Cooking time: 1 hour
Dietary guidance: v
olive oil cooking spray
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 sticks celery, finely chopped
1 small green capsicum, finely chopped
2 garlic cloves, crushed
2 x 400g cans diced tomatoes
2/3 cup dry red lentils, rinsed
2 cups vegetable stock
2 cups basil leaves, roughly chopped
1 bunch English spinach, washed, chopped
250g packet dried lasagne pasta sheets
1 cup skim milk
1 1/2 tablespoons plain flour
500g low fat cottage cheese
80g low fat vintage cheddar cheese, grated
Spray a large saucepan with oil. Heat over medium heat. Add onion, carrot, celery and capsicum. Cook, stirring occasionally, for 8 minutes or until soft. Add garlic, tomatoes, lentils and stock. Bring to the boil.
Reduce heat to low. Cover. Simmer for 20 minutes, stirring every 5 minutes. Remove lid. Simmer for a further 10 minutes or until liquid has reduced and lentils soft. Remove from heat. Stir in basil and spinach.
Make topping. Whisk flour and 2 tablespoons milk in a saucepan until smooth. Stir in remaining milk. Place over low heat. Cook, stirring, for 4 minutes or until sauce boils. Season with salt, pepper and nutmeg. Set aside. Cover surface with plastic wrap.
Preheat oven to 180C. Grease a 6cm deep, 26cm x 32cm (base) baking dish. Spread 1 spoonful lentil sauce over dish. Cover with 1 layer pasta sheets. Spoon over half the lentil sauce. Repeat pasta and sauce layers, finishing with pasta.
Stir cottage cheese into topping. Spread over lasagne. Sprinkle with cheddar. Bake, uncovered for 1 hour or until golden. Stand for 10 minutes. Serve.