Lasagna - Italian Cuisine

Ingredients:

6-8 lasagna sheets

1 1/4 cups green lentils soaked 

1-2 onions sliced

2-3 cloves garlic

1 red bell pepper, chopped

1 green bell pepper, chopped

6-10 mushrooms, sliced

2  tomatoes, chopped

2-4 tbsp tomato puree/paste

2 tsp dried oregano

1/2 tsp paprika

pinch of nutmeg

oil

salt and pepper

Sauce:

2 tbsp butter

2-3 tbsp plain flour

1 1/4 cups milk

2 cups grated cheese

1 tbsp parsley

salt and pepper

Method:

Heat oven to 350F.

Cook the lentils in stock or water for about 15 minutes until they are tender; drain and rinse.

Using a large pan, fry the onions and garlic until soft. Then add more oil if/ as necessary and saute the bell peppers; stir fry for a few minutes. Follow them with the mushrooms, cook to soften a little before spooning in the lentils. Stir to mix the ingredients.

Next add the chopped tomatoes and tomato paste, oregano, paprika, nutmeg and seasoning. Leave to simmer gently while you make the sauce.

For the sauce, melt the butter in a pan then add the flour, stirring well to make a smooth mix. Cook for half a minute or so and then very slowly add the milk, stirring all the time so that the sauce is smooth, without lumps. Continue to cook for 5 minutes or so, stirring, until the sauce thickens.

Place half the lasagna sheets on the bottom of the dish, and spoon the vegetable mixture over. Next cover this lasagna sheets and remaining sauce. Now pour on the white sauce; smooth over the top. Grate the cheese over.

Place the lasagna in the preheated oven for about 20 minutes until it is browned on top. Sprinkle the parsley on top and serve.

Serves 4-6



Tip of the day: To prevent potatoes from budding, place an apple in the bag with the potatoes!  Change the apple every week.