Lentil and Mushroom Lasagne

A veggie lasagne layered with lentils, mushrooms, and a creamy white sauce.

SHOPPING LIST

• dried green lentils250g
• mushrooms250g
• lasagne sheets9
• chopped tomatoes2 tins
• onion1
• carrot1
• garlic cloves2
• olive oil2 tbsp
• milk500ml
• butter30g
• plain flour30g
• cheddar cheese80g

METHOD

1. 1Soak the lentils in boiling water for 10 minutes, then drain.
2. 2Fry chopped onion, carrot and garlic in olive oil until soft.
3. 3Add sliced mushrooms and cook for 5 minutes.
4. 4Stir in the lentils and chopped tomatoes, simmer for 15 minutes.
5. 5Make a white sauce by melting butter, adding flour, then whisking in milk until thick.
6. 6Layer sauce, lentil mix, and lasagne sheets in a dish, finishing with white sauce and grated cheese.
7. 7Bake at 190°C for 30 minutes until golden and bubbling.

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