Lentil and vegetable lasagne
You need
- 1 onion
- 3 carrots
- 1 tin green lentils (400 g), drained
- 1 tin chopped tomatoes (400 g)
- 6 lasagne sheets
- 2 tablespoons plain flour
- 400 ml milk (about 1 and a half mugs)
- 40 g cheddar, grated (a piece a little bigger than a matchbox)
Method
- Heat the oven to 200°C (180°C fan). Fry the chopped onion and grated carrots in 1 tablespoon of oil for 5 minutes. Add the lentils, tomatoes, half a tin of water and a quarter teaspoon of salt. Simmer for 10 minutes.
- White sauce: in a small pot, stir 2 tablespoons of oil and the flour over a medium heat for 1 minute. Add the milk a little at a time, stirring hard until smooth each time. Simmer for 3 minutes, until it coats the back of a spoon. Add a pinch of salt and pepper.
- Layer in an oven dish: a third of the lentils, 2 lasagne sheets, a little white sauce. Repeat twice, finishing with the last sheets, the rest of the sauce and the cheese.
- Bake for 35 minutes, until golden and a knife slides easily through the pasta.
- Rest for 10 minutes, then serve half. Cool the rest and put it in the fridge.
Remember this: White sauce is 2 spoons of oil, 2 spoons of flour, and milk added slowly.
Lunch tomorrow
Reheated until steaming.
Other swaps
Gluten-free: gluten-free lasagne sheets and flour.
Contains
Cereals containing gluten (wheat), milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 768 kcal | 32 g | 20 g | 8 g | 1.7 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.