Name: Lentil Lasagne
Ingredients: Lentil Lasagne; 2 Onions , finely chopped; 2 tbsp Olive Oil; 2 Sticks Celery, diced; 3 Carrots, diced; 100 g Red lentils; 1 Tin Aduki Beans; 1 Tin Chopped Tomatoes; 50 g Sundried Tomatoes in oil; 1 tbsp Cocoa powder; 400 ml Vegetable stock; 1 Packet of lasagne sheets of your choice; Sauce; 3 tbsp Olive oil; 1 Bay leaf; 2 tbsp Flour; 500 ml Milk of choice; 1/2 tsp Nutmeg; 1 tbsp Low Salt Boullion; 4 tbsp Yeast Flakes; 1 tsp Wholegrain Mustard; Black pepper to season; Topping; Wholemeal breadcrumbs mixed with dried herbs

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Lentil Lasagne

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Course Main Course

Servings 4

Ingredients

Lentil Lasagne
2 Onions , finely chopped
2 tbsp Olive Oil
2 Sticks Celery, diced
3 Carrots, diced
100 g Red lentils
1 Tin Aduki Beans
1 Tin Chopped Tomatoes
50 g Sundried Tomatoes in oil
1 tbsp Cocoa powder
400 ml Vegetable stock
1 Packet of lasagne sheets of your choice
Sauce
3 tbsp Olive oil
1 Bay leaf
2 tbsp Flour
500 ml Milk of choice
1/2 tsp Nutmeg
1 tbsp Low Salt Boullion
4 tbsp Yeast Flakes
1 tsp Wholegrain Mustard
Black pepper to season
Topping
Wholemeal breadcrumbs mixed with dried herbs

Instructions

Preheat oven to 200 C, Gas mark 6
Slowly and gently saute onion in the oil until soft. Then add celery, carrot. Cook for 5 minutes
Add lentils and tomatoes, stock, cocoa powder. Bring mixture to a boil, cover and simmer for 15 minutes so that the liquid gets absorbed.
Stir in the aduki beans.
To make the sauce, gently heat the oil the bay leaf. Remove from heat and stir in flour to make a paste.
Add the milk slowly, stirring continuously return to heat to thicken
Stir in the other sauce ingredients and keep stirring to make a creamy sauce consistency. Remove the bay leaf.
When the sauce is completed, place a layer of the lentil mixture into a lasagne dish. Cover with a layer of lasagne sheets, pour over half the sauce and repeat the layers
Sprinkle the breadcrumb mixture onto the top.
Place in oven and bake for approx. 20-25 mins until lightly browned.

Keyword beans, lasagne, lentil