Recipe | Vege
Lentil Lasagne (Sue Dick)

Sue Dick introduced me to this one.

2 tablespoons oil
1 onion chopped

  • Fry gently for 10 minutes

250 g split red lentils
2 cloves garlic, crushed
1 small green pepper, deseeded and chopped
400 g can tomatoes
1 bay leaf
400 ml vegetable stock
150 ml red wine

  • Add

  • Bring to boil

  • Simmer gently for 45 minutes, until lentils are tender.

  • Remove Bay leaf

2 tablespoons tomato ketchup
Pinch each of dried oregano, thyme and basil
Salt & Pepper

  • Add

125 g dried wholewheat lasagne

  • Cook

  • Drain, rinse under cold water, drain on paper

  • In a ovenproof dish, layer lentil, lasagne, lentil, lasagne, lentil

Cheese sauce

  • Pour cheese sauce over lasagne

50 g Cheese, grated

  • Sprinkle over top

  • Bake for 45 minutes until golden brown