Veg HT MC
Vegetarian Pulses Pasta Vegetables Herbs Alcohol Main course
Garlic Cloves, crushed
Green Capsicum, chopped
400g/14oz tin Chopped Tomatoes
fl.oz. Vegetable Stock
fl.oz. Red Wine
teasp Dried Oregano
teasp Dried Thyme
Cheddar, grated (for the topping)
the Cheese Sauce
Mature Cheddar, grated
1. Preheat the
oven to 200C, 400F, Gas mark 6 and lightly grease a shallow ovenproof
2. Heat the
oil in a pan, add the onion and fry gently for 10 minutes. Add the garlic,
lentils, pepper, tomatoes, bay leaf, stock and wine, bring to the boil and
simmer for 45 minutes or until the lentils are soft.
3. Add the
tomato ketchup and herbs and continue to simmer gently whilst you cook
the lasagne and cheese sauce.
4. Bring a
large pan of heavily salted water to the boil, add the lasagne and cook for
about 10 minutes or until tender.
make the cheese sauce by melting 25g/1oz Butter in a saucepan. Add
the flour and cook for 1-2 minutes. Remove from the heat and add the milk,
little by little, stirring all the time. Return to the
heat and cook gently until the sauce thickens.
Remove from the heat and stir in the grated cheese, salt and pepper.
6. Drain the
lasagne and rinse under cold water. Drain again. Remove the bay leaf
from the lentil mixture and put a layer of lentils in the bottom of the greased
dish then place a single layer of lasagne on top.
Continue layering in this way ending with a
layer of lasagne.
7. Pour over
the cheese sauce, sprinkle with the remaining grated cheddar and
in the oven for 40 minutes until golden brown. Serve immediately.
Pasta, Grains, Pulses, Rice Recipes | Vegetarian Recipes |