Ingredients
- 1 tbs oil
- 1 medium onion, chopped
- 1 stick celery, diced
- 1 tsp curry powder
- 1 carrot, grated
- 1 zucchini (courgette), grated
- 425g can brown lentils
- 425g can crushed tomatoes
- 140g tub tomato paste
- ¼ tsp salt
- 125g fresh lasagne sheets
Sauce
- 40g margarine
- 3 tbs plain flour
- 3 cups low fat milk
- ½ cup low fat cheese, grated
- ½ tsp salt
Method
- Heat oil in a large saucepan and saute onion and celery until soft. Add curry powder and saute a further minute. Add carrot, zucchini (courgette), brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside.
- To make sauce, place margarine in a bowl and heat in the microwave for 1 minute or until melted. Stir through flour, then microwave a further minute. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens. Add cheese and salt and microwave for 1 minute.
- To assemble, line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce. Bake in a moderate oven, 180ºC, for 40 minutes. Serves 8.