Red lentil lasagne

Submitted by: Dave Curtis

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main ·

Ingredients

For lentil layers:
1 clove garlic
1 half onion
1 tablespoon olive oil
1 can chopped tomatoes
100 ml water
2 heaped tablespoons red lentils
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
5 grounds black pepper
For white sauce layers:
50 grams margarine
2 heaped tablespoons white flour
1/2 pint milk
For lasagne layers:
9 pieces lasagne
For cheese layer:
100 grams cheddar

Method

Preheat oven to gas mark 6.

Gently fry thinly sliced garlic and finely chopped onion in olive oil for five minutes till soft. Then add tomatoes, water, lentils, basil, oregano and pepper. Bring to the boil and then reduce heat to simmer. Stir a bit every few minutes.

For white sauce, melt margarine over fairly low heat, stirring constantly, and then remove from heat and stir in flour to make a smooth paste. Add milk. Over a fairly low heat keep stirring and and squashing out lumps until white sauce thickens. This happens as it approaches boiling point and bubbles start to form. (An alternative approach is to cook over a higher heat and stir and squash more vigorously.) The hotter the sauce gets the more prone it is to form lumps and stick to the bottom so you need to concentrate your stirring efforts to prevent it doing this. If the sauce does not thicken properly it's not a disaster because it will all get mixed in with the other ingredients anyway.

The lasagne will be assembled in three layers. This means you start with one third of everything, then use half of what's left, then use the rest. But bear in mind that the top is more visible so that's the only bit which really counts.

To assemble the lasagne, stir up the red lentils in their sauce (it doesn't matter if they're not cooked yet) and put one third on the bottom of a lasagne dish. Spread them out. They will spread very thin. This doesn't matter. Run three lasagne pieces under cold water and arrange them on the lentils. Stir up the white sauce and take a third and spread it over the lasagne. Again, the layer may be very thin. Doesn't matter. Spread it to the edges though. Then repeat: lentils, lasagne, white sauce, lentils, lasagne, white sauce. It doesn't matter too much if the white sauce is still runny because you are going to grate cheese into it.

Grate cheese into top layer, ensuring you cover it completely. Grind on some more black pepper.

Put in oven at gas mark 6 for 30 minutes. Serve with e.g. green beans or broccoli.

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