This vegetarian lasagne is very similar to a "garden to table" version I used to make when I grew all my own vegetables. The lentils and mushrooms provide the chewy texture and the summer vegetables and herbs provide the rich juicy flavour. You can freeze any leftovers for up to 3 months. Right, let's get cooking........
2 tbsp rice bran oil
1 large carrot chopped finely
Half a leek finely chopped
1/2 red capsicum finely chopped
1 brown onion chopped finely
400 g can of brown lentils
10 button mushrooms chopped finely
2 tbsp tomato paste
400ml of good quality tomato passata
1 cup of hot water used to wash out passata jar
2 Oxo vegetable stock cubes
Salt & Pepper
50 g salted butter
5 tbsp flour
500 ml low fat milk
2 cups of grated edam cheese
1 cup of grated parmesan cheese
A light dusting of smoked paprika
500 g packet of lasagna sheets (Barilla)
VEGETARIAN LASAGNE
BECHAMEL SAUCE