 2 bell peppers, any color
- 1 cup veg stock
- 2 cans chopped tomatoes
- 2 cups milk
- 2 cups shredded cheese
- 1 teaspoon mustard
- 1 tablespoon plain flour
- 1 tablespoon oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions:
- Finely slice the onion and mince the garlic. Chop the zucchini, carrots, and bell peppers into bite-sized chunks.
- Heat some oil in a large pot. Add the onion and carrots and gently fry for 10 minutes.
- Add the zucchini, bell peppers, oregano, basil, and paprika, and fry for a further 10 minutes.
- Add the garlic, lentils, some salt and pepper, and fry for a further 5 minutes.
- Pour in the chopped tomatoes and veg stock and increase the heat. Leave to simmer for 20 minutes, stirring occasionally.
- Meanwhile, make the white sauce by heating the tablespoon of oil in a non-stick pan. Add the flour and stir into a paste.
- Pour in the milk and increase the heat. Stir constantly while it simmers until it starts to thicken up. Stir in the mustard and cheese and season to taste.
- Preheat the oven to 350℉.
- Assemble the lasagne by putting a layer of the red sauce, then the white sauce, and then lasagne sheets for 2 rounds. Top with white sauce and some shredded cheese.
- Place in the oven for 30-40 minutes, until the top is browned.
- Leave to stand for 5-10 minutes before serving.
