Serves 6, prep time 15 minutes, cooking time 45 minutes
INGREDIENTS
200g of puy lentils
800ml of vegetable stock
1 tbsp of olive oil
1 onion chopped
2 garlic cloves chopped
1 can of chopped tomatoes
2 tbsp of tomato purée
2 tbsp of dried oregano
1 tbsp of Worcestershire sauce
Salt & pepper
10-12 lasagne sheets
150g of red Leicester cheese
150g of red cheddar cheese
FOR THE CHEESE SAUCE
400ml of fresh milk
150g of grated mozzarella
1 tbsp of corn flour mixed with 3 tbsp of cold water
METHOD
In a large pot. bring the vegetable stock to boil, rinse the lentils and add to the stock.
Simmer for 30-40 minutes until the lentils are soft but not mushy.
Then in a large pan, heat the oil and sauté the onions with the garlic until soft.
Next, add the chopped tomatoes, tomato purée, oregano and Worcester sauce.
Season and bring to the boil, turn down the heat and simmer for 20 minutes.
Next prepare the cheese sauce. Gently heat the milk in a pan, add the cheese and continue to stir until the cheese has melted.
Next, a little at a time, add the corn flour until the sauce thickens, don’t allow the sauce to boil.
Turn off the heat and set to one side. Now preheat the oven to 180ºC.
Drain the lentils, add to the tomato sauce and simmer for a further 15 minutes.
In a large ovenproof dish start to layer the lentils, cheese sauce, grated mozzarella and lasagne, alternating the direction of the sheets.
Top the final layer with red Leicester and some oregano, cook in the oven for 30-40 minutes until the cheese looks crisp and golden.
Finally, serve with some fresh bread and salad.
