Ingredients
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic
2 sticks celery, chopped
3 medium carrots, chopped
6 fresh tomatoes, skinned and chopped or 1 tin
250g/9oz brown lentils
1 tbsp tomato purée
1 bay leaf
sprig thyme
Sauce:
750ml/1½ pints milk
½ onion studded with bay leaf and cloves
sheets ready-made lasagne
55g/2oz butter
55g/2oz flour
100-150g/5oz grated cheese
Method
1. Preheat oven to 190C/375F/Gas 5.
For the sauce, put the studded onion into a pan with milk. Bring to the boil and simmer for 5-10 minutes on low to flavour and infuse the milk. Set aside.
2. Heat oil, add onion, garlic, celery, carrots and soften.
3. To skin tomatoes, put tomatoes into a bowl and pour boiling water on top. Count a slow 10. Drain off hot water and put on cold water, they are now ready to skin.
4. When vegetables are soft, add lentils, tomatoes, tomato purée and herbs. Add enough water just to cover and simmer for 20 minutes or until lentils are cooked (the mixture should be a little sloppy still).
5. In another pan make sauce. Melt butter, add flour, cook for 1-2 minutes. Remove from the heat, add flavoured milk. Put back on the stove and stir until thickened and glossy. Season well, add grated cheese.
6. Use a large ovenproof shallow dish. Put into the bottom some lentil mixture then pasta sheets, then sauce. Repeat finishing with the sauce.
7. Bake in the oven for 20 minutes or until bubbling and brown.
8. Serve with garlic bread and salad.
