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Curried vegetable and lentil lasagne

Name: Curried vegetable and lentil lasagne
Prep time: 15 min
Cook time: 60 min
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; Sauce40g margarine; 3 tbs plain flour; 3 cups low fat milk; ½ cup low fat cheese, grated; ½ tsp salt

Serves: 8

Prep: 15

Cook: 60

A tasty twist on an old favourite, packed full of legumes and vegetables. This high fibre winter warmer is a dish you don't have to feel guilty about.

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

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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.