- 90g lentils, cooked
- 1 Pepper, diced
- 1 Corgette, Sliced
- 1 Onion, Chopped
- 200g Mushrooms, Chopped
- ½ small Butternut Squash, Diced
- 3 dents of Garlic, chopped
- 2 Tbs Tomato puree
- 1 Tin Chopped Tomatoes
- Salt and Pepper to season
- 1 Tsp Cayenne
- 12 Lasagne Sheets, pre-soaked in hot water with a little oil
- 25g Butter
- 2 Tbs Flour
- 2/3 pint of milk
- 1 tsp Mustard
- 25g Cheese, Grated
Saute the onion for a few minutes until soft then add the butternut squash and garlic. After another 2-3 minutes add the pepper, courgette and then mushrooms until they all start to soften. Add the tin of tomatoes along with tomato puree and seasoning and leave to simmer for roughly 20 minutes or until the squash is just softening. Add the lentils to the sauce about 5 minutes before the end so they are heated through.
Check the consistency of the sauce and if need be, add a little cornflour to thicken then set aside.
To make the Bechamel sauce, start by melting the butter in a saucepan then add the flour. Mix the two ingredients together until they form a paste and then little by little add the milk, mixing each part into the flour paste completely before adding more.
When all the milk has been incorporated add the grated cheese and the mustard. The sauce should be a consistency that isn’t too liquidy nor to thick. Adjust by adding a little flour or milk if required.
Now start to construct the lasagne – a layer of the pre-softened lasagne on the bottom of your dish, then add the vegetable and lentil mix. Then a layer of lasagne, a layer of bechamel, a layer of vegetable mix. Finally, a layer of lasagne and the rest of the Bechamel on top to cover the lasagne.
Cook the lasagne in a pre-heated oven at 180 degrees for roughly 30 minutes. Leave to stand for 5 or ten minutes before serving.